microorganisms Article Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations Denise C. Müller 1,2 , Sandra Mischler 1, Regine Schönlechner 2 and Susanne Miescher Schwenninger 1,* 1 Food Biotechnology Research Group, Institute of Food and Beverage Innovation, Zurich University of Applied Sciences (ZHAW), 8820 Wädenswil, Switzerland;
[email protected] (D.C.M.);
[email protected] (S.M.) 2 Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), 1190 Vienna, Austria;
[email protected] * Correspondence:
[email protected] Abstract: In this study, the potential of Leuconostoc as non-conventional sourdough starter cultures was investigated. A screening for antifungal activities of 99 lactic acid bacteria (LAB) strains re- vealed high suppression of bakery-relevant moulds in nine strains of Leuconostoc with activities against Penicillium sp., Aspergillus sp., and Cladosporium sp. Mannitol production was determined in 49 Leuconostoc strains with >30 g/L mannitol in fructose (50 g/L)-enriched MRS. Further, exopolysac- charides (EPS) production was qualitatively determined on sucrose (40 g/L)-enriched MRS agar and revealed 59 EPS positive Leuconostoc strains that harboured dextransucrase genes, as confirmed by PCR. Four multifunctional Lc. citreum strains (DCM49, DCM65, MA079, and MA113) were finally ◦ Lc. citreum applied in lab-scale sourdough fermentations (30 C, 24 h). was confirmed by MALDI-TOF MS up to 9 log CFU/g and pH dropped to 4.0 and TTA increased to 12.4. Antifungal compounds such as acetic acid, phenyllactic and hydroxyphenyllactic acids were determined up to 1.7 mg/g, Citation: Müller, D.C.; Mischler, S.; Schönlechner, R.; Miescher 2.1 µg/g, and 1.3 µg/g, respectively, mannitol up to 8.6 mg/g, and EPS up to 0.62 g/100 g.