Antifungal Capacity of Poolish-Type Sourdough Supplemented with Lactiplantibacillus plantarum and Its Aqueous Extracts In Vitro and Bread.

Autor:	Hernández-Figueroa RH; Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, San Andrés Cholula 72810, Mexico., Mani-López E; Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, San Andrés Cholula 72810, Mexico., López-Malo A; Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, San Andrés Cholula 72810, Mexico.
Jazyk:	angličtina
Zdroj:	Antibiotics (Basel, Switzerland) [Antibiotics (Basel)] 2022 Dec 14; Vol. 11 (12). Date of Electronic Publication: 2022 Dec 14.
DOI:	10.3390/antibiotics11121813
Abstrakt:	This study aimed to evaluate the antifungal capacity of the aqueous extracts (AE) of poolish-type sourdoughs fermented with Lactiplantibacillus plantarum NRRL B-4496 on broth, agar, and bread. The aqueous extracts were obtained by centrifugation and separating the supernatant from the poolish sourdoughs once the fermentation time had ended. The aqueous extracts inhibited 80% of the growth of Penicillium chrysogenum and Penicillium corylophilum and <20% of Aspergillus niger in broth. The AEs delayed the radial growth rate and increased the lag time for the three molds tested. The addition of poolish-type sourdoughs inhibited fungal growth in bread for ten days. The extracts’ fungistatic capacity was primarily attributed to lactic and acetic acids and probably the antifungal peptides occurring in the AE. The L. plantarum sourdough is an alternative to calcium propionate as an organic antifungal agent.
Databáze:	MEDLINE
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