# Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough
## 3 Results and Discussion
### Analysis of Mycotoxins in Bread inoculated by Fungi  
In the analysis of the mycotoxin content in breads (Figure 6), the presence of AF was detected in the breads inoculated by _A. flavus_; instead, there was no detection of OTA in the breads inoculated by _P. verrucosum_. In [PERSON] et al. [56], different cereals were contaminated by these fungi and a greater effect of the application of Allyl Isothiocyanate on the production of OTA was observed than on the production of aflat by these fungi. On the other hand, it is worth adding a higher inhibitory action fungal growth of the conventional sourdough than that added by _L. plantarum_ 5L1 against _P. verrucosum_, further hindering the production of OTA. In addition, _P. verrucosum_ is also a producer of AFs, but they were not able to produce AF in this case. In the case of _P. commune_, this analysis was not conducted, since it is not a fungus that produces mycotoxins. Regarding the breads inoculated by _A. flavus_, the content of Aflatoxin B1 (AFB1), Aflatoxin B2 (AFB2), Aflatoxin G1 (AFG1), and Aflatoxin G2 (AFG2) was analyzed. Thus, the AFB1 content was much higher in the control bread than in the rest, being 26.75 \(\upmu\)g/kg of bread. The AFB1 content in the sourdough breads was not significantly different and, in any case, reached 0.5 \(\upmu\)g/kg of bread. The same occurred with the AFB2 content, which was significantly higher in the control than in the rest. In this case, on the other hand, the concentration in the control bread was 1.96 \(\upmu\)g/kg of bread; in the rest, the highest was 0.5 \(\upmu\)g/kg in the treatment \(\text{SBC}_{\text{p}}\). However, there were also no significant differences between sourdough breads. Regarding the AFG1 content, no significant differences were observed between the different breads. Finally, the highest AFG2 content occurred in \(\text{SBC}_{\text{p}}\), having a concentration of 3.34 \(\upmu\)g/kg of bread. This presented a significantly higher content than the control bread and the sourdough breads added by _L. plantarum_ 5L1. However, the difference was not significantly different from SBC. In the case of AFG2, all the values were approximately 3.34 \(\upmu\)g/kg in \(\text{SBC}_{\text{p}}\) and 2.33 \(\upmu\)g/kg in \(\text{SB}_{\text{2}}\). These results evidenced a positive effect of the sourdough inoculum in the breads on the reduction of the content of AFB1 and AFB2 with respect to breads made with commercial yeast. However, no significant differences were observed between the control sourdough leaves and those containing a lyophilized LAB inoculum. In the AFG1 content, no significant differences could be found between any of the breads and, in the case of AFG2, the content was, on the contrary, higher in \(\text{SBC}_{\text{p}}\). Figure 5: Fungal population in log CFU/g of bread. **(a)**: _A. flavus_; **(b)**: _P. commune_; **(c)**: _P. verrucosum_. BC: bread control; SBC: sourdough bread control; \(\text{SBC}_{\text{p}}\): sourdough bread control with propionate; \(\text{SB}_{\text{1}}\): sourdough bread with _L. plantarum_ 5L1 inoculum (0.5%); \(\text{SB}_{\text{2}}\): sourdough bread with _L. plantarum_ 5L1 inoculum (5%). Different lower-case letters indicate significant differences between treatments at the same time (\(p\geq 0.05\)). Studies such as [PERSON] et al. [57] showed the antitoxic capacity of _L. reuteri_ when used as a starter culture in sourdough compared to spontaneous sourdough. In this study, however, there were no significant differences in the use of _L. plantarum_ 5L1 as a starter culture to reduce the AF content compared to the spontaneous sourdough. However, a reduction of AFB1 and AFB2 was evidenced in the sourdough breads compared to the control bread. Other studies, such as [PERSON] et al. [58], showed a reduction in AFB1 production when inoculating the corn surface with _L. plantarum_ CECET 749. Thus, the antitoxic potential of this LAB in different food matrices is demonstrated. In our study, the addition of _L.