Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties
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 displa...
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| Veröffentlicht in: | Food control 2009-02, Vol.20 (2), p.144-148 |
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| creator | Gerez, Carla Luciana Torino, Maria Ines Rollán, Graciela Font de Valdez, Graciela |
| description | 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. |
| doi_str_mv | 10.1016/j.foodcont.2008.03.005 |
| format | Article |
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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.</description><identifier>ISSN: 0956-7135</identifier><identifier>EISSN: 1873-7129</identifier><identifier>DOI: 10.1016/j.foodcont.2008.03.005</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>acetic acid ; antifungal properties ; Antifungals compounds ; Aspergillus ; Bakery ; baking quality ; breads ; dough development ; food biopreservation ; food biopreservatives ; food spoilage ; fungal antagonists ; Fusarium ; Lactic acid bacteria ; Lactobacillus brevis ; Lactobacillus plantarum ; Lactobacillus reuteri ; molds (fungi) ; Penicillium ; phenyllactic acid ; starter cultures</subject><ispartof>Food control, 2009-02, Vol.20 (2), p.144-148</ispartof><rights>2008 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c415t-498808fe41fbd338feef29649bd2a87db2ee4d9a9021aa903c2b0968d1698a7c3</citedby><cites>FETCH-LOGICAL-c415t-498808fe41fbd338feef29649bd2a87db2ee4d9a9021aa903c2b0968d1698a7c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0956713508000716$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids></links><search><creatorcontrib>Gerez, Carla Luciana</creatorcontrib><creatorcontrib>Torino, Maria Ines</creatorcontrib><creatorcontrib>Rollán, Graciela</creatorcontrib><creatorcontrib>Font de Valdez, Graciela</creatorcontrib><title>Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties</title><title>Food control</title><description>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.</description><subject>acetic acid</subject><subject>antifungal properties</subject><subject>Antifungals compounds</subject><subject>Aspergillus</subject><subject>Bakery</subject><subject>baking quality</subject><subject>breads</subject><subject>dough development</subject><subject>food biopreservation</subject><subject>food biopreservatives</subject><subject>food spoilage</subject><subject>fungal antagonists</subject><subject>Fusarium</subject><subject>Lactic acid bacteria</subject><subject>Lactobacillus brevis</subject><subject>Lactobacillus plantarum</subject><subject>Lactobacillus reuteri</subject><subject>molds (fungi)</subject><subject>Penicillium</subject><subject>phenyllactic acid</subject><subject>starter cultures</subject><issn>0956-7135</issn><issn>1873-7129</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFkM1OHDEQhC0UJDbAKxCfctuhbc-PfUuEQkBCSiTgxMHy2O2JV7PjjT2zaN8-hk3OuXTXoapa_RFyxaBiwNrrTeVjdDZOc8UBZAWiAmhOyIrJTqw7xtUHsgLVtEWL5ox8zHkDwDpgsCIvPxPucZpDnGj0tE9oHN3GZXQ072IYzYC0P9Alh2mgo7FzsNTY4GhfNKZg6GuYf1FTGvwyDWakuxR3mOaA-YKcejNmvPy7z8nz7benm7v1w4_v9zdfH9a2Zs28rpWUID3WzPdOiKLQc9XWqnfcyM71HLF2yijgzJQpLO9BtdKxVknTWXFOPh97y-nfC-ZZb0O2OI5mwrhkXajUitddMbZHo00x54Re71LYmnTQDPQbS73R_1i-paQGoQvLEvx0DHoTtRlSyPr5kQMTwJpayHfHl6MDy6P7gElnG3Cy6EJCO2sXw_-O_AGirouW</recordid><startdate>20090201</startdate><enddate>20090201</enddate><creator>Gerez, Carla Luciana</creator><creator>Torino, Maria Ines</creator><creator>Rollán, Graciela</creator><creator>Font de Valdez, Graciela</creator><general>Elsevier Ltd</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>20090201</creationdate><title>Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties</title><author>Gerez, Carla Luciana ; Torino, Maria Ines ; Rollán, Graciela ; Font de Valdez, Graciela</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c415t-498808fe41fbd338feef29649bd2a87db2ee4d9a9021aa903c2b0968d1698a7c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>acetic acid</topic><topic>antifungal properties</topic><topic>Antifungals compounds</topic><topic>Aspergillus</topic><topic>Bakery</topic><topic>baking quality</topic><topic>breads</topic><topic>dough development</topic><topic>food biopreservation</topic><topic>food biopreservatives</topic><topic>food spoilage</topic><topic>fungal antagonists</topic><topic>Fusarium</topic><topic>Lactic acid bacteria</topic><topic>Lactobacillus brevis</topic><topic>Lactobacillus plantarum</topic><topic>Lactobacillus reuteri</topic><topic>molds (fungi)</topic><topic>Penicillium</topic><topic>phenyllactic acid</topic><topic>starter cultures</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gerez, Carla Luciana</creatorcontrib><creatorcontrib>Torino, Maria Ines</creatorcontrib><creatorcontrib>Rollán, Graciela</creatorcontrib><creatorcontrib>Font de Valdez, Graciela</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food control</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gerez, Carla Luciana</au><au>Torino, Maria Ines</au><au>Rollán, Graciela</au><au>Font de Valdez, Graciela</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties</atitle><jtitle>Food control</jtitle><date>2009-02-01</date><risdate>2009</risdate><volume>20</volume><issue>2</issue><spage>144</spage><epage>148</epage><pages>144-148</pages><issn>0956-7135</issn><eissn>1873-7129</eissn><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.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodcont.2008.03.005</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
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| ispartof | Food control, 2009-02, Vol.20 (2), p.144-148 |
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| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | acetic acid antifungal properties Antifungals compounds Aspergillus Bakery baking quality breads dough development food biopreservation food biopreservatives food spoilage fungal antagonists Fusarium Lactic acid bacteria Lactobacillus brevis Lactobacillus plantarum Lactobacillus reuteri molds (fungi) Penicillium phenyllactic acid starter cultures |
| title | Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties |
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