POTENCIAL TECNOLÓGICO E BIOATIVO DE FERMENTOS NATURAIS INOCULADOS COM CEPAS AUTÓCTONES DA PARAÍBA

Abstract

This study aimed to develop a dominant sourdough starter using autochthonous strains of lactic acid bacteria (LAB) isolated from different climatic regions of the state of Paraíba, with technological and bioactive potential for application in baking. The strains Lactiplantibacillus plantarum 47 (Lp47) and Levilactobacillus brevis 83 (Lb83) were selected based on technological performance, tolerance, and adaptability tests conducted in previous studies. The sourdoughs were prepared by adding pure cultures to flour and water doughs and were subjected to physicochemical, microbiological, bioactive, rheological, and texture analyses over a 24-hour fermentation period. The results showed that both strains promoted rapid acidification and cell growth, with LAB stabilizing at 8.49 log CFU/g for Lp47 and 8.72 log CFU/g for Lb83. Metabolic activity led to a decrease in available sugars and the production of organic acids such as lactic, acetic, formic, and citric acids. Fermentation resulted in a significant increase (p<0.05) in total phenolic compounds and antioxidant activity. Rheological analyses revealed that, after 24 hours, the sourdoughs exhibited gel-like behavior, with storage modulus (G’) higher than loss modulus (G”), indicating predominantly elastic behavior, and complex modulus (G*) values below 15 kPa, which favor bread volume increase. Doughs fermented with Lp47 and Lb83 also showed a significant reduction in stiffness and adhesiveness—desirable characteristics for more malleable doughs with improved ingredient incorporation. The data obtained reinforces the technological viability of the selected autochthonous strains, which demonstrated microbiological stability, improved functional profile, and suitable rheological properties for industrial application. It is concluded that the use of these starter cultures enables controlled, rapid, and efficient fermentation, promoting the production of more standardized, functional sourdoughs adapted to the regional conditions of Brazilian baking.