Characteristics of sourdough bread fermented with Pediococcus pentosaceus and Saccharomyces cerevisiae and its bio-preservative effect against Aspergillus flavus. (30th May 2021)

• Record Type: Journal Article
• Authors: Jin, Juhui; Nguyen, Thi Thanh Hanh; Humayun, Sanjida; Park, SungHoon; Oh, Hyewon; Lim, Sangyong; Mok, Il-Kyoon; Li, Yan; Pal, Kunal; Kim, Doman
• Is Part Of: Food chemistry. Volume 345(2021)
• Publication Date: 2021-05-30
• Subjects: Sourdough -- Bread -- Pediococcus pentosaceus -- Saccharomyces cerevisiae -- Antifungal activity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128787
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: P. pentosaceus, S. fibuligera, and S. cerevisiae were developed as sourdough bread starters. The sourdough bread had antifungal activity against A. flavus in situ . The isolated P. pentosaceus had antifungal activity against A. flavus . The lactic and acetic acid concentration in sourdough bread were increased over 4.5 and 1.6-fold. Fifteen volatile compounds were newly detected in sourdough bread by SPME-GC/MS. Abstract: Six lactic acid bacteria (LAB) and four yeast strains were isolated from Pyeongchang spontaneous sourdough. In combination with the segregated Saccharomycopsis fibuligera and Saccharomyces cerevisiae, Pediococcus pentosaceus was employed for sourdough bread starters because of its antifungal action against Aspergillus flavus . The sourdough bread fermented with P. pentosaceus and S. cerevisiae displayed 56.4% ± 5.5% antifungal movement counter to A. flavus expansion at 96 h. The concentration of lactic and acetic acids in the sourdough bread was 4.5- and 1.6-folds above the control bread, respectively, contributing to the balanced sensory properties with a fermentation quotient (FQ) of 2.08–2.86. SPME- GC/MS newly distinguished twenty-two volatile compounds including six aldehydes, five alcohols, one phenol, three ketones, one acid, and six esters. The results suggest the P. pentosaceus and S. cerevisiae combination as promising sourdough starters for making enhanced quality bread free of preservatives.