查看文章

In the search for sustainable alternatives to preserve food safety, the characterization of organic acids, peptides, and antifungal protein fractions from lactic acid bacteria fermentations emerges as a promising strategy. This study analyzes the antifungal capacity of organic acids and protein fractions derived from sourdough fermented with Lactiplantibacillus plantarum NRRL B-4496. During the heterofermentative fermentation of the wheat dough, lactic acid (189.17 mM) and acetic acid (36.78 mM) were mainly formed. Four protein fractions were obtained and tested; fraction A (MW > 10 kDa) presented the highest amount of protein, followed by fraction B (MW > 30 kDa). These fractions demonstrated strong antifungal capacity. Aqueous extracts and protein fractions inhibited the evaluated fungi (>90 %); their neutralization and hydrolysis caused a considerable decrease in antifungal activity, evidencing the direct …