Lactobacillus amylovorus and Increased Production of Antifungal Compounds

• Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.

  • 2015-05
  • Food Microbiology 47
  • • C. Axel
    • B. Röcker
    • Bríd Brosnan
    • E. Zannini
    • A. Furey
    • A. Coffey
    • E. Arendt

  • PubMed: 25583336
  • DOI: 10.1016/j.fm.2014.10.005

  1 Insight on

  • Increased Production of Antifungal Compounds

  • Low evidence
  • Highly Cited

  The concentration of 4-hydroxyphenyllactic acid, phloretic acid, 3-phenyllactic acid and hydroferulic acid were significantly higher (P < 0.01) in the quinoa sourdough fermented with the antifungal L. amylovorus DSM19280 when compared to the non-antifungal strain, thus indicating their contribution to the antifungal activity.

  Effect

  Beneficial

  Effect size

  Small

  Significant

  Yes