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Potential Application of Exopolysaccharides from Lactobacillus delbrueckii FASHADFF1 (LDYG2) and Weissella confusa FASHADFF1 (WCFF1) in Sourdough Bread Production

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Advances in Microbiology 2022年第8期12卷 481-499页

作者： Racheal Oluwayemisi Fashogbon Jadesola Sanusi Gbemisola Elizabeth Ogunleye moyinoluwa oreoluwa akintunde Bukola Christianah Adebayo-Tayo Department of Biological Sciences Ajayi Crowther University Oyo Nigeria Department of Biological Sciences Cresent University Abeokuta Nigeria Department of Biological Sciences Kola Daisi University Ibadan Nigeria Department of Microbiology University of Ibadan Ibadan Nigeria

Baking of sourdough is a common practice and has the advantage of improving the nutritional value, sensory qualities and increasing the shelf life of the bread. This study therefore focus on the antimicrobial and antioxidant capacity of exopolysaccharides form Lactic Acid Bacteria (LAB) and its application in sourdough production. The Lactobacillus delbrueckii LDYG2 and Weissella confusa WCFF1 were collected from the culture collection Centre and the LABs were maintained in De Man, Rogosa and Sharpe (MRS) broth. Modified Exopolysaccharide Selection Medium (mESM) was used to produce the EPS while the total sugar concentration was determined using phenol-sulfuric acid method. The antibacterial, antioxidant, proximate, physical, organoleptic properties and the shelf life of the SDB produced were also evaluated. The quantity of EPS produced by LDYG2 and WCFF1 ranged from 4743.75 - 5090.03 g/L. Eight different sugars were present in both EPSLD and EPSWC with high antibacterial activity (24 mm and 23 mm) against B. cereus and S. aureus respectively. EPSLD and EPSWC had antioxidant capacity increased in a dose dependent (0.5 - 10 mg/mL) manner. EPSWCSDB had the highest proximate content except for moisture content. There was a significantly different (P ≤ 0.05) in the shelf life extension of the sourdough bread. WCEPSSDB was generally accepted in terms of colour, aroma, taste, texture and palatability. EPS produced by L. delbrueckii (EPSLD) and W. confusa (EPSWC) has antimicrobial and antioxidant capacity and can be used in production of nutraceutical sourdough bread with an improved shelf life and high consumer acceptability.

关键词： Lactic Acid Bacteria Exopolysaccharide Antimicrobial Antioxidant Sourdough Bread Shelf Life

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Potential Application of Exopolysaccharides from Lactobacillus delbrueckii FASHADFF1 (LDYG2) and Weissella confusa FASHADFF1 (WCFF1) in Sourdough Bread Production

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Advances in Microbiology（微生物学） 2022年第8期

作者： racheal oluwayemisi fashogbon jadesola sanusi gbemisola elizabeth ogunleye moyinoluwa oreoluwa akintunde bukola christianah adebayo-tayo

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