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  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorAxel, Claudia-
dc.contributor.authorRöcker, Bettina-
dc.contributor.authorBrosnan, Brid-
dc.contributor.authorZannini, Emanuele-
dc.contributor.authorFurey, Ambrose-
dc.contributor.authorCoffey, Aidan-
dc.contributor.authorArendt, Elke K.-
dc.date.accessioned2018-06-19T12:29:51Z-
dc.date.available2018-06-19T12:29:51Z-
dc.date.issued2015-05-
dc.identifier.issn0740-0020de_CH
dc.identifier.issn1095-9998de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/7086-
dc.description.abstractThe 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.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Microbiologyde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectLactic acid bacteriade_CH
dc.subjectFermentationde_CH
dc.subjectAntifungal metabolitesde_CH
dc.subjectBiopreservationde_CH
dc.subjectQuinoade_CH
dc.subjectWheatde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleApplication of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf lifede_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.doi10.1016/j.fm.2014.10.005de_CH
dc.identifier.pmid25583336de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawNode_CH
zhaw.pages.end44de_CH
zhaw.pages.start36de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume47de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Biotechnologiede_CH
zhaw.webfeedLM-Technologiede_CH
zhaw.webfeedLM-Verpackungde_CH
Appears in collections: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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