The impact of different lactic acid bacteria sourdoughs on the quality characteristics of toast bread

Abstract

The effect of sourdough inoculated with three novel single strains of lactic acid bacteria (LAB) (Lactobacillus casei jQ412732, Lactobacillus plantarum jQ301799, and Lactobacillus brevis IBRC-M10790) as well as mixed strains was evaluated on the quality characteristics of Toast bread. Antifungal properties of sourdoughs due to organic acid production were measured by HPLC, and storability was evaluated by thermal and textural analysis in days 1, 3, and 6. Despite the impact of sourdough concentration on microbial preservation, no significant effect was observed in the case of enthalpy reduction. Mixed LAB strains showed the best results in reducing the enthalpy and hardness of bread as well as better microbial preservation by producing the highest amount of organic acids, justified by sensory panelists. Among single strains, L. casei gave better results in reducing hardness and staling rate of bread. Scanning Electron Microscopy micrographs of bread also showed the differences.