Potential of Lactobacillus reuteri from Spontaneous 
Sourdough as a Starter Additive for Improving Quality Parameters of Bread.

ABSTRACT: Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for quality improvement and prolonging shelf life of rye, wheat and rye with wheat bread. Identification of isolates from spontaneous sourdough by pyrosequencing assay showed that Lactobacillus reuteri were dominant lactic acid bacteria. The isolates showed a wide range of antimicrobial activity and displayed a synergistic activity against other lactobacilli, some lactococci and foodborne yeasts. The best application of spontaneous sourdough was noticed in the rye bread with the lowest crumb firmness of the final product, although the sensory

SUBMITTER: Jonkuviene D 

PROVIDER: S-EPMC5151219 | biostudies-literature | 2016 Sep

REPOSITORIES: biostudies-literature