| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life |
| Autor/-in: | Axel, Claudia Röcker, Bettina Brosnan, Brid Zannini, Emanuele Furey, Ambrose Coffey, Aidan Arendt, Elke K. |
| DOI: | 10.1016/j.fm.2014.10.005 |
| Erschienen in: | Food Microbiology |
| Band(Heft): | 47 |
| Seite(n): | 36 |
| Seiten bis: | 44 |
| Erscheinungsdatum: | Mai-2015 |
| Verlag / Hrsg. Institution: | Elsevier |
| ISSN: | 0740-0020 1095-9998 |
| Sprache: | Englisch |
| Schlagwörter: | Lactic acid bacteria; Fermentation; Antifungal metabolites; Biopreservation; Quinoa; Wheat |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | The present study investigated the antifungal activity of Lactobacillus amylovorus DSM19280 as a starter culture for gluten-free quinoa sourdough bread under pilot-plant conditions to extend the microbial shelf life. Challenge tests against environmental moulds were conducted and a negative control with non-antifungal strain, L. amylovorus DSM20531(T), as well as a chemically acidified and a non-acidified control were included. Organic acid production, antifungal metabolites, carbohydrates changes during fermentation and bread quality were compared to wheat counterparts. The application of quinoa sourdough fermented with the antifungal L. amylovorus DSM19280 extended the mould free shelf life by 4 days compared to the non-acidified control. No significant difference in lactic acid production was found between the lactobacilli strains. HPLC-UV/DAD was used to quantify antifungal compounds. The concentration of 4-hydroxyphenyllactic acid, phloretic acid, 3-phenyllactic acid and hydroferulic acid were significantly higher (P < 0.01) in the quinoa sourdough fermented with the antifungal L. amylovorus DSM19280 when compared to the non-antifungal strain, thus indicating their contribution to the antifungal activity. Evaluation of bread characteristics such as specific volume or crumb hardness, revealed that the addition of L. amylovorus fermented sourdough also improved bread quality. In conclusion, the combination of quinoa flour fermented with the antifungal L. amylovorus DSM19280 serves a great potential biopreservative ingredient to produce gluten-free breads with an improved nutritional value, better bread quality and higher safety due to an extended shelf life, and therefore meeting consumer needs for good quality and preservatives-free food products. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/7086 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Axel, C., Röcker, B., Brosnan, B., Zannini, E., Furey, A., Coffey, A., & Arendt, E. K. (2015). Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life. Food Microbiology, 47, 36–44. https://doi.org/10.1016/j.fm.2014.10.005
Axel, C. et al. (2015) ‘Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life’, Food Microbiology, 47, pp. 36–44. Available at: https://doi.org/10.1016/j.fm.2014.10.005.
C. Axel et al., “Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life,” Food Microbiology, vol. 47, pp. 36–44, May 2015, doi: 10.1016/j.fm.2014.10.005.
AXEL, Claudia, Bettina RÖCKER, Brid BROSNAN, Emanuele ZANNINI, Ambrose FUREY, Aidan COFFEY und Elke K. ARENDT, 2015. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life. Food Microbiology. Mai 2015. Bd. 47, S. 36–44. DOI 10.1016/j.fm.2014.10.005
Axel, Claudia, Bettina Röcker, Brid Brosnan, Emanuele Zannini, Ambrose Furey, Aidan Coffey, and Elke K. Arendt. 2015. “Application of Lactobacillus Amylovorus DSM19280 in Gluten-Free Sourdough Bread to Improve the Microbial Shelf Life.” Food Microbiology 47 (May): 36–44. https://doi.org/10.1016/j.fm.2014.10.005.
Axel, Claudia, et al. “Application of Lactobacillus Amylovorus DSM19280 in Gluten-Free Sourdough Bread to Improve the Microbial Shelf Life.” Food Microbiology, vol. 47, May 2015, pp. 36–44, https://doi.org/10.1016/j.fm.2014.10.005.
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