Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties

CARLA LUCIANA GEREZ; MARIA INES TORINO; GRACIELA ROLLÁN; GRACIELA FONT DE VALDEZ

FOOD CONTROL

Elsevier Science Ltd.

Año: 2009 vol. 20 p. 144 - 148

0956-7135

The ability of lactic acid bacteria (LAB) to inhibit Aspergillus, Fusarium, and Penicillium, the mainAspergillus, Fusarium, and Penicillium, the main 15 contaminants in bread, was evaluated. Only four strains (L. plantarum CRL 778, L. reuteri CRLcontaminants in bread, was evaluated. Only four strains (L. plantarum CRL 778, L. reuteri CRL 16 1100, and L. brevis CRL 772 and CRL 796) from 95 strains tested displayed antifungal activity. The1100, and L. brevis CRL 772 and CRL 796) from 95 strains tested displayed antifungal activity. The 17 major antifungal compounds were acetic and phenyllactic acids. The fermentation quotient (FQ =major antifungal compounds were acetic and phenyllactic acids. The fermentation quotient (FQ = 18 2.0) and the leaven volume (80 cm3) of doughs with LB and yeasts were higher than doughs2.0) and the leaven volume (80 cm3) of doughs with LB and yeasts were higher than doughs 19 without LB. The inclusion of antifungal LAB strains in the starter culture allowed a reduction in thewithout LB. The inclusion of antifungal LAB strains in the starter culture allowed a reduction in the 20 concentration of calcium propionate by 50% while still attaining a shelf life similar to that ofconcentration of calcium propionate by 50% while still attaining a shelf life similar to that of 21 traditional bread containing 0.4% CP.traditional bread containing 0.4% CP.