Isolation and identification of lactic acid bacteria with proteolytic potential from sourdough produced in Londrina, Paraná, Brazil
DOI:
https://doi.org/10.5433/1679-0359.2025v46n3p827Keywords:
Natural fermentation, Gluten, PCR, Companilactobacillus crustorum, Lactiplantibacillus plantarum.Abstract
Wheat flour is one of the most common causes of food allergies, mainly because of the presence of gluten. The growing number of individuals with some sensitivity or pathology related to wheat proteins and scarcity of therapies for treatment (as simply adopting a gluten-free diet can be complex) demonstrate the need for alternative treatments. The present study aimed to isolate and identify lactic acid bacteria (LAB) from long-fermented bread dough (sourdough), with the potential to hydrolyze allergenic wheat proteins. Three different dough samples were collected from sourdough production establishments in Londrina, PR, USA. The breads were prepared in a laboratory. As positive controls, two formulations were prepared using only biological yeast containing lyophilized Saccharomyces cerevisiae. The fermentation process was monitored based using pH and acidity values, and the amount of gluten after fermentation was determined using the gravimetric method. LAB isolated from sourdough were inoculated into a medium containing gluten as the sole nitrogen source to evaluate the hydrolysis potential of wheat protein. Microorganisms were identified using biochemical and genotypic tests, genomic amplification using polymerase chain reaction and subsequent sequencing of the 16S region of ribosomal RNA. Seven LAB isolates were identified, including Lactiplantibacillus plantarum and Companilactobacillus crustorum. Compared with traditional fermentation, sourdough shows significant changes in pH and acidity during fermentation. There was a significant reduction in dry gluten (19.90%) (w/w) at the end of sourdough fermentation compared with that of traditional dough (S. cerevisiae). Although sourdough does not completely eliminate gluten, it can reduce the amount of gluten and improve the digestibility of wheat-based products. Further studies could be intersting to assess their impact on allergenicity in individuals sensitive to wheat proteins.
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