Cargando…
Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria
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 w...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265762/ https://www.ncbi.nlm.nih.gov/pubmed/35804730 http://dx.doi.org/10.3390/foods11131914 |
_version_ | 1784743294710841344 |
---|---|
author | Iosca, Giovanna De Vero, Luciana Di Rocco, Giulia Perrone, Giancarlo Gullo, Maria Pulvirenti, Andrea |
author_facet | Iosca, Giovanna De Vero, Luciana Di Rocco, Giulia Perrone, Giancarlo Gullo, Maria Pulvirenti, Andrea |
author_sort | Iosca, Giovanna |
collection | PubMed |
description | 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 functional properties and applicability in different food industrial applications. A strain-specific behaviour against the moulds was observed. In particular, F. graminearum ITEM 5356 was completely inhibited by all the LAB strains. Regarding the antibacterial activity, the strains Leuconostoc citreum UMCC 3011, Lactiplantibacillus plantarum UMCC 2996, and Pediococcus pentosaceus UMCC 3010 showed wide activity against the tested pathogens. Moreover, all the LAB strains were able to produce exopolysaccharides, which were preliminarily characterized. The assessed features of the LAB strains allow us to consider them as promising candidates for single or multiple starter cultures for food fermentation processes. |
format | Online Article Text |
id | pubmed-9265762 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-92657622022-07-09 Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria Iosca, Giovanna De Vero, Luciana Di Rocco, Giulia Perrone, Giancarlo Gullo, Maria Pulvirenti, Andrea Foods Article 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 functional properties and applicability in different food industrial applications. A strain-specific behaviour against the moulds was observed. In particular, F. graminearum ITEM 5356 was completely inhibited by all the LAB strains. Regarding the antibacterial activity, the strains Leuconostoc citreum UMCC 3011, Lactiplantibacillus plantarum UMCC 2996, and Pediococcus pentosaceus UMCC 3010 showed wide activity against the tested pathogens. Moreover, all the LAB strains were able to produce exopolysaccharides, which were preliminarily characterized. The assessed features of the LAB strains allow us to consider them as promising candidates for single or multiple starter cultures for food fermentation processes. MDPI 2022-06-27 /pmc/articles/PMC9265762/ /pubmed/35804730 http://dx.doi.org/10.3390/foods11131914 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Iosca, Giovanna De Vero, Luciana Di Rocco, Giulia Perrone, Giancarlo Gullo, Maria Pulvirenti, Andrea Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria |
title | Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria |
title_full | Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria |
title_fullStr | Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria |
title_full_unstemmed | Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria |
title_short | Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria |
title_sort | anti-spoilage activity and exopolysaccharides production by selected lactic acid bacteria |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265762/ https://www.ncbi.nlm.nih.gov/pubmed/35804730 http://dx.doi.org/10.3390/foods11131914 |
work_keys_str_mv | AT ioscagiovanna antispoilageactivityandexopolysaccharidesproductionbyselectedlacticacidbacteria AT deveroluciana antispoilageactivityandexopolysaccharidesproductionbyselectedlacticacidbacteria AT diroccogiulia antispoilageactivityandexopolysaccharidesproductionbyselectedlacticacidbacteria AT perronegiancarlo antispoilageactivityandexopolysaccharidesproductionbyselectedlacticacidbacteria AT gullomaria antispoilageactivityandexopolysaccharidesproductionbyselectedlacticacidbacteria AT pulvirentiandrea antispoilageactivityandexopolysaccharidesproductionbyselectedlacticacidbacteria |