Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/59659
Type of publication: Straipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)
Field of Science: Biochemija / Biochemistry (N004);Gyvūnų mokslai / Animal sciences (A003);Veterinarija / Veterinary medicine (A002)
Author(s): Bartkienė, Elena;Bartkevics, Vadims;Lėlė, Vita;Pugajeva, Iveta;Zavistanavičiūtė, Paulina;Žadeikė, Daiva;Juodeikienė, Gražina;Mickienė, Rūta
Title: A Concept of mould spoilage prevention and acrylamide reduction in wheat bread: application of lactobacilli in combination with a cranberry coating
Is part of: Food control. Kidlington : Elsevier Science, 2018, vol. 91
Extent: p. 284-293
Date: 2018
Keywords: Wheat bread;Triticum;Lactobacillus;Acrylamide;Lactic acid;Fermentation;Food technology;Food quality
Abstract: The current study evaluated the technological and antifungal properties of the newly isolated lactic acid bacteria (LAB) strains (P. pentosaceus LUHS183, P. acidilactici LUHS29, Lactobacillus paracasei LUHS244, Lactobacillus brevis LUHS173, Lactobacillus plantarum LUHS135 and Leuconostoc mesenteroides LUHS242) and determined the influence of different LAB sourdoughs and their quantities (10, 15 and 20%) on wheat bread quality, including acrylamide content. In order to prolong the final products shelf life, LAB fermentation was combined with coating of the bread surface using cranberry preparations. All the tested LAB strains showed antifungal activities against Aspergillus nidulans, Penicillium funiculosum and Fusarium poae. L. brevis LUHS173 and Leu. mesenteroides LUHS242 strains showed weak antifungal activities, but good technological and acrylamide-lowering properties (the lowest acrylamide content (5.21 μg kg-1) in bread with 20% of LUHS173 sourdough was achieved). However, by increasing the sourdough content, the bread quality decreased (except Leu. mesenteroides LUHS242), therefore, additional experiments were undertaken, using a cranberries-based bread surface coating. This approach showed antifungal activities against Aspergillus fischeri, Penicillium oxalicum, P. funiculosum, F. poae, Alternaria alternata and Fusarium graminearum. Finally, selected LAB, in combination with an antimicrobial coating, leads to wheat bread with improved quality, safety and extended shelf life
Internet: https://doi.org/10.1016/j.foodcont.2018.04.019
https://doi.org/10.1016/j.foodcont.2018.04.019
Affiliation(s): Biochemijos katedra
Gamtos mokslų fakultetas
Kauno technologijos universitetas
Lietuvos sveikatos mokslų universitetas. Veterinarijos akademija
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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