Research – The use of antifungal oat‐sourdough lactic acid bacteria to improve safety and technological functionalities of the supplemented wheat bread

Wiley Online

In the present study, predominant lactic acid bacteria (LAB) were isolated from oat sourdough. Then, the isolates were screened based on their in vitro antifungal activity. Subsequently, biotechnological capabilities of the selected LAB were evaluated in wheat bread supplemented with controlled fermented oat containing the isolate. Pediococcus pentosaceus was molecular identified as predominant antifungal isolate. Based on our results, fermented oat not only significantly (p < .05) reduced the mold expansion on the produced breads, but also improved the quality attributes of the product. Crumb porosity and antioxidant capacity of the supplemented bread revealed the positive effects of the isolate on textural and functional characteristics of the enriched bread. Wheat bread supplemented with controlled fermented oat had also the highest 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging activity compared to the other samples. Accordingly, the potential applications of Ppentosaceus isolate as profunctional starter culture in processing of mixed wheat‐oat sourdough bread were verified.

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