Investigation of <i>in situ</i> and <i>ex situ</i> mode of lactic acid bacteria incorporation and the effect on dough extensibility, bread texture and flavor quality during shelf-life.

ABSTRACT: Lactococcus lactis subsp. diacetylactis, Lactobacillus delbrueckii subsp. bulgaricus, and Lb. rhamnosus were evaluated for their efficiencies in preserving bread texture and flavor during shelf-life. The investigated LABs exhibited efficiency during preliminary screening in expressing selected enzymes (protease, xylanase, α-amylase, laccase, and glucose oxidase) and producing exopolysaccharide (EPS). Dough samples were supplemented with either sourdough starters containing live LAB cells or LAB cell lysates. Prolonged fermentation further enhanced the protective advantage of sourdough starter incorporation. During the 5-day shelf-life period, in situ enrichment with Lb. rhamnosus led to a mere 12.5-35.4 % hardness change and 13.8-20.7

SUBMITTER: Dong Y 

PROVIDER: S-EPMC11525620 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature