Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough

Nowadays, the consumer seeks to replace synthetic preservatives with biopreservation methods, such as sourdough in bread. Lactic acid bacteria (LAB) are used as starter cultures in many food products. In this work, commercial yeast bread and sourdough breads were prepared as controls, as well as sourdough breads with L. plantarum 5L1 lyophilized. The impact of L. plantarum 5L1 on the properties of bread was studied. Antifungal compounds and the impact on the protein fraction by the different treatments in doughs and breads were also analyzed. In addition, the biopreservation capacity of the treatments in breads contaminated with fungi was studied and the mycotoxin content was analyzed. The results showed significant differences with respect to the controls in the properties of the bread and a higher total phenolic and lactic acid content in breads with higher amounts of L. plantarum 5L1. In addition, there was a higher content of alcohol and esters. Furthermore, adding this starter culture produced hydrolysis of the 50 kDa band proteins. Finally, the higher concentration of L. plantarum 5L1 delayed fungal growth and reduced the content of AFB1 and AFB2 compared to the control.

Automated summary

Nowadays, consumers are opting for biopreservation methods, like using sourdough instead of synthetic preservatives in bread. This study investigated the impact of L. plantarum 5L1 on the properties of bread, as well as its antifungal and biopreservation capacity. The results showed significant differences in the bread's properties, with higher levels of L. plantarum 5L1 leading to increased phenolic and lactic acid content, as well as higher alcohol and ester levels. Furthermore, the higher concentration of L. plantarum 5L1 delayed fungal growth and reduced the content of AFB1 and AFB2 compared to the control.