title: Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.
abstract: The present study investigated the antifungal activity of Lactobacillus amylovorus DSM19280 as a starter culture for gluten-free quinoa sourdough bread under pilot-plant conditions to extend the microbial shelf life. Challenge tests against environmental moulds were conducted and a negative control with non-antifungal strain, L. amylovorus DSM20531(T), as well as a chemically acidified and a non-acidified control were included. Organic acid production, antifungal metabolites, carbohydrates changes during fermentation and bread quality were compared to wheat counterparts. The application of quinoa sourdough fermented with the antifungal L. amylovorus DSM19280 extended the mould free shelf life by 4 days compared to the non-acidified control. No significant difference in lactic acid production was found between the lactobacilli strains. HPLC-UV/DAD was used to quantify antifungal compounds. The concentration of 4-hydroxyphenyllactic acid, phloretic acid, 3-phenyllactic acid and hydroferulic acid were significantly higher (P < 0.01) in the quinoa sourdough fermented with the antifungal L. amylovorus DSM19280 when compared to the non-antifungal strain, thus indicating their contribution to the antifungal activity. Evaluation of bread characteristics such as specific volume or crumb hardness, revealed that the addition of L. amylovorus fermented sourdough also improved bread quality. In conclusion, the combination of quinoa flour fermented with the antifungal L. amylovorus DSM19280 serves a great potential biopreservative ingredient to produce gluten-free breads with an improved nutritional value, better bread quality and higher safety due to an extended shelf life, and therefore meeting consumer needs for good quality and preservatives-free food products.
authors.affiliation: School of Food and Nutritional Sciences, University College Cork, Ireland.
authors.forename: Claudia
authors.initials: C
authors.lastname: Axel
authors.affiliation: School of Food and Nutritional Sciences, University College Cork, Ireland.
authors.forename: Bettina
authors.initials: B
authors.lastname: Röcker
authors.affiliation: Mass Spectrometry Research Centre (MSRC) & Team Elucidate, Department of Chemistry, Cork Institute of Technology, Bishopstown, Cork, Ireland.
authors.forename: Brid
authors.initials: B
authors.lastname: Brosnan
authors.affiliation: School of Food and Nutritional Sciences, University College Cork, Ireland.
authors.forename: Emanuele
authors.initials: E
authors.lastname: Zannini
authors.affiliation: Mass Spectrometry Research Centre (MSRC) & Team Elucidate, Department of Chemistry, Cork Institute of Technology, Bishopstown, Cork, Ireland.
authors.forename: Ambrose
authors.initials: A
authors.lastname: Furey
authors.affiliation: Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland.
authors.forename: Aidan
authors.initials: A
authors.lastname: Coffey
authors.affiliation: School of Food and Nutritional Sciences, University College Cork, Ireland. Electronic address: e.arendt@ucc.ie.
authors.forename: Elke K
authors.initials: EK
authors.lastname: Arendt
mesh_terms: D000898:Antibiosis; D000935:Antifungal Agents / Q000032:analysis / Q000378:metabolism; D001939:Bread / Q000032:analysis / Q000382:microbiology*; D027465:Chenopodium quinoa; D003373:Coumaric Acids / Q000032:analysis; D005285:Fermentation; D005516:Food Microbiology; D005520:Food Preservatives; D005658:Fungi / Q000254:growth & development*; D005983:Glutens / Q000032:analysis; D007773:Lactates / Q000032:analysis; D019344:Lactic Acid; D007778:Lactobacillus / Q000254:growth & development / Q000502:physiology*; D010666:Phenylpropionates / Q000032:analysis; D014908:Triticum
chemical_list: C542054:5,5-dehydroferulic acid; D000935:Antifungal Agents; D003373:Coumaric Acids; D005520:Food Preservatives; D007773:Lactates; D010666:Phenylpropionates; C017648:3-phenyllactic acid; C001418:4-hydroxyphenyllactic acid; D019344:Lactic Acid; C008869:phloretic acid; D005983:Glutens
keywords: Antifungal metabolites; Biopreservation; Fermentation; Lactic acid bacteria; Quinoa; Wheat