title: Potential ofLactobacillus reuterifrom Spontaneous  Sourdough as a Starter Additive for Improving Quality Parameters of Bread.
abstract: Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for quality improvement and prolonging shelf life of rye, wheat and rye with wheat bread. Identification of isolates from spontaneous sourdough by pyrosequencing assay showed thatLactobacillus reuteriwere dominant lactic acid bacteria. The isolates showed a wide range of antimicrobial activity and displayed a synergistic activity against other lactobacilli, some lactococci and foodborne yeasts. The best application of spontaneous sourdough was noticed in the rye bread with the lowest crumb firmness of the final product, although the sensory results of wheat and rye with wheat bread did not statistically differ from control bread.L. reuterishowed a high preserving capacity against fungi during storage. This may be due to bacteriocins and various fatty acids secreted into the growth medium that were identified by agar well diffusion assay and gas chromatography.L.reuterishowing high antimicrobial activity have the potential to be used as a starter additive that could improve safety and/or shelf life of bread.
authors.affiliation: Kaunas University of Technology, Food Institute, Taikos av. 92, LT-51180 Kaunas, Lithuania.
authors.forename: Dovilė
authors.initials: D
authors.lastname: Jonkuvienė
authors.affiliation: Kaunas University of Technology, Food Institute, Taikos av. 92, LT-51180 Kaunas, Lithuania.
authors.forename: Lina
authors.initials: L
authors.lastname: Vaičiulytė-Funk
authors.affiliation: Kaunas University of Technology, Food Institute, Taikos av. 92, LT-51180 Kaunas, Lithuania.
authors.forename: Joana
authors.initials: J
authors.lastname: Šalomskienė
authors.affiliation: Kaunas University of Technology, Food Institute, Taikos av. 92, LT-51180 Kaunas, Lithuania.
authors.forename: Gitana
authors.initials: G
authors.lastname: Alenčikienė
authors.affiliation: Kaunas University of Technology, Food Institute, Taikos av. 92, LT-51180 Kaunas, Lithuania.
authors.forename: Aldona
authors.initials: A
authors.lastname: Mieželienė
keywords: Lactobacillus reuteri; antimicrobial activity; bread; food safety; protective properties; spontaneous sourdough