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Application of antifungal lactobacilli in combination with coatings based on apple processing by-products as a bio-preservative in wheat bread production

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Abstract

In this study various coatings from apple press cake (AP) with immobilized antifungal bacterial cells were used for bread surface treatment to increase anti-moulding effect. The antifungal effect and technological properties of newly isolated Lactobacillus coryniformis LUHS71, L. curvatus LUHS51, L. farraginis LUHS206 and Leuconostoc mesenteroides LUHS225 strains. Then, the lactobacilli were tested for the effects of incorporation of sourdough on acrylamide formation in bread and antifungal effect against moulds commonly associated with bread spoilage. The addition of 15–20% of sourdoughs significantly (p = 0.0001) improved bread volume and crumb porosity depending on LAB strain, and reduced acrylamide formation on average by 23% (for LUHS51 and LUHS206) by 54% (for LUHS71 and LUHS225) compared to control bread. Additionally, the use of AP-LAB coatings prolonged shelf life from 3 to 6 days for control bread, and up to 9 days for sourdough breads. The combination of antifungal LAB sourdough and the AP-LAB coating leads to produce high quality bread with extended shelf life and would be a new and promising environmentally-friendly technological alternative.

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Authors and Affiliations

  1. Lithuanian University of Health Sciences, Tilzes str. 18, 47181, Kaunas, Lithuania

    Elena Bartkiene, Vita Lele & Paulina Zavistanaviciute

  2. University of Latvia, Jelgavas iela 1, Riga, 1004, Latvia

    Vadims Bartkevics

  3. Institute of Food Safety, Animal Health and Environment, Lejupes iela 3, Riga, 1076, Latvia

    Vadims Bartkevics & Iveta Pugajeva

  4. Kaunas University of Technology, Radvilenu str. 19, 50254, Kaunas, Lithuania

    Daiva Zadeike & Grazina Juodeikiene

Authors
  1. Elena Bartkiene
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  2. Vadims Bartkevics
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  3. Vita Lele
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  4. Iveta Pugajeva
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  5. Paulina Zavistanaviciute
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  6. Daiva Zadeike
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  7. Grazina Juodeikiene
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Correspondence to Daiva Zadeike.

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Bartkiene, E., Bartkevics, V., Lele, V. et al. Application of antifungal lactobacilli in combination with coatings based on apple processing by-products as a bio-preservative in wheat bread production. J Food Sci Technol 56, 2989–3000 (2019). https://doi.org/10.1007/s13197-019-03775-w

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  • DOI: https://doi.org/10.1007/s13197-019-03775-w

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