Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents

In this study, a wide pool of lactic acid bacteria strains deposited in two recognized culture collections was tested against ropy bread spoilage bacteria, specifically belonging to Bacillus spp., Paenibacillus and Lysinibacillus spp. High-throughput ex vivo screening assays were performed select the best candidates. They further investigated detect production active antimicrobial metabolites bacteriocins. Moreover, technological safety features assessed value their suitability as biocontrol agents for clean-label bakery products. The most prominent inhibitory activities shown by four Lactiplantibacillus plantarum (NFICC19, NFICC 72, NFICC163, 293), Pediococcus pentosaceus (NFICC10 NFICC341), Leuconostoc citreum NFICC28. whole genome sequencing selected LAB silico analysis showed that some contain operons bacteriocins; however, no significant evidence observed phenotypically.