Development of Sourdough Bread Made with Probiotic Lactiplantibacillus plantarum Bacteria Addition DOI Creative Commons
Dorota Zielińska,

Aleksandra Kostrzewska

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(14), P. 6155 - 6155

Published: July 15, 2024

Bread is a staple in the diet of people around world. A new solution addition selected strains bacteria to sourdough increase quality obtained bread. In presented research, seven bread samples were baked and analysed, which differed by strain Lactiplantibacillus plantarum species used preparation. The was subjected 3-day ageing test. structure products analysed using texture profile analysis (TPA) method on days 1 3 storage. It observed that with L. bacterial underwent process staling much slower than control sample. viability lactic acid (LAB) after storage also performed. results indicate highest survival rate LAB sample, i.e., native microflora baker’s starters, at 3.07 log CFU one-day baking. case other samples, below 2.74 CFU, confirms certain degree thermostability strains. belonging isolated proven via genetic identification PCR method. sensory quantitative descriptive (QDP) performed immediately it cooled down. showed use as starters did not significantly affect aromatic taste profiles compared overall high, above 6 units, sample having 7.5 units (on scale 0–10 units). research suggests possible produce have health-promoting properties good quality, enhances textural features final product. Future will focus attempting microencapsulate thermostable probiotic bacteria.

Language: Английский

Molecular Communication of Microbial Plant Biostimulants in the Rhizosphere Under Abiotic Stress Conditions DOI Open Access
Sajid Ali, Muhammad Saeed Akhtar, Muhammad Siraj

et al.

International Journal of Molecular Sciences, Journal Year: 2024, Volume and Issue: 25(22), P. 12424 - 12424

Published: Nov. 19, 2024

Microbial plant biostimulants offer a promising, sustainable solution for enhancing growth and resilience, particularly under abiotic stress conditions such as drought, salinity, extreme temperatures, heavy metal toxicity. These biostimulants, including growth-promoting rhizobacteria, mycorrhizal fungi, nitrogen-fixing bacteria, enhance tolerance through mechanisms phytohormone production, nutrient solubilization, osmotic adjustment, antioxidant enzyme activation. Advances in genomics, metagenomics, transcriptomics, proteomics have significantly expanded our understanding of plant-microbe molecular communication the rhizosphere, revealing underlying these interactions that promote resilience. However, challenges inconsistent field performance, knowledge gaps stress-related signaling, regulatory hurdles continue to limit broader biostimulant adoption. Despite challenges, microbial hold significant potential advancing agricultural sustainability, amid climate change-induced stresses. Future studies innovation, Clustered Regularly Interspaced Short Palindromic Repeats other editing tools, should optimize formulations their application diverse agro-ecological systems. This review aims underscore current advances, future directions field, advocating multidisciplinary approach fully harness modern agriculture.

Language: Английский

Citations

5
Smart Probiotic Solutions for Mycotoxin Mitigation: Innovations in Food Safety and Sustainable Agriculture DOI
Alice Njolke Mafe,

I. H. Nkene,

Ali B. M. Ali

et al.

Probiotics and Antimicrobial Proteins, Journal Year: 2025, Volume and Issue: unknown

Published: May 2, 2025

Language: Английский

Citations

0
Development of Sourdough Bread Made with Probiotic Lactiplantibacillus plantarum Bacteria Addition DOI Creative Commons
Dorota Zielińska,

Aleksandra Kostrzewska

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(14), P. 6155 - 6155

Published: July 15, 2024

Bread is a staple in the diet of people around world. A new solution addition selected strains bacteria to sourdough increase quality obtained bread. In presented research, seven bread samples were baked and analysed, which differed by strain Lactiplantibacillus plantarum species used preparation. The was subjected 3-day ageing test. structure products analysed using texture profile analysis (TPA) method on days 1 3 storage. It observed that with L. bacterial underwent process staling much slower than control sample. viability lactic acid (LAB) after storage also performed. results indicate highest survival rate LAB sample, i.e., native microflora baker’s starters, at 3.07 log CFU one-day baking. case other samples, below 2.74 CFU, confirms certain degree thermostability strains. belonging isolated proven via genetic identification PCR method. sensory quantitative descriptive (QDP) performed immediately it cooled down. showed use as starters did not significantly affect aromatic taste profiles compared overall high, above 6 units, sample having 7.5 units (on scale 0–10 units). research suggests possible produce have health-promoting properties good quality, enhances textural features final product. Future will focus attempting microencapsulate thermostable probiotic bacteria.

Language: Английский

Citations

0