BAKERY SOURDOUGHS WITH ANTIFUNGAL EFFECT

Authors

DOI:

https://doi.org/10.31073/foodresources2023-20-09

Keywords:

lactic acid bacteria, propionic acid bacteria, sourdough, mycotoxins, antifungal activity, bread.

Abstract

Subject. The antifungal properties of the microbiota of bakery sourdough starter. Purpose. The analyze the data from the literature on the antifungal properties of sourdough starter cultures in the technology of bread and bakery products. Methods. Analytical research methods were used in writing the
article. Information from databases including PubMed, Scopus and Web of Sciences was analyzed. Results. Bread is one of the most popular products in the world, with an annual production estimated at 100 million tons. However, bread is highly susceptible to mold infestation, which leads to a deterioration in the quality, aroma, taste, texture, and nutritional value of the product, and reduces its shelf life. In addition, many fungi of the genera Aspergillus, Penicillium and Fusarium can produce mycotoxins that are potentially toxic to humans. To date, various physical and chemical methods are used to preserve bread, including the addition of chemical preservatives. However, chemical preservatives have a negative impact not only on the sensory properties of bread, but also on the health of consumers, accumulating in the body. That is why biopreservation, i.e. the use of microorganisms as preservatives to replace chemicals, is gaining more and more interest. Scientists have conducted many studies of the bakery microbiota to find effective strains with antifungal activity, and most of them belong to the genera Lactobacillus and Propionibacterium. They produce a number of antimicrobial and antifungal metabolites, such as organic acids, fatty acids, cyclic dipeptides, carbon dioxide, ethanol, hydrogen peroxide, diacetyl, bacteriocins, and antibiotics. Lactic acid and propionic acid bacteria demonstrate pronounced species- and strain-specific variability of antifungal activity, which necessitates targeted selection of active cultures. Scope of results. Lactic acid and propionic acid bacteria produce a variety of antifungal compounds, the synergistic effect of which prevents the growth of a wide range of contaminants, and can be used as protective cultures to improve the microbiological and fungicidal safety of food products, in particular bread and bakery products, without changing their sensorial characteristics.

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References

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Published

2023-06-27

How to Cite

Naumenko, O., & Chervinskyi, V. . (2023). BAKERY SOURDOUGHS WITH ANTIFUNGAL EFFECT. FOOD RESOURCES, 11(20), 88–98. https://doi.org/10.31073/foodresources2023-20-09

Issue

Vol. 11 No. 20 (2023): Food Resources

Section

Технічні науки

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