A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread

Autores
Gerez, Carla Luciana; Torino, Maria Ines; Obregozo, Mariano; Font, Graciela Maria
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fungal spoilage is the main cause of economic loss in the baking industry. In this study, we developed a ready-to-use biopreserver (slurry [SL]) for nonsliced packed bread by using selected antifungal lactic acid bacteria (LAB) and low-cost ingredients that are compatible with the food matrix. Four LAB strains (Lactobacillus brevis CRL 772, L. brevis CRL 796, L. plantarum CRL 778, and L. reuteri CRL 1100) tested in bread preservation were able to inhibit Pénicillium sp. growth and lengthen shelf life twofold with respect to breads prepared using only Saccharomyces cerevisiae (2 days shelf life). The best biopreservation effect (5 days shelf life) was obtained with 40% antifungal slurry SL778 containing L. plantarum CRL 778; this was as effective as 0.2% calcium propionate (PCa). The antifungal effect of SL778 was related to the synthesis of acetic and phenyllactic acid as well as lactic acid, which was produced at a high concentration (31.2 mmol/kg) and lowered the pH of the dough, favoring the undissociated fraction of the organic acids. The combination of the starter SL778 with 0.4% PCa extended the shelf life of packaged bread to 24 days, 2.6-fold longer than breads prepared with only 0.4% PCa.
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: Obregozo, Mariano. 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. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Materia
BIOPRESERVER
ANTIFUNGAL
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:11336/276824
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/276824
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged BreadGerez, Carla LucianaTorino, Maria InesObregozo, MarianoFont, Graciela MariaBIOPRESERVERANTIFUNGALLACTIC ACID BACTERIAhttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4Fungal spoilage is the main cause of economic loss in the baking industry. In this study, we developed a ready-to-use biopreserver (slurry [SL]) for nonsliced packed bread by using selected antifungal lactic acid bacteria (LAB) and low-cost ingredients that are compatible with the food matrix. Four LAB strains (Lactobacillus brevis CRL 772, L. brevis CRL 796, L. plantarum CRL 778, and L. reuteri CRL 1100) tested in bread preservation were able to inhibit Pénicillium sp. growth and lengthen shelf life twofold with respect to breads prepared using only Saccharomyces cerevisiae (2 days shelf life). The best biopreservation effect (5 days shelf life) was obtained with 40% antifungal slurry SL778 containing L. plantarum CRL 778; this was as effective as 0.2% calcium propionate (PCa). The antifungal effect of SL778 was related to the synthesis of acetic and phenyllactic acid as well as lactic acid, which was produced at a high concentration (31.2 mmol/kg) and lowered the pH of the dough, favoring the undissociated fraction of the organic acids. The combination of the starter SL778 with 0.4% PCa extended the shelf life of packaged bread to 24 days, 2.6-fold longer than breads prepared with only 0.4% PCa.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: Obregozo, Mariano. 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; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaInternational Association for Food Protection2010-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/276824Gerez, Carla Luciana; Torino, Maria Ines; Obregozo, Mariano; Font, Graciela Maria; A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread; International Association for Food Protection; Journal of Food Protection; 73; 4; 1-2010; 758-7620362-028XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0362028X22129376info:eu-repo/semantics/altIdentifier/doi/10.4315/0362-028X-73.4.758info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-12-23T13:36:54Zoai:ri.conicet.gov.ar:11336/276824instacron: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:34982025-12-23 13:36:54.481CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread
title A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread
spellingShingle A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread
Gerez, Carla Luciana
BIOPRESERVER
ANTIFUNGAL
LACTIC ACID BACTERIA
title_short A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread
title_full A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread
title_fullStr A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread
title_full_unstemmed A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread
title_sort A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread
dc.creator.none.fl_str_mv Gerez, Carla Luciana
Torino, Maria Ines
Obregozo, Mariano
Font, Graciela Maria
author Gerez, Carla Luciana
author_facet Gerez, Carla Luciana
Torino, Maria Ines
Obregozo, Mariano
Font, Graciela Maria
author_role author
author2 Torino, Maria Ines
Obregozo, Mariano
Font, Graciela Maria
author2_role author
author
author
dc.subject.none.fl_str_mv BIOPRESERVER
ANTIFUNGAL
LACTIC ACID BACTERIA
topic BIOPRESERVER
ANTIFUNGAL
LACTIC ACID BACTERIA
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Fungal spoilage is the main cause of economic loss in the baking industry. In this study, we developed a ready-to-use biopreserver (slurry [SL]) for nonsliced packed bread by using selected antifungal lactic acid bacteria (LAB) and low-cost ingredients that are compatible with the food matrix. Four LAB strains (Lactobacillus brevis CRL 772, L. brevis CRL 796, L. plantarum CRL 778, and L. reuteri CRL 1100) tested in bread preservation were able to inhibit Pénicillium sp. growth and lengthen shelf life twofold with respect to breads prepared using only Saccharomyces cerevisiae (2 days shelf life). The best biopreservation effect (5 days shelf life) was obtained with 40% antifungal slurry SL778 containing L. plantarum CRL 778; this was as effective as 0.2% calcium propionate (PCa). The antifungal effect of SL778 was related to the synthesis of acetic and phenyllactic acid as well as lactic acid, which was produced at a high concentration (31.2 mmol/kg) and lowered the pH of the dough, favoring the undissociated fraction of the organic acids. The combination of the starter SL778 with 0.4% PCa extended the shelf life of packaged bread to 24 days, 2.6-fold longer than breads prepared with only 0.4% PCa.
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: Obregozo, Mariano. 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. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
description Fungal spoilage is the main cause of economic loss in the baking industry. In this study, we developed a ready-to-use biopreserver (slurry [SL]) for nonsliced packed bread by using selected antifungal lactic acid bacteria (LAB) and low-cost ingredients that are compatible with the food matrix. Four LAB strains (Lactobacillus brevis CRL 772, L. brevis CRL 796, L. plantarum CRL 778, and L. reuteri CRL 1100) tested in bread preservation were able to inhibit Pénicillium sp. growth and lengthen shelf life twofold with respect to breads prepared using only Saccharomyces cerevisiae (2 days shelf life). The best biopreservation effect (5 days shelf life) was obtained with 40% antifungal slurry SL778 containing L. plantarum CRL 778; this was as effective as 0.2% calcium propionate (PCa). The antifungal effect of SL778 was related to the synthesis of acetic and phenyllactic acid as well as lactic acid, which was produced at a high concentration (31.2 mmol/kg) and lowered the pH of the dough, favoring the undissociated fraction of the organic acids. The combination of the starter SL778 with 0.4% PCa extended the shelf life of packaged bread to 24 days, 2.6-fold longer than breads prepared with only 0.4% PCa.
publishDate 2010
dc.date.none.fl_str_mv 2010-01
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/11336/276824
Gerez, Carla Luciana; Torino, Maria Ines; Obregozo, Mariano; Font, Graciela Maria; A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread; International Association for Food Protection; Journal of Food Protection; 73; 4; 1-2010; 758-762
0362-028X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/276824
identifier_str_mv Gerez, Carla Luciana; Torino, Maria Ines; Obregozo, Mariano; Font, Graciela Maria; A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread; International Association for Food Protection; Journal of Food Protection; 73; 4; 1-2010; 758-762
0362-028X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0362028X22129376
info:eu-repo/semantics/altIdentifier/doi/10.4315/0362-028X-73.4.758
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
dc.publisher.none.fl_str_mv International Association for Food Protection
publisher.none.fl_str_mv International Association for Food Protection
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
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score 12.952241

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