Application of immobilazed pediococcus acidilactici LUHS29 for safer wheat-barley sourdough bread production

Abstract

The aim of study was to evaluate the potential of apple pomace to enhance stability of Pediococcus acidilactici LUHS29 in case to apply the immobilized cells in barley sourdough fermentation for functional bread production. Isolated strain was phenotypically characterized by the growth and acidification rate, carbohydrate metabolism and resistance to acidic conditions. The effect of immobilized cells on antioxidant properties of barely sourdough and on the acrylamide content in wheat barley bread was evaluated. The phenotypic and molecular testing indicated P. acidilactici LUHS29 having a versatile carbohydrate metabolism and acid resistance. The number of viable cells after immobilization and refrigerated storage of the order 107 CFU/g was recorded for spray-dried powder. Saccharification with Cellustar XL prior to fermentation significantly affected sourdough acidity parameters, increased the lactic acid production, and improved the viability of immobilized cells. Lacto-fermentation of barley slightly affected β-glucan solubility, moreover drastically increased the total phenolic compounds content and radical scavening activity. The use of barely sourdough at a level of 10% could reduce acrylamide content in bread up to 44% and retard bread staling process. The application of apple pomace immobilized LAB could have the future impact for the food industry due to the bioactive potential.