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Di Cagno, R., De Angelis, M.S., Auricchio, L., Greco, C., Clarke, M., De Vincenzi, C., Giovannini, M., D’Archivio, F., Landolfo, G., Parrilli, F., Minervini, E., Arendt, F. and Gobbetti, M. (2004) Sourdough Bread Made from Wheat and Non-Toxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Spur Patients. Applied Environmental Microbiology, 70, 1088-1096.
https://doi.org/10.1128/AEM.70.2.1088-1096.2004

has been cited by the following article:

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

  AUTHORS: Racheal Oluwayemisi Fashogbon, Jadesola Sanusi, Gbemisola Elizabeth Ogunleye, Moyinoluwa Oreoluwa Akintunde, Bukola Christianah Adebayo-Tayo

  KEYWORDS: Lactic Acid Bacteria, Exopolysaccharide, Antimicrobial, Antioxidant, Sourdough Bread, Shelf Life

  JOURNAL NAME: Advances in Microbiology, Vol.12 No.8, August 24, 2022

  ABSTRACT: 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.