ANTIFUNGAL STARTER CULTURE FOR PACKED BREAD: INFLUENCE OF TWO STORAGE CONDITIONS

CARLA L. GEREZ; MARÍA J. FORNAGUERA; MARIANO D. OBREGOZO; GRACIELA FONT DE VALDEZ; MARÍA I. TORINO

ELSEVIER SCIENCE B. V.

Elsevier

Año: 2015 vol. 47 p. 118 - 124

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 antifungalactivity. The characteristics of the SL778 starter remained stable during a 14-day storageat 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 testedwere 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. Sensoryattributes (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 respectto bread control without SL778 and bread manufactured with SL778 (stored at 4 or −20 ◦C). Inconclusion, the SL778 semi-liquid bio-preserver can be stored at 4 or −20 ◦C without modifyingits antifungal activity during 14 days.