The traditional underground stored wheat (Triticum durum): nutritional quality and selection of lactic acid bacterial strains with antifungal activity

Abstract

The aim of this study can be summarized in three points: Firstly, the nutritional quality of traditionally fermented wheat (locally named: Mzeyet) was determined, followed by an assessment of the organoleptic acceptance of the bread produced from composite traditionally fermented wheat flour. Secondly, the impact of natural fermentation on its antioxidant properties was also conducted. Finally, 32 lactic acid bacteria strains were isolated and assessed for their antifungal activity against Aspergillus niger and Aspergillus flavus. The results showed that samples of traditionally fermented wheat are more or less rich in proteins (4.59%), crude fibers (1%), fat (11.29%), polyphenols (10.48 mg AGE/g) and flavonoids (7.99 mg QE/g). They also show interesting antioxidant activity. Furthermore, the bread made with a mixture of 10% traditional fermented wheat flour was highly appreciated and had the best sensory qualities. The total phenolic and total flavonoid contents were significantly increased in fermented wheat. Moreover, the antioxidant activity was more effective in fermented wheat. Also, the results showed that the majority of LAB strains presented interesting antifungal activity and the most potent strain, identified as Lactiplantibacillus plantarum LS011, had the highest activity against the fungal species. Moreover, the partial characterization of the antifungal compounds suggests that they are organic acids.