Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

Dal Bello, F.; Clarke, C.I.; Ryan, L.A.M.; Ulmer, H.; Schober, T.J.; Ström, K.; Sjögren, J.; van Sinderen, D.; Schnürer, J.; Arendt, E.K.

doi:10.1016/j.jcs.2006.09.004

Cited by 351Probiotics and Fermented FoodsFood Quality and Safety StudiesFood composition and properties

Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

Dal Bello, F., Clarke, C.I., Ryan, L.A.M., Ulmer, H., Schober, T.J., Ström, K., Sjögren, J., van Sinderen, D. +2 more·2007·Journal of Cereal Science

DOI 10.1016/j.jcs.2006.09.004

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Abstract

Lactobacillus plantarum FST 1.7 was screened for in vitro antimicrobial activity and was shown to be active against spoilage moulds and bacteria. Isolation of antimicrobial compounds from cell-free supernatant identified lactic acid, phenyllactic acid and the two cyclic dipeptides cyclo (l-Leu-l-Pro) and cyclo (l-Phe-l-Pro) as the major components responsible for this activity. L. plantarum FST 1.7 was tested for the ability to produce the antifungal compounds during sourdough fermentation and to produce bread of good quality and increased shelf-life. A rheofermentometer was used to examine the gaseous release and development characteristics of the dough. A range of parameters was determined including pH, TTA and specific loaf volume. The results were compared with those obtained using Lactobacillus sanfranciscensis, a chemically acidified and a non-acidified dough. The quality of sourdough and bread produced using L. plantarum FST 1.7 was comparable to that obtained using common sourdough starters, e.g. L. sanfranciscensis. Sourdoughs and breads were evaluated for the ability to retard growth of Fusarium culmorum and Fusarium graminearum two fungi found on breads. Sourdough and bread produced with strain FST 1.7 showed consistent ability to retard the growth of both Fusarium species, thus indicating that L. plantarum FST 1.7 has also the potential to improve the shelf-life of wheat bread.

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The broad spectrum of antimicrobial effects of cyclic dipeptides produced by LAB has been demonstrated in several studies.
“The broad spectrum of antimicrobial effects of cyclic dipeptides produced by LAB has been demonstrated in several studies [134,176,177].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [177]

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Authors: Dal Bello, F., Clarke, C. I., Ryan, L. A. M., Ulmer, H., Schober, T. J., Ström, K., Sjögren, J., van Sinderen, D., Schnürer, J., & Arendt, E. K.
Affiliations: National University of Ireland (IE)
Swedish University of Agricultural Sciences (SE)
Corresponding author: Arendt, E.K.
ORCID: Ström, K.
Sjögren, J.
Arendt, E.K.
Venue: Journal of Cereal Science
Publisher: Elsevier BV
Published: 2007-05
Volume: 45
Issue: 3
Pages: 309-318
ISSN: 0733-5210 (ISSN-L)
DOI: 10.1016/j.jcs.2006.09.004
OpenAlex: W2031483484
Cited by: 351
References: 38
Citations by year: 2026: 6 · 2025: 12 · 2024: 19 · 2023: 22 · 2022: 25 · 2021: 24 · 2020: 20 · 2019: 27 · 2018: 32 · 2017: 22 · 2016: 18 · 2015: 13 · 2014: 24 · 2013: 19 · 2012: 21
FWCI: 12.86
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Journal of Cereal Science (publishedVersion)
Funders: European Commission
European Regional Development Fund
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords: Lactobacillus plantarum, wheat bread, bread shelf life, sourdough fermentation, antifungal activity, lactic acid, phenyllactic acid, diketopiperazines, Fusarium culmorum, Fusarium graminearum, Lactobacillus sanfranciscensis, bread quality, dough rheology, bread volume

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Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

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