Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread

FODMAPs are fermentable oligo-, di-, monosaccharides, and polyols. The application of homofermentative lactic acid bacteria (LAB) has been investigated as a promising approach for producing low-FODMAP whole-wheat bread. diet is recommended to treat irritable bowel syndrome (IBS). Wheat flour staple many diets significant source fructans, which considered FODMAPs. reduction fructans via sourdough fermentation, generally associated with heterofermentative (LAB), often leads the accumulation other A collection 244 wild-type LAB strains was isolated from different environments their specific FODMAP utilisation profiles established. Three were selected production These Lactiplantibacillus plantarum FST1.7 (FST1.7), Lacticaseibacillus paracasei R3 (R3), Pediococcus pentosaceus RYE106 (RYE106). Carbohydrate levels in flour, sourdoughs (before after 48 h fermentation), resulting breads analysed HPAEC-PAD compared bread leavened baker’s yeast. While strain most efficient reduction, produced all three test had content below cut-off that would trigger IBS symptoms. Results this study highlighted potential