Antifungal starter culture for packed bread: influence of two storage conditions.

GEREZ C.L.; FORNAGUERA M.J; GEREZ C.L., OBREGOZO M.D., TORINO M.I. AND FONT DE VALDEZ G.; TORINO M.I.; FONT DE VALDEZ G.,

REVISTA ARGENTINA DE MICROBIOLOGíA

ASOCIACION ARGENTINA MICROBIOLOGIA

Lugar: Buenos Aires; Año: 2015 vol. 47 p. 118 - 124

0325-7541

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.