Reference Number: 180
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.