Author(s)

Racheal Oluwayemisi Fashogbon^1*, Jadesola Sanusi², Gbemisola Elizabeth Ogunleye³, Moyinoluwa Oreoluwa Akintunde⁴, Bukola Christianah Adebayo-Tayo⁴

¹Department of Biological Sciences, Ajayi Crowther University, Oyo, Nigeria.
²Department of Biological Sciences, Cresent University, Abeokuta, Nigeria.
³Department of Biological Sciences, Kola Daisi University, Ibadan, Nigeria.
⁴Department of Microbiology, University of Ibadan, Ibadan, Nigeria.

Baking of sourdough is a common practice and has the advantage of improving the nutritional value, sensory qualities and increasing the shelf life of the bread. This study therefore focus on the antimicrobial and antioxidant capacity of exopolysaccharides form Lactic Acid Bacteria (LAB) and its application in sourdough production. The Lactobacillus delbrueckii LDYG2 and Weissella confusa WCFF1 were collected from the culture collection Centre and the LABs were maintained in De Man, Rogosa and Sharpe (MRS) broth. Modified Exopolysaccharide Selection Medium (mESM) was used to produce the EPS while the total sugar concentration was determined using phenol-sulfuric acid method. The antibacterial, antioxidant, proximate, physical, organoleptic properties and the shelf life of the SDB produced were also evaluated. The quantity of EPS produced by LDYG2 and WCFF1 ranged from 4743.75 - 5090.03 g/L. Eight different sugars were present in both EPSLD and EPSWC with high antibacterial activity (24 mm and 23 mm) against B. cereus and S. aureus respectively. EPSLD and EPSWC had antioxidant capacity increased in a dose dependent (0.5 - 10 mg/mL) manner. EPSWCSDB had the highest proximate content except for moisture content. There was a significantly different (P ≤ 0.05) in the shelf life extension of the sourdough bread. WCEPSSDB was generally accepted in terms of colour, aroma, taste, texture and palatability. EPS produced by L. delbrueckii (EPSLD) and W. confusa (EPSWC) has antimicrobial and antioxidant capacity and can be used in production of nutraceutical sourdough bread with an improved shelf life and high consumer acceptability.

Lactic Acid Bacteria, Exopolysaccharide, Antimicrobial, Antioxidant, Sourdough Bread, Shelf Life

Fashogbon, R. , Sanusi, J. , Ogunleye, G. , Akintunde, M. and Adebayo-Tayo, B. (2022) Potential Application of Exopolysaccharides from Lactobacillus delbrueckii FASHADFF1 (LDYG2) and Weissella confusa FASHADFF1 (WCFF1) in Sourdough Bread Production. Advances in Microbiology, 12, 481-499. doi: 10.4236/aim.2022.128033.