CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
Antifungal starter culture for packed bread: influence of two storage conditions
GEREZ, C; FORNAGUERA M.J.; OBREGOZO M; FONT DE VALDÉZ G.; TORINO M.I,
REVISTA ARGENTINA DE MICROBIOLOGÃA
ASOCIACION ARGENTINA MICROBIOLOGIA
Lugar: Buenos Aires; Año: 2015
Abstract In this study, we analyzed the conservation of a semi-liquid bio-preserver (SL778)developed with Lactobacillus plantarum CRL 778, a lactic acid bacterium (LAB) having antifungal activity. The characteristics of the SL778 starter remained stable during a 14-day storage at 4 ◦C. At −20 ◦C, cell viability and organic acid concentration showed a significant (p < 0.05)decrease after 7 days. These differences observed between the storage temperatures tested were reflected in the acidification activity of SL778 during dough fermentation. However, SL778 maintained its antifungal efficacy up to a 14-day storage at both temperatures. Sensory attributes (acidic and spicy tastes and acidic smell) of breads manufactured with starter SL778 (stored at 4 or −20 ◦C) were evaluated. No undesirable difference was detected with respect to bread control without SL778 and bread manufactured with SL778 (stored at 4 or −20 ◦C). In conclusion, the SL778 semi-liquid bio-preserver can be stored at 4 or −20 ◦C without modifying its antifungal activity during 14 days.