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

doi:10.3390/fermentation9030290

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

Research output: Contribution to journal › Journal article › Research › peer-review

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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 language	English
Article number	290
Journal	Fermentation
Volume	9
Issue number	3
Number of pages	20
ISSN	2311-5637
DOIs	https://doi.org/10.3390/fermentation9030290
Publication status	Published - 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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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.",

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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{\textquoteright}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.{\"O}. 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.",

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AU - Wätjen, Anders Peter

AU - Kaas, Rolf Sommer

AU - Hà, Quèc

AU - Shetty, Radhakrishna

AU - Pulvirenti, Andrea

AU - De Vero, Luciana

AU - Bang-Berthelsen, Claus Heiner

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N2 - 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.

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KW - Starter culture

KW - Organic acids

KW - Rope spoilage

KW - Bread spoilage

KW - Bakery products

U2 - 10.3390/fermentation9030290

DO - 10.3390/fermentation9030290

M3 - Journal article

SN - 2311-5637

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JO - Fermentation

JF - Fermentation

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M1 - 290

ER -

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

Abstract

Bibliographical note

Keywords

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