The use of antifungal oat‐sourdough lactic acid bacteria to improve safety and technological functionalities of the supplemented wheat bread,Journal of Food Safety

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The use of antifungal oat‐sourdough lactic acid bacteria to improve safety and technological functionalities of the supplemented wheat bread
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-12-10 , DOI: 10.1111/jfs.12873
Fahimeh Hajinia ₁ , Alireza Sadeghi ₁ , Alireza Sadeghi Mahoonak ₁

Affiliation

In the present study, predominant lactic acid bacteria (LAB) were isolated from oat sourdough. Then, the isolates were screened based on their in vitro antifungal activity. Subsequently, biotechnological capabilities of the selected LAB were evaluated in wheat bread supplemented with controlled fermented oat containing the isolate. Pediococcus pentosaceus was molecular identified as predominant antifungal isolate. Based on our results, fermented oat not only significantly (p < .05) reduced the mold expansion on the produced breads, but also improved the quality attributes of the product. Crumb porosity and antioxidant capacity of the supplemented bread revealed the positive effects of the isolate on textural and functional characteristics of the enriched bread. Wheat bread supplemented with controlled fermented oat had also the highest 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity compared to the other samples. Accordingly, the potential applications of P. pentosaceus isolate as profunctional starter culture in processing of mixed wheat‐oat sourdough bread were verified.

中文翻译：

使用抗真菌燕麦酸乳酸菌来提高小麦面包的安全性和技术功能

在本研究中，主要的乳酸菌（LAB）是从燕麦面团中分离出来的。然后，根据分离物的体外抗真菌活性对其进行筛选。随后，在添加了含分离菌株的受控发酵燕麦的小麦面包中评估了所选LAB的生物技术能力。戊糖小球菌被分子鉴定为主要的抗真菌分离物。根据我们的结果，发酵燕麦不仅显著（p<.05）减少了生产的面包上的霉菌膨胀，但也改善了产品的质量属性。补充面包的面包屑孔隙率和抗氧化能力显示了分离物对丰富面包的质地和功能特性的积极影响。与其他样品相比，掺有受控发酵燕麦的全麦面包也具有最高的2,2-二苯基-1-吡啶并肼基自由基清除活性。因此，P的潜在应用。验证了戊糖分离物作为混合小麦燕麦酸面包加工中的功能性发酵剂。

更新日期：2021-02-09

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