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Title

Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria

Authors

Giovanna Iosca; Luciana De Vero; Giulia Di Rocco; Giancarlo Perrone; Maria Gullo; Andrea Pulvirenti; Iosca; Giovanna; De Vero; Luciana; Di Rocco; Giulia; Perrone; Giancarlo; Gullo; Maria; Pulvirenti; Andrea

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Better title

Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria

Source

MDPI (mdpi.com)

URL

https://www.mdpi.com/2304-8158/11/13/1914

Date

2022-06-27

Description

Abstract

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 Fusarium graminearum, Aspergillus flavus, Penicillium paneum and Aspergillus niger. Regarding the antibacterial activity, it was assessed against four strains of the species Escherichia coli, Campylobacter jejuni, Salmonella typhimurium and Listeria monocytogenes. 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, F. graminearum ITEM 5356 was completely inhibited by all the LAB strains. Regarding the antibacterial activity, the strains Leuconostoc citreum UMCC 3011, Lactiplantibacillus plantarum UMCC 2996, and Pediococcus pentosaceus 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.

Keywords

categories = sourdough,antimould activity,antibacterial activity,food safety,exopolysaccharides,starter culture

Body

Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria

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Foods

2022,

11(13), 1914; https://doi.org/10.3390/foods11131914

Keywords:sourdough; antimould activity; antibacterial activity; food safety; exopolysaccharides; starter culture

Figure 1

MDPI and ACS Style

Iosca, G.; De Vero, L.; Di Rocco, G.; Perrone, G.; Gullo, M.; Pulvirenti, A. Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria. Foods 2022, 11, 1914. https://doi.org/10.3390/foods11131914

AMA Style

Iosca G, De Vero L, Di Rocco G, Perrone G, Gullo M, Pulvirenti A. Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria. Foods. 2022; 11(13):1914. https://doi.org/10.3390/foods11131914

Chicago/Turabian Style

Iosca, Giovanna, Luciana De Vero, Giulia Di Rocco, Giancarlo Perrone, Maria Gullo, and Andrea Pulvirenti. 2022. "Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria" Foods 11, no. 13: 1914. https://doi.org/10.3390/foods11131914

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