Investigation of in situ and ex situ mode of lactic acid bacteria incorporation and the effect on dough extensibility, bread texture and flavor quality during shelf-life

Lactococcus lactis subsp. diacetylactis, Lactobacillus delbrueckii subsp. bulgaricus, and Lb. rhamnosus were evaluated for their efficiencies in preserving bread texture and flavor during shelf-life. The investigated LABs exhibited efficiency during preliminary screening in expressing selected enzymes (protease, xylanase, α-amylase, laccase, and glucose oxidase) and producing exopolysaccharide (EPS). Dough samples were supplemented with either sourdough starters containing live LAB cells or LAB cell lysates. Prolonged fermentation further enhanced the protective advantage of sourdough starter incorporation. During the 5-day shelf-life period, in situ enrichment with Lb. rhamnosus led to a mere 12.5–35.4 % hardness change and 13.8–20.7 % overall texture change. Furthermore, sourdough bread with live LAB cell supplementation displayed a more diverse and intense flavor profile, with high concentration of bread key odorants maintained during shelf-life, including 2,3-butanedione, 2-acetyl-1-pyrroline, and 3-methylbutanal. Meanwhile, no significant improvement was found in bread enriched with LAB cell lysates during shelf-life.