---

Characterization of lactic acid bacteria (LAB) isolated from rarely studied fermentation substrates can lead to isolate unique microorganisms. In the present study, predominant LAB was isolated from fermented acorn using repeat of back-slopping process, and then the isolate was identified by PCR. Subsequently, probiotic properties of the isolate (including resistance to acid and bile, antibacterial, auto and co-aggregations, antibiotic susceptibility and blood hemolysis), as well as its antifungal effect were studied. Sequencing results of the PCR products led to the identification of Pediococcus acidilactis as predominant LAB isolate. The survival percentage of the isolate in continuous acid and bile treatment was equal to 72%. The inhibitory effect of the isolate on Bacillus cereus was also significantly (P<0.05) higher than the other foodborne indicator bacteria. Furthermore, crude cell free supernatant (CFS) obtained from LAB culture completely inhibit the growth of B. cereus; meanwhile, its naturalized CFS had no inhibitory effect on Salmonella enterica. LAB isolate had also proper auto and co-aggregation (with E. coli) potentials and had no hemolytic activity. Antifungal activity of the isolate against Aspergillus niger was also verified. By considering the proper probiotic and antifungal potentials of the P. acidilactis isolated from fermented acorn it is possible to use the isolate as microbial starter, adjunct, probiotic and or protective culture in fermentation industries.

---

The use of controlled fermented legumes along with the aqueous extract of aromatic plants is important in terms of improving the quality characteristics of wheat bread. In the present study, after spontaneous fermentation of mung bean sourdough containing saffron petal extract, the predominant lactic acid bacteria (LAB) isolate was used as a starter culture in controlled fermented sourdough, and then the characteristics of the produced wheat breads in terms of texture, surface expansion of fungi and overall acceptability were investigated. Sequencing results of PCR products led to the identification of Levilactobacillus brevis as the predominant LAB isolated from sourdough. Processing of wheat bread with mung bean sourdough containing mentioned bacteria and saffron petal extract not only improved the textural features and overall acceptability of the produced bread, but also increased their resistance towards the surface expansion of Aspergillus niger. Based on the results, wheat bread containing fermented mung bean and saffron petal extract showed the best textural features compared to other samples with crumb hardness of 10.21 N and porosity of 16.16%. Furthermore, the mentioned sample with 44.33% inhibition had the highest ability to inhibit the growth of the indicator fungus compared to other samples. Although the use of mung bean and saffron petal extract alone in the formulation of wheat bread did not show a great effect on reducing the surface expansion of fungi, but their combined application was significantly (P<0.05) effective in reducing the surface growth of fungus. Due to the appropriate techno-functional capabilities of controlled fermented mung bean sourdough containing saffron petal extract, it can be used as a natural improver in the bakery industries.

---

Application of plant extracts in the formulation of sourdough can improve sensory characteristics and shelf-life of the produced bread. In the present study, effects of combined application of fermented sprouted wheat and garlic extract in the formulation of traditional sourdough containing yoghurt and vinegar were investigated on the quality characteristics of loaf wheat bread. Based on the results of texture analysis, among the produced breads the lowest crumb hardness was observed in the sample containing fermented sprouted wheat along with garlic extract (2.94 N), which was significantly (p<0.05) lower than those of the control sample. In addition, combined application of fermentation and sprouting increased the specific volume and reduced the gumminess of the product. Moreover, although the lowest surface growth of Aspergillus flavus was observed on breads containing yoghurt-vinegar and also garlic extract alone, there was no significant difference between the fungal growth rate on the sample containing fermented sprouted wheat along with garlic extract and bread containing calcium propionate. Bread containing fermented sprouted wheat and control sample had no significant difference in terms of overall acceptability. Accordingly, sprouted wheat sourdough containing garlic extract can be used as a biological preservative to improve the quality characteristics and shelf-life of wheat bread.
 

---

Bread enrichment with fiber-rich leafy vegetables and fermented by-products of milling has gained more attention in recent years. In the present study, the antifungal lactic acid bacterium isolated from Tarkhineh was used as starter culture in controlled wheat germ sourdough in order to improve quality and safety of the white wheat bread containing wheat germ sourdough along with dehydrated spinach puree. The optimized formulation (10% wheat germ sourdough and 20% dehydrated spinach puree, which were replaced by wheat flour) was determined based on the crumb softness of the enriched breads. Then, the quality characteristics of the supplemented breads were studied in terms of textural properties, antioxidant activity, surface moldiness, phytic acid content and organoleptic acceptability. The sequencing of polymerase chain reaction products led to the identification of Lactococcus lactis as the selected antifungal lactic acid bacterium isolate. Texture profile analysis revealed the significant effect (P< 0.05) of wheat germ sourdough and dehydrated spinach puree on crumb hardness and loaf specific volume of the produced breads. Bread containing wheat germ sourdough along with dehydrated spinach puree had the highest radical scavenging activity. Green zone of Asprgillus flavus growth on wheat germ sourdough supplemented bread and phytic acid content of the aforementioned sample were also remarkably lower than the others. Furthermore, there was no significant difference between bread enriched with wheat germ sourdough and wheat germ sourdough along with dehydrated spinach puree in terms of sensory acceptability compared to the control sample.