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Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread

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Abstract

Lactobacillusplantarum FST 1.7 has been recently shown to produce antifungal compounds, which improve the shelf life of wheat bread. In the present study, this strain was investigated for its ability to improve the quality and shelf life of gluten-free bread. Effects of incorporation of sourdough fermented by strain FST 1.7 into a gluten-free bread mixture were compared to those obtained with sourdough fermented by the non-antifungal strain Lactobacillus sanfranciscensis TMW 1.52 as well as to those obtained with chemically or non-acidified batters. Fundamental rheological tests revealed that the addition of sourdough to the gluten-free mix led to an increase in firmness and increase in elasticity overtime (P < 0.05). Bread characteristics such as pH, total titratable acidity, and crumb hardness (5-day storage) were evaluated. Results showed that the biologically acidified gluten-free breads were softer after 5 days than the chemically acidified gluten-free breads (P < 0.001). Antifungal challenge tests employing conidial suspensions of Fusariumculmorum were carried out using the sourdough, non-acidified batter and bread. The rate of mould growth for the fungal species used was retarded by L. plantarum FST 1.7 when compared to the controls. In conclusion, the results of this study indicate that L. plantarum FST 1.7 can be used to produce gluten-free bread with increased quality and shelf life.

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Acknowledgments

This study was financially supported by the European Commission in the Communities 6th Framework Programme, Project HEALTHGRAIN (FP6-514008). This publication reflects only authors’ views and the Community is not liable for any use that may be made of the information contained in this publication. The authors would like to thank Helge Ulmer, Birke Juga, Tilman Schober and Tom Hannon for their contribution to this study.

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Authors and Affiliations

  1. Department of Food and Nutritional Sciences, University College Cork, Cork, Republic of Ireland

    M. M. Moore, F. Dal Bello & E. K. Arendt

  2. Biotransfer Unit, University College Cork, Cork, Republic of Ireland

    M. M. Moore & F. Dal Bello

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  1. M. M. Moore
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  2. F. Dal Bello
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  3. E. K. Arendt
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Correspondence to E. K. Arendt.

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Moore, M.M., Bello, F.D. & Arendt, E.K. Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread. Eur Food Res Technol 226, 1309–1316 (2008). https://doi.org/10.1007/s00217-007-0659-z

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