Reference Number: 46
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.
SIGNIFICANCE OF THIS STUDY
Fungal spoilage is the main cause of food spoilage resulting in substantial economic losses in packaged bakery products and cause of health problems. Sourdough bread has a much longer shelf life compared to supermarket breads even though they’re normally laden with preservatives to extend their shelf lives. The current paper highlights the importance. In the current study, 95 LAB strains (isolated from different sources) were screened for antifungal activity against A. niger, Penicillium species and F. graminearum which are the most common contaminants in bread. From the total (95 strains) homo and hetero fermentative LAB tested, the majority of them (63 strains) were able to show anti-fungal properties. The anti-fungal properties of LAB strains can have positive effects on the shelf life of sourdough bread and therefore sourdough breads can keep for much longer than yeasted breads.