Affiliation:
1. Dipartimento di Biologia e Chimica Agro-Forestale ed Ambientale, University of Bari, 70126 Bari, Italy
2. Dipartimento di Biologia Applicata, University of Perugia, 61121 Perugia, Italy
Abstract
ABSTRACT
This study aimed at investigating the antifungal activity of
Wickerhamomyces anomalus
and sourdough lactic acid bacteria to extend the shelf life of wheat flour bread. The antifungal activity was assayed by agar diffusion, growth rate inhibition, and conidial germination assays, using
Penicillium roqueforti
DPPMAF1 as the indicator fungus. Sourdough fermented by
Lactobacillus plantarum
1A7 (S1A7) and dough fermented by
W. anomalus
LCF1695 (D1695) were selected and characterized. The water/salt-soluble extract of S1A7 was partially purified, and several novel antifungal peptides, encrypted into sequences of
Oryza sativa
proteins, were identified. The water/salt-soluble extract of D1695 contained ethanol and, especially, ethyl acetate as inhibitory compounds. As shown by growth inhibition assays, both water/salt-soluble extracts had a large inhibitory spectrum, with some differences, toward the most common fungi isolated from bakeries. Bread making at a pilot plant was carried out with S1A7, D1695, or a sourdough started with a combination of both strains (S1A7-1695). Slices of the bread manufactured with S1A7-1695 did not show contamination by fungi until 28 days of storage in polyethylene bags at room temperature, a level of protection comparable to that afforded by 0.3% (wt/wt) calcium propionate. The effect of sourdough fermentation with
W. anomalus
LCF1695 was also assessed based on rheology and sensory properties.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
129 articles.
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