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
Hauptverfasser:	Gerez, Carla Luciana, Torino, Maria Ines, Rollán, Graciela, Font de Valdez, Graciela
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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