A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread
Fungal spoilage is the main cause of economic loss in the baking industry. In this study, we developed a ready-to-use biopreserver (slurry [SL]) for nonsliced packed bread by using selected antifungal lactic acid bacteria (LAB) and low-cost ingredients that are compatible with the food matrix. Four...
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| Veröffentlicht in: | Journal of food protection 2010-04, Vol.73 (4), p.758-762 |
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| creator | GEREZ, C. L TORINO, M. I OBREGOZO, M. D FONT DE VALDEZ, G |
| description | Fungal spoilage is the main cause of economic loss in the baking industry. In this study, we developed a ready-to-use biopreserver (slurry [SL]) for nonsliced packed bread by using selected antifungal lactic acid bacteria (LAB) and low-cost ingredients that are compatible with the food matrix. Four LAB strains (Lactobacillus brevis CRL 772, L. brevis CRL 796, L. plantarum CRL 778, and L. reuteri CRL 1100) tested in bread preservation were able to inhibit Penicillium sp. growth and lengthen shelf life twofold with respect to breads prepared using only Saccharomyces cerevisiae (2 days shelf life). The best biopreservation effect (5 days shelf life) was obtained with 40% antifungal slurry SL778 containing L. plantarum CRL 778; this was as effective as 0.2% calcium propionate (PCa). The antifungal effect of SL778 was related to the synthesis of acetic and phenyllactic acid as well as lactic acid, which was produced at a high concentration (31.2 mmol/kg) and lowered the pH of the dough, favoring the undissociated fraction of the organic acids. The combination of the starter SL778 with 0.4% PCa extended the shelf life of packaged bread to 24 days, 2.6-fold longer than breads prepared with only 0.4% PCa. |
| doi_str_mv | 10.4315/0362-028X-73.4.758 |
| format | Article |
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L ; TORINO, M. I ; OBREGOZO, M. D ; FONT DE VALDEZ, G</creator><creatorcontrib>GEREZ, C. L ; TORINO, M. I ; OBREGOZO, M. D ; FONT DE VALDEZ, G</creatorcontrib><description>Fungal spoilage is the main cause of economic loss in the baking industry. In this study, we developed a ready-to-use biopreserver (slurry [SL]) for nonsliced packed bread by using selected antifungal lactic acid bacteria (LAB) and low-cost ingredients that are compatible with the food matrix. Four LAB strains (Lactobacillus brevis CRL 772, L. brevis CRL 796, L. plantarum CRL 778, and L. reuteri CRL 1100) tested in bread preservation were able to inhibit Penicillium sp. growth and lengthen shelf life twofold with respect to breads prepared using only Saccharomyces cerevisiae (2 days shelf life). The best biopreservation effect (5 days shelf life) was obtained with 40% antifungal slurry SL778 containing L. plantarum CRL 778; this was as effective as 0.2% calcium propionate (PCa). The antifungal effect of SL778 was related to the synthesis of acetic and phenyllactic acid as well as lactic acid, which was produced at a high concentration (31.2 mmol/kg) and lowered the pH of the dough, favoring the undissociated fraction of the organic acids. The combination of the starter SL778 with 0.4% PCa extended the shelf life of packaged bread to 24 days, 2.6-fold longer than breads prepared with only 0.4% PCa.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-73.4.758</identifier><identifier>PMID: 20377968</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association for Food Protection</publisher><subject>Acids ; Antibiosis ; Antifungal Agents - pharmacology ; Bacteria ; Baked goods ; Bakeries ; Baking industry ; Biological and medical sciences ; Bread ; Bread - microbiology ; Cereal and baking product industries ; Consumer Product Safety ; Drinking water ; Fermentation ; Flour ; Food industries ; Food matrix ; Food Microbiology ; Food preservation ; Food Preservation - methods ; Food safety ; Fundamental and applied biological sciences. Psychology ; Fungi ; Humans ; Hydrogen-Ion Concentration ; Lactobacillus - metabolism ; Lactobacillus - physiology ; Lactobacillus plantarum - metabolism ; Lactobacillus plantarum - physiology ; Levilactobacillus brevis - metabolism ; Levilactobacillus brevis - physiology ; Organic acids ; Packaging ; Penicillium - growth & development ; Saccharomyces cerevisiae - growth & development ; Slurries ; Software ; Time Factors ; Yeast</subject><ispartof>Journal of food protection, 2010-04, Vol.73 (4), p.758-762</ispartof><rights>2015 INIST-CNRS</rights><rights>Copyright International Association for Food Protection Apr 2010</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c452t-ee8495b12257b8d44ee9d726b5064fce4c1f35911f9c91c1ff00aef7689d93ba3</citedby><cites>FETCH-LOGICAL-c452t-ee8495b12257b8d44ee9d726b5064fce4c1f35911f9c91c1ff00aef7689d93ba3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/230601053?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,64385,64389,72469</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22642719$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20377968$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>GEREZ, C. L</creatorcontrib><creatorcontrib>TORINO, M. I</creatorcontrib><creatorcontrib>OBREGOZO, M. D</creatorcontrib><creatorcontrib>FONT DE VALDEZ, G</creatorcontrib><title>A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Fungal spoilage is the main cause of economic loss in the baking industry. In this study, we developed a ready-to-use biopreserver (slurry [SL]) for nonsliced packed bread by using selected antifungal lactic acid bacteria (LAB) and low-cost ingredients that are compatible with the food matrix. Four LAB strains (Lactobacillus brevis CRL 772, L. brevis CRL 796, L. plantarum CRL 778, and L. reuteri CRL 1100) tested in bread preservation were able to inhibit Penicillium sp. growth and lengthen shelf life twofold with respect to breads prepared using only Saccharomyces cerevisiae (2 days shelf life). The best biopreservation effect (5 days shelf life) was obtained with 40% antifungal slurry SL778 containing L. plantarum CRL 778; this was as effective as 0.2% calcium propionate (PCa). The antifungal effect of SL778 was related to the synthesis of acetic and phenyllactic acid as well as lactic acid, which was produced at a high concentration (31.2 mmol/kg) and lowered the pH of the dough, favoring the undissociated fraction of the organic acids. The combination of the starter SL778 with 0.4% PCa extended the shelf life of packaged bread to 24 days, 2.6-fold longer than breads prepared with only 0.4% PCa.</description><subject>Acids</subject><subject>Antibiosis</subject><subject>Antifungal Agents - pharmacology</subject><subject>Bacteria</subject><subject>Baked goods</subject><subject>Bakeries</subject><subject>Baking industry</subject><subject>Biological and medical sciences</subject><subject>Bread</subject><subject>Bread - microbiology</subject><subject>Cereal and baking product industries</subject><subject>Consumer Product Safety</subject><subject>Drinking water</subject><subject>Fermentation</subject><subject>Flour</subject><subject>Food industries</subject><subject>Food matrix</subject><subject>Food Microbiology</subject><subject>Food preservation</subject><subject>Food Preservation - methods</subject><subject>Food safety</subject><subject>Fundamental and applied biological sciences. 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L</au><au>TORINO, M. I</au><au>OBREGOZO, M. D</au><au>FONT DE VALDEZ, G</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2010-04-01</date><risdate>2010</risdate><volume>73</volume><issue>4</issue><spage>758</spage><epage>762</epage><pages>758-762</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>Fungal spoilage is the main cause of economic loss in the baking industry. In this study, we developed a ready-to-use biopreserver (slurry [SL]) for nonsliced packed bread by using selected antifungal lactic acid bacteria (LAB) and low-cost ingredients that are compatible with the food matrix. Four LAB strains (Lactobacillus brevis CRL 772, L. brevis CRL 796, L. plantarum CRL 778, and L. reuteri CRL 1100) tested in bread preservation were able to inhibit Penicillium sp. growth and lengthen shelf life twofold with respect to breads prepared using only Saccharomyces cerevisiae (2 days shelf life). The best biopreservation effect (5 days shelf life) was obtained with 40% antifungal slurry SL778 containing L. plantarum CRL 778; this was as effective as 0.2% calcium propionate (PCa). The antifungal effect of SL778 was related to the synthesis of acetic and phenyllactic acid as well as lactic acid, which was produced at a high concentration (31.2 mmol/kg) and lowered the pH of the dough, favoring the undissociated fraction of the organic acids. The combination of the starter SL778 with 0.4% PCa extended the shelf life of packaged bread to 24 days, 2.6-fold longer than breads prepared with only 0.4% PCa.</abstract><cop>Des Moines, IA</cop><pub>International Association for Food Protection</pub><pmid>20377968</pmid><doi>10.4315/0362-028X-73.4.758</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food protection, 2010-04, Vol.73 (4), p.758-762 |
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| subjects | Acids Antibiosis Antifungal Agents - pharmacology Bacteria Baked goods Bakeries Baking industry Biological and medical sciences Bread Bread - microbiology Cereal and baking product industries Consumer Product Safety Drinking water Fermentation Flour Food industries Food matrix Food Microbiology Food preservation Food Preservation - methods Food safety Fundamental and applied biological sciences. Psychology Fungi Humans Hydrogen-Ion Concentration Lactobacillus - metabolism Lactobacillus - physiology Lactobacillus plantarum - metabolism Lactobacillus plantarum - physiology Levilactobacillus brevis - metabolism Levilactobacillus brevis - physiology Organic acids Packaging Penicillium - growth & development Saccharomyces cerevisiae - growth & development Slurries Software Time Factors Yeast |
| title | A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread |
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