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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-23361
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dc.contributor.authorMüller, Denise C.-
dc.contributor.authorMischler, Sandra-
dc.contributor.authorSchönlechner, Regine-
dc.contributor.authorMiescher Schwenninger, Susanne-
dc.date.accessioned2021-10-30T12:42:34Z-
dc.date.available2021-10-30T12:42:34Z-
dc.date.issued2021-07-30-
dc.identifier.issn2076-2607de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/23361-
dc.description.abstractIn 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.de_CH
dc.language.isoende_CH
dc.publisherMDPIde_CH
dc.relation.ispartofMicroorganismsde_CH
dc.rightshttp://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectLeuconostocde_CH
dc.subjectAntifungalde_CH
dc.subjectExopolysaccharidesde_CH
dc.subjectMannitolde_CH
dc.subjectNon-conventional starter culturede_CH
dc.subjectSourdough fermentationde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleMultiple techno-functional characteristics of Leuconostoc and their potential in sourdough fermentationsde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.3390/microorganisms9081633de_CH
dc.identifier.doi10.21256/zhaw-23361-
dc.identifier.pmid34442711de_CH
zhaw.funding.euNode_CH
zhaw.issue8de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.start1633de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume9de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Biotechnologiede_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
zhaw.monitoring.costperiod2021de_CH
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Müller, D. C., Mischler, S., Schönlechner, R., & Miescher Schwenninger, S. (2021). Multiple techno-functional characteristics of Leuconostoc and their potential in sourdough fermentations. Microorganisms, 9(8), 1633. https://doi.org/10.3390/microorganisms9081633
Müller, D.C. et al. (2021) ‘Multiple techno-functional characteristics of Leuconostoc and their potential in sourdough fermentations’, Microorganisms, 9(8), p. 1633. Available at: https://doi.org/10.3390/microorganisms9081633.
D. C. Müller, S. Mischler, R. Schönlechner, and S. Miescher Schwenninger, “Multiple techno-functional characteristics of Leuconostoc and their potential in sourdough fermentations,” Microorganisms, vol. 9, no. 8, p. 1633, Jul. 2021, doi: 10.3390/microorganisms9081633.
MÜLLER, Denise C., Sandra MISCHLER, Regine SCHÖNLECHNER und Susanne MIESCHER SCHWENNINGER, 2021. Multiple techno-functional characteristics of Leuconostoc and their potential in sourdough fermentations. Microorganisms. 30 Juli 2021. Bd. 9, Nr. 8, S. 1633. DOI 10.3390/microorganisms9081633
Müller, Denise C., Sandra Mischler, Regine Schönlechner, and Susanne Miescher Schwenninger. 2021. “Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations.” Microorganisms 9 (8): 1633. https://doi.org/10.3390/microorganisms9081633.
Müller, Denise C., et al. “Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations.” Microorganisms, vol. 9, no. 8, July 2021, p. 1633, https://doi.org/10.3390/microorganisms9081633.


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