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

作者：Gerez Carla L; Fornaguera Maria J; Obregozo Mariano D; Font de Valdez Graciela; Torino Maria I^*

来源：Revista Argentina de Microbiologia, 2015, 47(2): 118-124.

DOI：10.1016/j.ram.2015.02.002

• Lactic acid bacteria
• Bread
• Antifungal starter

In this study, we analyzed the conservation of a semi-liquid bio-preserver (SL778) developed with Lactobacillus plantarum CRL 778, a tactic acid bacterium (LAB) having antifungal activity. The characteristics of the SL778 starter remained stable during a 14-day storage at 4 degrees C. At -20 degrees 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 degrees 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 degrees C). In conclusion, the SL778 semi-liquid bio-preserver can be stored at 4 or -20 degrees C without modifying its antifungal activity during 14 days.

• 出版日期2015-6