Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents

Giovanna Iosca, Joanna Ivy Irorita Fugaban, Süleyman Özmerih, Anders Peter Wätjen, Rolf Sommer Kaas, Quèc Hà, Radhakrishna Shetty, Andrea Pulvirenti, Luciana De Vero*, Claus Heiner Bang-Berthelsen*

*Corresponding author for this work

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Abstract

In this study, a wide pool of lactic acid bacteria strains deposited in two recognized culture collections was tested against ropy bread spoilage bacteria, specifically belonging to Bacillus spp., Paenibacillus spp., and Lysinibacillus spp. High-throughput and ex vivo screening assays were performed to select the best candidates. They were further investigated to detect the production of active antimicrobial metabolites and bacteriocins. Moreover, technological and safety features were assessed to value their suitability as biocontrol agents for the production of clean-label bakery products. The most prominent inhibitory activities were shown by four strains of Lactiplantibacillus plantarum (NFICC19, NFICC 72, NFICC163, and NFICC 293), two strains of Pediococcus pentosaceus (NFICC10 and NFICC341), and Leuconostoc citreum NFICC28. Moreover, the whole genome sequencing of the selected LAB strains and the in silico analysis showed that some of the strains contain operons for bacteriocins; however, no significant evidence was observed phenotypically.
Original languageEnglish
Article number290
JournalFermentation
Volume9
Issue number3
Number of pages20
ISSN2311-5637
DOIs
Publication statusPublished - 2023

Bibliographical note

G.I. acknowledges the award of a PhD scholarship from the Department of Life Sciences, University of Modena and Reggio Emilia. R.S. and S.O. were funded by FBCD FFBI grant Apple Pom (project ID 20080). R.S.K. was funded by the European Union’s Horizon 2020 research and innovation program (Grant: 874735). C.H.B.-B. has received funding from MycoProtein (Grant Number 34009-20-1682). Lastly, J.I.I.F. was funded by an industrial PhD scholarship (23 IFD LAB DuPont PhD project number 110063) from the Danish innovation foundation. S.Ö. and Q.H. were working as research assistants. Both L.D.V. and A.P. are employees of the Department of Life Sciences, University of Modena and Reggio Emilia.

Keywords

  • Lactic acid bacteria
  • Starter culture
  • Organic acids
  • Rope spoilage
  • Bread spoilage
  • Bakery products

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