Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria.

ABSTRACT: In this study, eight lactic acid bacteria (LAB) strains, previously isolated from traditional and gluten-free sourdoughs, and selected for their potential in improving the sensory and rheological quality of bakery products, were screened against some common spoilage agents. The anti-mould activity was tested using strains of the species Fusarium graminearum, Aspergillus flavus, Penicillium paneum and Aspergillus niger. Regarding the antibacterial activity, it was assessed against four strains of the species Escherichia coli, Campylobacter jejuni, Salmonella typhimurium and Listeria monocytogenes. Furthermore, LAB strains were evaluated for their ability to produce exopolysaccharides, which are gaining considerable attention for their

SUBMITTER: Iosca G 

PROVIDER: S-EPMC9265762 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature