Application of L. plantarum (ATCC 1058) and L. reuteri (ATCC 1655) as starter cultures in sourdough preparation

Bread is a perishable product which is best consumed when it is fresh. The loss of freshness is due to the microbial spoilage and complex processes known as staling. Sourdough is characterized by a complex microbial ecosystem, mainly represented by lactic acid bacteria and yeasts. The aim of this study was to investigate the application of L. plantarum, L. reuteri and their combination in sourdough preparation. In this study, control breads showed higher pH (5.63), lower TTA, higher loaf volume and height than those prepared from sourdough. Results showed that sourdough bread prepared by L. reuteri received better sensory scores, had lower staling rate and higher shelf-life than those prepared from L. plantarum.