Fermented products by using lactic acid bacteria with antimicrobial activity for bread production

Fermfood aims to develop fermented products by using lactic acid bacteria with antimicrobial activity for bread production. To achieve the above, the appropriate technology and procedures must be set up and tested.

The development of safe bread with high nutritional value is of great interest in the Baltic States and the EUROPEAN UNION. Bread is one of the main diets and one of the sources of dietary fibre. Unfortunately, the trend of a decreasing quality of bread and its demand is evident, at a time where bread making technologies are being modernised and intensified. The shelf life and freshness of baked goods is a major issue and is influenced by crumb staling and changes of flavour, both also influenced by microbiological spoilage (for example moulding). Microbiological spoilage is most common during warm periods, consequently coupled with high losses of bread production. In the international industry, a comeback to traditional bread making technologies is being seen, where sourdoughs with lactic acid bacteria (LAB) are being used for the dough making process. Recently antimicrobial activity of sourdoughs and metabolites influencing the activity has gained increased interest. Thus far, research has principally been focused on the main metabolites, like lactic and acetic acids, hydrogen peroxide, phenolic compounds, etc. Novel research proved that some lactic acid bacteria produce not only organic acids, but also protein compounds - bacteriocins that inhibit the reproduction of congenerical LAB. The majority of the research of metabolites has been performed in the milk, cheese, meat and vegetables sector. There are only few reports on metabolites produced by LAB in sourdoughs; little information is available on their activity against Bacillus subtilis causing bread ropiness. The EUREKA project FERMFOOD is closely related to the search for novel LAB that produces metabolites. Moreover, the majority of the reports are focused on LAB as biological protectors against fungi causing the moulding of bread. Therefore LAB that has dual effects (both with antibacterial and antifungal activity) is of great interest. In pursuing the project, a comprehensive analysis (thermo stability, activity at different pH, stability at different temperatures) on bacteriocins produced by LAB isolated from spontaneous bread sourdoughs will be performed. Furthermore, the plan is to screen the antimicrobial activity of LAB, and to make a composition and apply this composition in the production of fermented cereal products. The formation both of LAB and metabolites could be intensified by selecting a proper fermentation medium. According to the project the novel medium (pre-gelatinised products) for the growth of LAB will be applied and optimal fermentation conditions selected. For the improvement of the nutritional value of pre-gelatinised cereal staple and to increase the amount of dietary fibre, a new technology and production procedure will be developed and applied. For intensification of the fermentation process, novel bio-compounds (various biological active cereals) will be used, with the Latvian partners' developed technology being applied. Sustaining results of the scientific research, entirely novel fermented products with specific antimicrobial characteristics, increased amount of dietary fibre and new production technology will be developed. Bread and bakery-goods produced with novel fermented products are presumed to be safer, while the staling effect will be decelerated due to the protection of microbial spoilage. These products will also have a higher nutritional value. The proposed innovation would see a new area of the fermentation industry - centralised sourdough production (such production is not common in the Republic or in neighbouring States). The stable bread quality would be warranted due to the centralised production of fermented products. The project will last 3 years and will result in the availability of fermented products with antimicrobial activity on the market for bread production.
Project ID: 
3 966
Start date: 
Project Duration: 
Project costs: 
230 000.00€
Technological Area: 
Food Microbiology / Toxicology / Quality Control
Market Area: 
General food products

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