Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

180 - ‘Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1’. Appl Microbiol Biotechnol. 50, 253-256

Reference Number: 180

Year: 1998

Authors: A. Corsettiá, M. Gobbettiá, J. Rossiá, P. Damiani

Link: Link to original paper

Lactic Acid Bacteria: Heterofermentative | Homofermentative

Summary

Sourdough lactic acid bacteria, cultivated in wheat ?our hydrolysate, produced antimould compounds. The antimould activity varied greatly among the strains and was mainly detected within obligately heterofermentative Lactobacillus spp. Among these, Lb. sanfrancisco CB1 had the largest spectrum. It inhibited moulds related to bread spoilage such as Fusarium, Penicillium, Aspergillus and Monilia. A mixture of acetic, caproic, formic, propionic, butyric and n-valeric acids, acting in a synergistic way, was responsible for the antimould activity. Caproic acid played a key role in inhibiting mould growth.

SIGNIFICANCE OF THIS STUDY

Mould is a significant cause of spoilage in bread, shortening shelf life and contributing to wastage. Sourdough fermentation has been shown to extend shelf life through the antifungal properties of organic acids produced by the lactic acid bacteria.

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