Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents

Authors

Yousef I. Hassan, Agriculture and Agri-Food Canada, Guelph, OntarioFollow
Ting Zhou, Agriculture and Agri-Food Canada, Guelph, Ontario
Lloyd B. Bullerman, University of Nebraska-LincolnFollow

Date of this Version

2015

Citation

Published in Food Science and Technology International 22:1 (2015), pp. 79–90; doi: 10.1177/1082013214565722

Comments

Copyright © 2015 Yousef I. Hassan, Ting Zhou, and Lloyd B. Bullerman. Published by SAGE Publications. Used by permission

Abstract

Sourdough starter cultures are rich sources of endogenous lactic acid bacteria. The extended shelf lives of sourdough breads are attributed to a large array of organic acids and low-molecular-weight metabolites produced during the fermentation process. Different species belonging to the lactic acid bacteria group of microorganisms, mainly Lactobacillus and Leuconostoc, are increasingly gaining the attention as possible means for inhibiting mold growth in animal feed and human food chains. In addition, certain lactic acid bacteria strains isolated from sourdough starters were also shown to reduce mycotoxins concentrations in contaminated products either by binding or degradation. This short review will summarize the findings in this context that pertain to lactic acid bacteria isolated specifically from sourdough starters and acquaint the reader with the most recent advancements in this bio-preservation trend.