Iosca Giovanna, De Vero Luciana, Di Rocco Giulia, Perrone Giancarlo, Gullo Maria, Pulvirenti Andrea
Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy.
Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy.
Foods. 2022 Jun 27;11(13):1914. doi: 10.3390/foods11131914.
In this study, eight lactic acid bacteria (LAB) strains, previously isolated from traditional and gluten-free sourdoughs, and selected for their potential in improving the sensory and rheological quality of bakery products, were screened against some common spoilage agents. The anti-mould activity was tested using strains of the species , , and Regarding the antibacterial activity, it was assessed against four strains of the species , , and . Furthermore, LAB strains were evaluated for their ability to produce exopolysaccharides, which are gaining considerable attention for their functional properties and applicability in different food industrial applications. A strain-specific behaviour against the moulds was observed. In particular, ITEM 5356 was completely inhibited by all the LAB strains. Regarding the antibacterial activity, the strains UMCC 3011, UMCC 2996, and UMCC 3010 showed wide activity against the tested pathogens. Moreover, all the LAB strains were able to produce exopolysaccharides, which were preliminarily characterized. The assessed features of the LAB strains allow us to consider them as promising candidates for single or multiple starter cultures for food fermentation processes.
在本研究中，对先前从传统和无麸质酸面团中分离出的八株乳酸菌（LAB）菌株进行了筛选，这些菌株因其在改善烘焙产品感官和流变学品质方面的潜力而被挑选出来，以对抗一些常见的腐败菌。使用 、 、 和 种的菌株测试了抗霉菌活性。关于抗菌活性，对 、 、 和 种的四株菌株进行了评估。此外，还评估了LAB菌株产生胞外多糖的能力，胞外多糖因其功能特性和在不同食品工业应用中的适用性而受到广泛关注。观察到LAB菌株对霉菌具有菌株特异性行为。特别是，ITEM 5356被所有LAB菌株完全抑制。关于抗菌活性，UMCC 3011、UMCC 2996和UMCC 3010菌株对测试的病原体表现出广泛的活性。此外，所有LAB菌株都能够产生胞外多糖，并对其进行了初步表征。LAB菌株的评估特征使我们能够将它们视为食品发酵过程中单菌株或多菌株发酵剂的有前途的候选菌株。
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