Controlled fermented sprouted mung bean containing ginger extract as a novel bakery bio-preservative for clean-label enriched wheat bread

Abstract

Application of controlled fermented sprouted legumes is important in terms of improving quality and shelf-life of wheat bread. In the present study, after spontaneous fermentation of sprouted mung bean containing ginger extract (GE), the predominant lactic acid bacteria (LAB) isolates were screened based on their inhibitory activity against Aspergillus niger. Sequencing results of the PCR products led to the identification of Levilactobacillus brevis as the selected isolate with 73.12% antifungal effect. Then, the selected isolate was used as a protective starter culture in the controlled fermented sprouted mung bean (FSM). Production of wheat bread with FSM containing a protective starter culture and GE not only improved the textural features of the product, but also increased its mold-free shelf-life. Accordingly, wheat bread containing FSM and GE with crumb hardness of 9.52 N, specific volume of 3.53 cm3/g and weight loss of 15.95% had the most appropriate textural characteristics with the lowest fungal surface expansion (45.52% mold growth) after 7 days storage in a challenge test. Furthermore, there was no significant difference (P > 0.05) between this sample and control bread in terms of overall acceptability.

Keywords

• Ginger extract
• Sprouted mung bean
• Clean-label bread
• Antifungal LAB