Antifungal starter culture for packed bread: influence of two storage conditions.

نویسندگان

  • Carla L Gerez
  • María J Fornaguera
  • Mariano D Obregozo
  • Graciela Font de Valdez
  • María I Torino
چکیده

In this study, we analyzed the conservation of a semi-liquid bio-preserver (SL778) developed with Lactobacillus plantarum CRL 778, a lactic acid bacterium (LAB) having antifungal activity. The characteristics of the SL778 starter remained stable during a 14-day storage at 4°C. At -20°C, cell viability and organic acid concentration showed a significant (p<0.05) decrease after 7 days. These differences observed between the storage temperatures tested were reflected in the acidification activity of SL778 during dough fermentation. However, SL778 maintained its antifungal efficacy up to a 14-day storage at both temperatures. Sensory attributes (acidic and spicy tastes and acidic smell) of breads manufactured with starter SL778 (stored at 4 or -20°C) were evaluated. No undesirable difference was detected with respect to bread control without SL778 and bread manufactured with SL778 (stored at 4 or -20°C). In conclusion, the SL778 semi-liquid bio-preserver can be stored at 4 or -20°C without modifying its antifungal activity during 14 days.

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عنوان ژورنال:
  • Revista Argentina de microbiologia

دوره 47 2  شماره 

صفحات  -

تاریخ انتشار 2015