Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives. Methods Sourdough fermented with diverse lactobacilli was included at a level of 10% and 30%. The inclusion of sourdough was combined with the addition of α‐acids from hops, 10% buckwheat, white or red sorghum, and/or calcium propionate (CalPro). Results Increasing the sourdough level from 10% to 30% consistently extended the mold‐free shelf‐life. When 30% sourdough was complemented with hops, buckwheat, or sorghum, formulations with 10% buckwheat sourdough and 10% white sorghum sourdough exhibited the greatest resistance to mold. Notably, the buckwheat sourdough recipe extended shelf life beyond that achieved with 0.3% CalPro against Penicillium roqueforti 3969, P. roqueforti 6130, and Aspergillus clavatus FUA5004. The mold‐free shelf‐life of white sorghum sourdough formulations was comparable to commercial bread preserved with vinegar, sorbic acid, and CalPro. Conclusion Sourdough (30%) is effective for achieving a mold‐free shelf‐life of up to 10 days, and when combined with buckwheat or white sorghum, shelf life can be further extended using clean‐label strategies.