Growth inhibition of Fusarium graminearum and deoxynivalenol detoxification by lactic acid bacteria and their application in sourdough bread. (14th November 2020)

• Record Type: Journal Article
• Authors: Cao, Hui; Meng, Denghui; Zhang, Wei; Ye, Tai; Yuan, Min; Yu, Jinsong; Wu, Xiuxiu; Li, Yan; Yin, Fengqin; Fu, Caili; Xu, Fei
• Is Part Of: International journal of food science & technology. Volume 56:Number 5(2021)
• Page Start: 2304
• Page End: 2314
• Publication Date: 2020-11-14
• Subjects: Antifungal activity -- bread quality -- deoxynivalenol detoxification -- Fusarium graminearum -- lactic acid bacteria; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14852
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Eight lactic acid bacteria (LAB) strains were screened for their ability to inhibit Fusarium graminearum ( F . graminearum ) growth and remove deoxynivalenol (DON). Furthermore, the selected LAB strains were applied as starter cultures to evaluate their performance during the breadmaking process. Lactobacillus plantarum ( L . plantarum ) AR524 exhibited strong inhibitory activity against F . graminearum growth in a pH‐dependent manner and removed up to 40.9% of DON, mainly through cell wall binding. Compared with the control, L . plantarum AR524 inhibited 60.19% of F . graminearum growth and removed 50.53% of DON during breadmaking. The texture properties of the bread were also remarkably improved by L . plantarum AR524, and its shelf life was extended from 3 days to 6 days without the application of any chemical preservatives. Therefore, L . plantarum AR524 shows excellent potential for application as a bioprotective starter culture in bakery products. Abstract : Antifungal and detoxification activity of LAB and their potential in improving sourdough bread quality