Autochthonous strains of Lactiplantibacillus plantarum and Levilactobacillus brevis with technological and bioactive potential as starter cultures for sourdough production

Abstract

This study investigated sourdoughs from different climatic regions in northeastern Brazil to identify autochthonous strains of lactic acid bacteria (LAB) and evaluate their technological potential. Sourdough samples were collected from humid, sub-humid, and semi-arid regions, yielding 129 bacterial isolates. Of these, 24 strains exhibited typical LAB characteristics and were identified via MALDI-TOF mass spectrometry as Lactiplantibacillus plantarum, Companilactobacillus paralimentarius, and Levilactobacillus brevis. C. paralimentarius dominated in humid regions, while L. plantarum prevailed in other climates. From principal component analysis, seventeen strains with good technological potential were selected based on acidification, proteolytic activity, and exopolysaccharide production. These strains then underwent tolerance tests for acid, salt, sucrose, and ethanol stress. L. plantarum 47 (Lp47) exhibited superior acid and salt tolerance. L. brevis 83 (Lb83) presented tolerance to high ethanol concentrations. These strains were then used as starter cultures to evaluate fermentative performance. Lp47 and Lb83 demonstrated rapid growth and acidification under fermentation stress, respectively acidifying the medium at 4 and 6 h. Both strains progressively enhanced antioxidant activity and phenolic compound production during fermentation, with no significant differences (p > 0.05). Rheological tests revealed that sourdoughs with Lp47 and Lb83 were less sticky, more elastic, and exhibited greater deformation resistance after 24 h. These findings underscore the potential of Lp47 and Lb83 as effective starter cultures for sourdough production, ensuring faster, controlled fermentation while enhancing textural and bioactive properties, particularly for large-scale applications. Exploring the biotechnological potential of sourdough fermentation processes expands our understanding and opens new possibilities in gastronomy and food science for developing functional, healthy and high value food products. Our study highlights the importance of autochthonous strains in enhancing fermentation. These strains accelerated production, improved efficiency, and enhanced bread quality, demonstrating their potential to significantly impact the food industry.