Abstract：
The potential biopreservative role of a Type III sourdough (tIII-SD), produced by starter cultures of Fructilactobacillus sanfranciscensis and Lactiplantibacillus plantarum ATCC 8014, was assessed for its antifungal activity in baking applications. Fermentation was carried out using different substrates to enhance the production of antifungal metabolites for 24 and 48 h. The tIII-SD samples were analyzed in relation to pH, total titratable acidity (TTA) and the production of organic acids. The water/salt-soluble extract of the tIII-SD was evaluated in relation to the inhibition potential against key fungi that contaminate bakery products including Penicillium roqueforti, Penicillium chrysogenum and Aspergillus niger. Finally, breads with 10 % of the tIII-SD were prepared and the fungi contamination was evaluated throughout the shelf life period. The lowest pH value in sourdough was obtained from 48-hour fermentation by L. plantarum. The saline extracts exhibited varying degrees of inhibition in the in vitro test; however, the greatest enhancement of this effect was obtained when whole wheat grain flour was used. The tIII-SD crafted from a blend of wheat and flaxseed flours and fermented with F. sanfranciscensis for 48 h (BSWF48h-FS), demonstrated superior performance compared to other formulations. This variant exhibited a total shelf life of 10 days, suggesting that the utilization of tIII-SD could serve as a viable alternative for natural antifungal agents, proving beneficial for the bakery industry.
摘要：
III型酸面团（tIII-SD）的潜在生物保存作用，由sanfranciscensis果乳杆菌和植物乳杆菌ATCC8014的发酵剂培养物生产，评估了其在烘焙应用中的抗真菌活性。使用不同的底物进行发酵，以增强24和48小时的抗真菌代谢物的产生。分析tIII-SD样品与pH的关系，总滴定酸度（TTA）和有机酸的生产。对tIII-SD的水/盐可溶性提取物进行了评估，以抑制污染面包店产品的关键真菌，包括罗氏青霉，产黄青霉和黑曲霉。最后,制备具有10%的tIII-SD的面包,并在整个货架期评估真菌污染。酸面团中的最低pH值是由植物乳杆菌发酵48小时获得的。盐水提取物在体外试验中表现出不同程度的抑制作用；然而，当使用全麦谷物面粉时，这种效果得到了最大的增强。tIII-SD由小麦和亚麻籽粉的混合物制成，并用F.sanfranciscensis发酵48小时（BSWF48h-FS），与其他配方相比，表现出优异的性能。该变体的总保质期为10天，这表明利用tIII-SD可以作为天然抗真菌药物的可行替代品，证明对面包店行业有利。
