ArticleAntibiotics (Basel, Switzerland)2022
Antifungal Capacity of Poolish-Type Sourdough Supplemented with
Article in Antibiotics (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies.Foods (Basel, Switzerland) · 2025Review
- Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread.Foods (Basel, Switzerland) · 2025Article
- Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat Dough.Molecules (Basel, Switzerland) · 2024Article
- Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread.Foods (Basel, Switzerland) · 2024Article
- Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity ofInternational journal of environmental research and public health · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to evaluate the antifungal capacity of the aqueous extracts (AE) of poolish-type sourdoughs fermented with Lactiplantibacillus plantarum NRRL B-4496 on broth, agar, and bread. The aqueous extracts were obtained by centrifugation and separating the supernatant from the poolish sourdoughs once the fermentation time had ended. The aqueous extracts inhibited 80% of the growth of Penicillium chrysogenum and Penicillium corylophilum and <20% of Aspergillus niger in broth. The AEs delayed the radial growth rate and increased the lag time for the three molds tested. The addition of poolish-type sourdoughs inhibited fungal growth in bread for ten days. The extracts’ fungistatic capacity was primarily attributed to lactic and acetic acids and probably the antifungal peptides occurring in the AE. The L. plantarum sourdough is an alternative to calcium propionate as an organic antifungal agent.
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