The use of cyclic dipeptide producing LAB with potent anti-aflatoxigenic capability to improve techno-functional properties of clean-label bread

Table 1 Acidification kinetics parameters of sourdoughs (dough yield 160) fermented with the preselected LAB isolates (initial cell number 10⁸ CFU/g) at 37 °C for 4 h

Predominant LAB isolates	ΔpH	V_max (dpH/h)	λ (h)
Pediococcus pentosaceus	2.09 ± 0.07^a	0.79 ± 0.07^a	0.92 ± 011^ab
Pediococcus acidilactici	1.75 ± 0.07^bc	0.70 ± 0.06^ab	0.78 ± 0.07^b
Lactobacillus brevis	1.69 ± 0.06^c	0.61 ± 0.06^b	1.05 ± 0.10^a
Lactobacillus plantarum	1.88 ± 0.04^b	0.69 ± 0.08^ab	0.85 ± 0.05^ab

Acidification data were modeled according to the modified Gompertz equation. ΔpH difference in pH between the initial value and the value reached after 4 h, V_max maximum acidification rate, λ length of the lag phase. Different letters in the same column indicate a significant difference at P < 0.05

ISSN: 1869-2044