Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties
By C. L. Gerez, M. Torino, G. Rollán, G. Font de Valdez. 2009
349 citations recorded by the source corpus.
Abstract The ability of lactic acid bacteria (LAB) to inhibit Aspergillus , Fusarium , and Penicillium , the main contaminants in bread, was evaluated. Only four strains ( Lactobacillus plantarum CRL 778, Lactobacillus reuteri CRL 1100, and Lactobacillus brevis CRL 772 and CRL 796) from 95 strains tested displayed antifungal activity. The major antifungal compounds were acetic and phenyllactic acids. The fermentation quotient (FQ = 2.0) and the leaven volume (80 cm 3 ) of doughs with LB and yeasts were higher than doughs without LB. The inclusion of antifungal LAB strains in the starter culture allowed a reduction in the concentration of calcium propionate by 50% while still attaining a shelf life similar to that of traditional bread containing 0.4% CP.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/01dc5198388e177539cd0f02ee2f88e104ecca40
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In Nutrition and Dietetics
Citations in the corpus
- Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review (2010, positive): “…A. nidulans, A. fumigatus Sjögren et al. (2003) Lb. plantarum A. flavus, F. gramminearum Sathe et al. (2007) Lb. reuteri 1100 F. gramminearum Gerez et al. (2009) Lb. rhamnosus Penicillium spp., Aspergillus spp., Fusarium spp. Stiles et al. (2002) Lb. sanfrancisencis CB1 Fusarium spp.,…”
- Lactobacillus Plantarum: Characterization of the Species and Application in Food Production (2010, background): “( 192 ) Authors also reported that sourdough LAB strains are able to inhibit mould growth in bakery products.”