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dc.contributor.authorBartkienė, Elena-
dc.contributor.authorBartkevics, Vadims-
dc.contributor.authorLėlė, Vita-
dc.contributor.authorPugajeva, Iveta-
dc.contributor.authorZavistanavičiūtė, Paulina-
dc.contributor.authorMickienė, Rūta-
dc.contributor.authorŽadeikė, Daiva-
dc.contributor.authorJuodeikienė, Gražina-
dc.description.abstractThe 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 lifeen
dc.description.sponsorshipBiochemijos katedra-
dc.description.sponsorshipGamtos mokslų fakultetas-
dc.description.sponsorshipKauno technologijos universitetas-
dc.description.sponsorshipLietuvos sveikatos mokslų universitetas. Veterinarijos akademija-
dc.description.sponsorshipVytauto Didžiojo universitetas-
dc.format.extentp. 284-293-
dc.relation.ispartofFood control. Kidlington : Elsevier Science, 2018, vol. 91-
dc.relation.isreferencedbyScience Citation Index Expanded (Web of Science)-
dc.relation.isreferencedbyCAB Abstracts-
dc.subjectWheat breaden
dc.subjectLactic aciden
dc.subjectFood technologyen
dc.subjectFood qualityen
dc.subject.otherBiochemija / Biochemistry (N004)-
dc.subject.otherGyvūnų mokslai / Animal sciences (A003)-
dc.subject.otherVeterinarija / Veterinary medicine (A002)-
dc.titleA Concept of mould spoilage prevention and acrylamide reduction in wheat bread: application of lactobacilli in combination with a cranberry coatingen
dc.typeStraipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)-
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item.grantfulltextopen-ės analizės atviros prieigos centras-
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications
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