Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties.
- Autores
- Gerez, Carla Luciana; Torino, Maria Ines; Rollan, Graciela Celestina; Font, Graciela Maria
- Año de publicación
- 2009
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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.
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Rollan, Graciela Celestina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina - Materia
-
Antifungals Compounds
Bakery
Lactic Acid Bacteria - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/52538
Ver los metadatos del registro completo
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spelling |
Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties.Gerez, Carla LucianaTorino, Maria InesRollan, Graciela CelestinaFont, Graciela MariaAntifungals CompoundsBakeryLactic Acid Bacteriahttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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.Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Rollan, Graciela Celestina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaElsevier2009-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/52538Gerez, 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; 144-1480956-7135CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2008.03.005info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0956713508000716info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:49:55Zoai:ri.conicet.gov.ar:11336/52538instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:49:55.489CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. |
title |
Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. |
spellingShingle |
Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Gerez, Carla Luciana Antifungals Compounds Bakery Lactic Acid Bacteria |
title_short |
Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. |
title_full |
Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. |
title_fullStr |
Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. |
title_full_unstemmed |
Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. |
title_sort |
Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. |
dc.creator.none.fl_str_mv |
Gerez, Carla Luciana Torino, Maria Ines Rollan, Graciela Celestina Font, Graciela Maria |
author |
Gerez, Carla Luciana |
author_facet |
Gerez, Carla Luciana Torino, Maria Ines Rollan, Graciela Celestina Font, Graciela Maria |
author_role |
author |
author2 |
Torino, Maria Ines Rollan, Graciela Celestina Font, Graciela Maria |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
Antifungals Compounds Bakery Lactic Acid Bacteria |
topic |
Antifungals Compounds Bakery Lactic Acid Bacteria |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
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. Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Rollan, Graciela Celestina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina |
description |
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. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-02 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/52538 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 |
url |
http://hdl.handle.net/11336/52538 |
identifier_str_mv |
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 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2008.03.005 info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0956713508000716 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
_version_ |
1844613541894553600 |
score |
13.070432 |