Potential of Lactic Acid Bacteria to Inhibit Rope Spoilage in Wheat Sourdough Bread

By K. Katina, M. Sauri, H. Alakomi, T. Mattila-Sandholm. 2002

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Lactic acid bacteria in cereal-based products. (2004, background): “Lactic acid reduces pH and increases the proportion of undissociated acetic acid, which is much more fungistatic than lactate (e.g., Rosenquist and Hansen 1998; Gänzle et al. 1998; Katina et al. 2002).”
Plantaricin MG active against Gram-negative bacteria produced by Lactobacillus plantarum KLDS1.0391 isolated from ''Jiaoke", a traditional fermented cream from China (2010, background): “These bacteria were shown inhibition against the growth of rope-forming Bacillus strains (B. subtilis and B. licheniformis) in wheat bread (Katina et al., 2002; Mentes et al., 2007).”
Overview of Sourdough Technology: from Production to Marketing (2018, result): “Katina et al. (2002) verified that Bacillus subtilis and Bacillus licheniformis are inhibited by L. plantarum VTT E-78076 and P. pentosaceus, these results were confirmed in a study by Valerio et al. (2008), in which contamination induced by Bacillus spp. was inhibited by L. plantarum.”