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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/52538
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/52538
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
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 Técnicas2025-10-15T14:43:56Zoai: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:34982025-10-15 14:43:56.632CONICET 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_ 1846082947716743168
score 13.22299

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