Artículos de revistas
Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties.
Fecha
2009-02Registro en:
Gerez, Carla Luciana; Torino, Maria Ines; Rollan, Graciela Celestina; Font, Graciela Maria; Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties.; Elsevier; Food Control; 20; 2; 2-2009; 144-148
0956-7135
CONICET Digital
CONICET
Autor
Gerez, Carla Luciana
Torino, Maria Ines
Rollan, Graciela Celestina
Font, Graciela Maria
Resumen
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 displayed antifungal activity. The major antifungal compounds were acetic and phenyllactic acids. The fermentation quotient (FQ = 2.0) and the leaven volume (80 cm3) of doughs with LB and yeasts were higher than doughs without LB. The inclusion of antifungal LAB strains in the starter culture allowed a reduction in the concentration of calcium propionate by 50% while still attaining a shelf life similar to that of traditional bread containing 0.4% CP.