Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-23361
Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: Multiple techno-functional characteristics of Leuconostoc and their potential in sourdough fermentations
Authors: Müller, Denise C.
Mischler, Sandra
Schönlechner, Regine
Miescher Schwenninger, Susanne
et. al: No
DOI: 10.3390/microorganisms9081633
10.21256/zhaw-23361
Published in: Microorganisms
Volume(Issue): 9
Issue: 8
Page(s): 1633
Issue Date: 30-Jul-2021
Publisher / Ed. Institution: MDPI
ISSN: 2076-2607
Language: English
Subjects: Leuconostoc; Antifungal; Exopolysaccharides; Mannitol; Non-conventional starter culture; Sourdough fermentation
Subject (DDC): 664: Food technology
Abstract: In this study, the potential of Leuconostoc as non-conventional sourdough starter cultures was investigated. A screening for antifungal activities of 99 lactic acid bacteria (LAB) strains revealed high suppression of bakery-relevant moulds in nine strains of Leuconostoc with activities against Penicillium sp., Aspergillus sp., and Cladosporium sp. Mannitol production was determined in 49 Leuconostoc strains with >30 g/L mannitol in fructose (50 g/L)-enriched MRS. Further, exopolysaccharides (EPS) production was qualitatively determined on sucrose (40 g/L)-enriched MRS agar and revealed 59 EPS positive Leuconostoc strains that harboured dextransucrase genes, as confirmed by PCR. Four multifunctional Lc. citreum strains (DCM49, DCM65, MA079, and MA113) were finally applied in lab-scale sourdough fermentations (30 °C, 24 h). Lc. citreum was confirmed by MALDI-TOF MS up to 9 log CFU/g and pH dropped to 4.0 and TTA increased to 12.4. Antifungal compounds such as acetic acid, phenyllactic and hydroxyphenyllactic acids were determined up to 1.7 mg/g, 2.1 µg/g, and 1.3 µg/g, respectively, mannitol up to 8.6 mg/g, and EPS up to 0.62 g/100 g. Due to the observed multifunctionalities and the competitiveness in the natural flour microbiota present in sourdoughs, non-conventional LAB genera such as Leuconostoc seem promising for application in sourdough-based bakery products.
URI: https://digitalcollection.zhaw.ch/handle/11475/23361
Fulltext version: Published version
License (according to publishing contract): CC BY 4.0: Attribution 4.0 International
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Appears in collections:Publikationen Life Sciences und Facility Management

Files in This Item:
File Description SizeFormat 
2021_Mueller-etal_Leuconostoc-sourdough-fermentation.pdf374.49 kBAdobe PDFThumbnail
View/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.