Potential of Lactic Acid Bacteria to Inhibit Rope Spoilage in Wheat Sourdough Bread |
| |
Authors: | K KatinaM Sauri H-L AlakomiT Mattila-Sandholm |
| |
Affiliation: | VTT Biotechnology, Tietotie 2, Espoo, 1500, FIN-02044 VTT, Finland |
| |
Abstract: | The ability of selected lactic acid bacteria to inhibit the growth of rope-forming Bacillus strains in laboratory experiments and in wheat bread was investigated. Growth of Bacillus subtilis and Bacillus licheniformis was inhibited by Lactobacillus plantarum VTT E-78076 and Pediococcus pentosaceus VTT E-90390 in an automated turbidometry assay and in test bakings. Rope spoilage of wheat bread was inhibited by adding 20-30 g of sourdough/100 g of wheat dough if the sourdough was fermented with Lactobacillus plantarum VTT E-78076,Pediococcus pentosaceus VTT E-90390 or Lactobacillus brevis (commercial starter culture) and the pH values of sourdoughs were adjusted below 4.0 and the amount of total titratable acidity value was >12. Addition of lactic acid alone in concentrations comparable with those formed in sourdoughs did not prevent rope spoilage. |
| |
Keywords: | rope spoilage sourdough Lactobacilli Bacillus subtilis Bacillus licheniformis antimicrobial activity |
本文献已被 ScienceDirect 等数据库收录! |