Dataset Information

Potential of Lactobacillus reuteri from Spontaneous ?Sourdough as a Starter Additive for Improving Quality Parameters of Bread.

ABSTRACT: Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for quality improvement and prolonging shelf life of rye, wheat and rye with wheat bread. Identification of isolates from spontaneous sourdough by pyrosequencing assay showed that Lactobacillus reuteri were dominant lactic acid bacteria. The isolates showed a wide range of antimicrobial activity and displayed a synergistic activity against other lactobacilli, some lactococci and foodborne yeasts. The best application of spontaneous sourdough was noticed in the rye bread with the lowest crumb firmness of the final product, although the sensory results of wheat and rye with wheat bread did not statistically differ from control bread. L. reuteri showed a high preserving capacity against fungi during storage. This may be due to bacteriocins and various fatty acids secreted into the growth medium that were identified by agar well diffusion assay and gas chromatography. L. reuteri showing high antimicrobial activity have the potential to be used as a starter additive that could improve safety and/or shelf life of bread.

SUBMITTER: Jonkuviene D

PROVIDER: S-EPMC5151219 | biostudies-literature | 2016 Sep

REPOSITORIES: biostudies-literature

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Potential of <i>Lactobacillus reuteri</i> from Spontaneous  Sourdough as a Starter Additive for Improving Quality Parameters of Bread.

Jonkuvienė Dovilė D Vaičiulytė-Funk Lina L Šalomskienė Joana J Alenčikienė Gitana G Mieželienė Aldona A

Food technology and biotechnology 20160901 3

Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for quality improvement and prolonging shelf life of rye, wheat and rye with wheat bread. Identification of isolates from spontaneous sourdough by pyrosequencing assay showed that <i>Lactobacillus reuteri</i> were dominant lactic acid bacteria. The isolate ...[more]

PMID: 27956866

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Project description:BACKGROUND: Acid stress impacts the persistence of lactobacilli in industrial sourdough fermentations, and in intestinal ecosystems. However, the contribution of glutamate to acid resistance in lactobacilli has not been demonstrated experimentally, and evidence for the contribution of acid resistance to the competitiveness of lactobacilli in sourdough is lacking. It was therefore the aim of this study to investigate the ecological role of glutamate decarboxylase in L. reuteri. RESULTS: A gene coding for a putative glutamate decarboxylase, gadB, was identified in the genome of L. reuteri 100-23. Different from the organization of genetic loci coding for glutamate decarboxylase in other lactic acid bacteria, gadB was located adjacent to a putative glutaminase gene, gls3. An isogenic deletion mutant, L. reuteri ?gadB, was generated by a double crossover method. L. reuteri 100-23 but not L. reuteri ?gadB converted glutamate to ?-aminobutyrate (GABA) in phosphate butter (pH 2.5). In sourdough, both strains converted glutamine to glutamate but only L. reuteri 100-23 accumulated GABA. Glutamate addition to phosphate buffer, pH 2.5, improved survival of L. reuteri 100-23 100-fold. However, survival of L. reuteri ?gadB remained essentially unchanged. The disruption of gadB did not affect growth of L. reuteri in mMRS or in sourdough. However, the wild type strain L. reuteri 100-23 displaced L. reuteri ?gadB after 5 cycles of fermentation in back-slopped sourdough fermentations. CONCLUSIONS: The conversion of glutamate to GABA by L. reuteri 100-23 contributes to acid resistance and to competitiveness in industrial sourdough fermentations. The organization of the gene cluster for glutamate conversion, and the availability of amino acids in cereals imply that glutamine rather than glutamate functions as the substrate for GABA formation. The exceptional coupling of glutamine deamidation to glutamate decarboxylation in L.Â reuteri likely reflects adaptation to cereal substrates.

Dataset Information

Potential of Lactobacillus reuteri from Spontaneous ?Sourdough as a Starter Additive for Improving Quality Parameters of Bread.

Publications

Potential of <i>Lactobacillus reuteri</i> from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread.

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Potential of <i>Lactobacillus reuteri</i> from Spontaneous  Sourdough as a Starter Additive for Improving Quality Parameters of Bread.