Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread

Abstract In vitro antifungal activity against Aspergillus niger was used to screen the lactic acid bacteria (LAB) isolated from whole wheat sourdough. Sequencing results of the PCR products led to the identification of Lactobacillus reuteri as the selected isolate. The LAB isolate had a proper anti-aflatoxigenic capability, and it reduced the amount of B1, B2, G1 and G2 aflatoxins, based on the results of HPLC analysis. n-Decanoic acid, 3-hydroxydecanoic acid and 3-hydroxydodecanoic acid were also identified as the bioactive ingredients using gas chromatography/mass spectrometry in the antifungal fraction obtained from preparative thin-layer chromatography of the L. reuteri culture filtrate. Furthermore, it was revealed that the sourdough fermented with the selected LAB isolate had a significant influence (P