The ability of four Lactobacillus strains - Lactobacillus brevis LBRZ7 (isolated from fermented cabbage), Lactobacillus plantarum LBRZ12 (isolated from fermented cabbage), Lactobacillus fermentum LBRH9 (of human origin) and Lactobacillus casei ssp. rhamnosus LBRC11 (isolated from home-made cheese) - to grow in flour/water environment and to accumulate high concentrations of viable cells was exa...

introduction: low quality and short shelf-life are the most important reasons for bread waste. statistics show that each iranian person consumes about 150 kg bread annually, but the low quality of bread and public discontent, would resultin 30 percent waste of traditional breads. previously barley malt was used as an additive to improve the quality and shelf life of bread (including barbari bre...

The lactic fermentation of cereals improves the food quality through the development of flavor, enhancement of the nutritional value and shelf life, and by removing toxic or antinutritional factors of food products. Lactic acid bacteria (LAB) strains are able to improve the shelf life of several food products. The efficiency of the LAB cultures determined in in vitro assays was confirmed in bre...

The nutritional, economic, and social value of bread as a staple food commodity leads to the interest in optimizing its production extending shelf life through enhancement flavor, textural nutritional properties delaying staling microbial spoilage. However, freshness, quality are still major concerns areas development for bread-making industry. Sourdough technology tool enhancing pan bread, dis...

Shelf life (nematode survival) of Steinernema carpocapsae (strain All) nematodes at 21 C in "Pesta" granules, made by a pasta-like process, was increased from 8 to 26 weeks by incorporating low concentrations of formaldehyde. Pesta samples containing an average of 427,000 nematodes/g were prepared with wheat flour (semolina or bread flour), kaolin, bentonite, peat moss, nematode slurry, and for...

The goal of this work was to investigate the use selected starter cultures obtain a spelt-based sourdough bread with improved technological, sensory and shelf-life characteristics. Two consortia were set up, containing yeast strain (either commercial Saccharomyces cerevisiae or maltose-negative Kazachstania unispora strain) two strains Lactic Acid Bacteria (LAB), belonging Weissella cibaria Ped...

in the recent years, considerable attention has been allocated in the area of using natural preservatives in foods, especially vegetable oils.  starch foams prepared from high amylose starch are useful for encapsulation of substances such as chemicals, liquids or solids, including flavor compounds, pharmaceuticals and essential oils. the foams have the ability to trap the active material and su...