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Preventing of bread mould spoilage and reducing the use of calcium propionate in bread by using antifungal lactic acid bacteria

Yıl 2022, Cilt 3, Sayı 1, 11 - 17, 23.06.2022
https://doi.org/10.55147/efse.1117033

Öz

In this study; 8 lactic acid bacteria with antifungal activity and suitable for sourdough production were used in sourdough bread production to determine the effect of bread on prolonging shelf life and to compare with calcium propionate used as a chemical preservative in the food industry/bakery. For this, Weissella cibaria 908, Leuconostoc pseudomesenteroides 2619, Fructilactobacillus sanfranciscensis 2709, Levilactobacillus brevis 2216Y, and L. plantarum subsp. plantarum Y201 isolates were chosen for bread production by paying attention to changes in total acidity and pH values, blistering volumes, organic acid production profiles in bread dough. Total 9 different types of bread were produced. Among them at the end of the study, it was observed that the shelf life of bread containing selected antifungal lactic acid bacteria mixed culture (1:1:1:1:1) and 0.15% calcium propionate was prolonged compared to commercially available breads where 0.3% calcium propionate is allowed. Thus, the use of calcium propionate can be reduced by half. It was observed that there was no significant difference (p>0.05) between the commercially sold and the produced sourdough bread in terms of general admissibility and it was concluded that it can be used in sourdough bread production.

Kaynakça

  • Arsoy, E. S., Gul, L. B., & Con, A. H. (2022). Characterization and Selection of Potential Antifungal Lactic Acid Bacteria Isolated From Turkish Spontaneous Sourdough. Curr Microbiol, 79(5), 148. doi:10.1007/s00284-022-02839-z
  • Chen, H., Ju, H., Wang, Y., Du, G., Yan, X., Cui, Y., . . . Yue, T. (2021). Antifungal activity and mode of action of lactic acid bacteria isolated from kefir against Penicillium expansum. Food Control, 130, 108274. doi:10.1016/j.foodcont.2021.108274
  • Dal Bello, F., Clarke, C. I., Ryan, L. A. M., Ulmer, H., Schober, T. J., Ström, K., . . . Arendt, E. K. (2007). Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. Journal of Cereal Science, 45(3), 309-318. doi:10.1016/j.jcs.2006.09.004
  • Devlieghere, F., Vermeiren, L., & Debevere, J. (2004). New preservation technologies: Possibilities and limitations. International Dairy Journal, 14(4), 273-285. doi:10.1016/j.idairyj.2003.07.002
  • Gerez, C. L., Torino, M. I., Obregozo, M. D., & De Valdez, G. F. (2010). A ready-to-use antifungal starter culture improves the shelf life of packaged bread. Journal of Food Protection, 73(4), 758-762.
  • Gerez, C. L., Torino, M. I., Rollán, G., & Font de Valdez, G. (2009). Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control, 20(2), 144-148. doi:10.1016/j.foodcont.2008.03.005
  • Greene, J. L., & Bovell‐Benjamin, A. C. (2004). Macroscopic and sensory evaluation of bread supplemented with sweet‐potato flour. Journal of Food Science, 69(4), 69(4), SNQ167-SNQ173.
  • Hammes, W. P., & Ganzle, M. G. (1998). Sourdough breads and related products. Editors: Woods, B. J. B. Microbiology of fermented foods (Second Edition) Blackie Academic/Professional, 199–216, London.
  • Koca, A. F., & Anil, M. (2007). Effect of flaxseed and wheat flour blends on dough rheology and bread quality. Journal of the Science of Food and Agriculture, 87(6), 1172-1175. doi:10.1002/jsfa.2739
  • Lavermicocca, P., Valerio, F., & Visconti, A. (2003). Antifungal activity of phenyllactic acid against molds isolated from bakery products. Appl Environ Microbiol, 69(1), 634-640. doi:10.1128/AEM.69.1.634-640.2003
  • Lefebvre, D., Gabriel, V., Vayssier, Y., & Fontagné-Faucher, C. (2002). Simultaneous HPLC Determination of Sugars, Organic Acids and Ethanol in Sourdough Process. LWT - Food Science and Technology, 35(5), 407-414. doi:10.1006/fstl.2001.0859
  • Legan, J. D. (1993). Mould spoilage of bread: the problem and some solutions. International Biodeterioration & Biodegradation, 32(1-3), 33-53.
  • Mohsen, S. M., Aly, M. H., Attia, A. A., & Osman, D. B. (2016). Effect of sourdough on shelf life, freshness and sensory characteristics of Egyptian balady bread. Journal of Applied & Environmental Microbiology, 4(2), 39-45. doi:10.12691/jaem-4-2-3
  • Nodem Sohanang, F. S., Coton, M., Debaets, S., Coton, E., Ngoune Tatsadjieu, L., & Mohammadou, B. A. (2021). Bacterial diversity of traditional fermented milks from Cameroon and safety and antifungal activity assessment for selected lactic acid bacteria. Lwt, 138. doi:10.1016/j.lwt.2020.110635
  • Plessas, S., Alexopoulos, A., Mantzourani, I., Koutinas, A., Voidarou, C., Stavropoulou, E., & Bezirtzoglou, E. (2011). Application of novel starter cultures for sourdough bread production. Anaerobe, 17(6), 486-489. doi:10.1016/j.anaerobe.2011.03.022
  • Rizzello, C. G., Cassone, A., Coda, R., & Gobbetti, M. (2011). Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making. Food Chem, 127(3), 952-959. doi:10.1016/j.foodchem.2011.01.063
  • Robert, H., Gabriel, V., Lefebvre, D., Rabier, P., Vayssier, Y., & Fontagné-Faucher, C. (2006). Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process. LWT - Food Science and Technology, 39(3), 256-265. doi:10.1016/j.lwt.2005.01.013
  • Russo, P., Arena, M. P., Fiocco, D., Capozzi, V., Drider, D., & Spano, G. (2017). Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products. Int J Food Microbiol, 247, 48-54. doi:10.1016/j.ijfoodmicro.2016.04.027
  • Ryan, L. A., Dal Bello, F., & Arendt, E. K. (2008). The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread. Int J Food Microbiol, 125(3), 274-278. doi:10.1016/j.ijfoodmicro.2008.04.013
  • Yurttas, M. (2018). Isolation, identification and determination industrial features of degrading gluten and phytate lactic acid bacterias from Trabzon sourdough. Doctoral Dissertation, University of Ondokuz Mayıs.

Yıl 2022, Cilt 3, Sayı 1, 11 - 17, 23.06.2022
https://doi.org/10.55147/efse.1117033

Öz

Kaynakça

  • Arsoy, E. S., Gul, L. B., & Con, A. H. (2022). Characterization and Selection of Potential Antifungal Lactic Acid Bacteria Isolated From Turkish Spontaneous Sourdough. Curr Microbiol, 79(5), 148. doi:10.1007/s00284-022-02839-z
  • Chen, H., Ju, H., Wang, Y., Du, G., Yan, X., Cui, Y., . . . Yue, T. (2021). Antifungal activity and mode of action of lactic acid bacteria isolated from kefir against Penicillium expansum. Food Control, 130, 108274. doi:10.1016/j.foodcont.2021.108274
  • Dal Bello, F., Clarke, C. I., Ryan, L. A. M., Ulmer, H., Schober, T. J., Ström, K., . . . Arendt, E. K. (2007). Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. Journal of Cereal Science, 45(3), 309-318. doi:10.1016/j.jcs.2006.09.004
  • Devlieghere, F., Vermeiren, L., & Debevere, J. (2004). New preservation technologies: Possibilities and limitations. International Dairy Journal, 14(4), 273-285. doi:10.1016/j.idairyj.2003.07.002
  • Gerez, C. L., Torino, M. I., Obregozo, M. D., & De Valdez, G. F. (2010). A ready-to-use antifungal starter culture improves the shelf life of packaged bread. Journal of Food Protection, 73(4), 758-762.
  • Gerez, C. L., Torino, M. I., Rollán, G., & Font de Valdez, G. (2009). Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control, 20(2), 144-148. doi:10.1016/j.foodcont.2008.03.005
  • Greene, J. L., & Bovell‐Benjamin, A. C. (2004). Macroscopic and sensory evaluation of bread supplemented with sweet‐potato flour. Journal of Food Science, 69(4), 69(4), SNQ167-SNQ173.
  • Hammes, W. P., & Ganzle, M. G. (1998). Sourdough breads and related products. Editors: Woods, B. J. B. Microbiology of fermented foods (Second Edition) Blackie Academic/Professional, 199–216, London.
  • Koca, A. F., & Anil, M. (2007). Effect of flaxseed and wheat flour blends on dough rheology and bread quality. Journal of the Science of Food and Agriculture, 87(6), 1172-1175. doi:10.1002/jsfa.2739
  • Lavermicocca, P., Valerio, F., & Visconti, A. (2003). Antifungal activity of phenyllactic acid against molds isolated from bakery products. Appl Environ Microbiol, 69(1), 634-640. doi:10.1128/AEM.69.1.634-640.2003
  • Lefebvre, D., Gabriel, V., Vayssier, Y., & Fontagné-Faucher, C. (2002). Simultaneous HPLC Determination of Sugars, Organic Acids and Ethanol in Sourdough Process. LWT - Food Science and Technology, 35(5), 407-414. doi:10.1006/fstl.2001.0859
  • Legan, J. D. (1993). Mould spoilage of bread: the problem and some solutions. International Biodeterioration & Biodegradation, 32(1-3), 33-53.
  • Mohsen, S. M., Aly, M. H., Attia, A. A., & Osman, D. B. (2016). Effect of sourdough on shelf life, freshness and sensory characteristics of Egyptian balady bread. Journal of Applied & Environmental Microbiology, 4(2), 39-45. doi:10.12691/jaem-4-2-3
  • Nodem Sohanang, F. S., Coton, M., Debaets, S., Coton, E., Ngoune Tatsadjieu, L., & Mohammadou, B. A. (2021). Bacterial diversity of traditional fermented milks from Cameroon and safety and antifungal activity assessment for selected lactic acid bacteria. Lwt, 138. doi:10.1016/j.lwt.2020.110635
  • Plessas, S., Alexopoulos, A., Mantzourani, I., Koutinas, A., Voidarou, C., Stavropoulou, E., & Bezirtzoglou, E. (2011). Application of novel starter cultures for sourdough bread production. Anaerobe, 17(6), 486-489. doi:10.1016/j.anaerobe.2011.03.022
  • Rizzello, C. G., Cassone, A., Coda, R., & Gobbetti, M. (2011). Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making. Food Chem, 127(3), 952-959. doi:10.1016/j.foodchem.2011.01.063
  • Robert, H., Gabriel, V., Lefebvre, D., Rabier, P., Vayssier, Y., & Fontagné-Faucher, C. (2006). Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process. LWT - Food Science and Technology, 39(3), 256-265. doi:10.1016/j.lwt.2005.01.013
  • Russo, P., Arena, M. P., Fiocco, D., Capozzi, V., Drider, D., & Spano, G. (2017). Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products. Int J Food Microbiol, 247, 48-54. doi:10.1016/j.ijfoodmicro.2016.04.027
  • Ryan, L. A., Dal Bello, F., & Arendt, E. K. (2008). The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread. Int J Food Microbiol, 125(3), 274-278. doi:10.1016/j.ijfoodmicro.2008.04.013
  • Yurttas, M. (2018). Isolation, identification and determination industrial features of degrading gluten and phytate lactic acid bacterias from Trabzon sourdough. Doctoral Dissertation, University of Ondokuz Mayıs.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimi ve Teknolojisi
Bölüm Research Articles
Yazarlar

Esra SARAÇ> (Sorumlu Yazar)
ONDOKUZ MAYIS UNIVERSITY, INSTITUTE OF SCIENCE
0000-0001-9977-1929
Türkiye


Ahmet ÇON>
ONDOKUZ MAYIS UNIVERSITY, FACULTY OF ENGINEERING
0000-0002-1225-0133
Türkiye

Erken Görünüm Tarihi 23 Haziran 2022
Yayımlanma Tarihi 23 Haziran 2022
Başvuru Tarihi 17 Mayıs 2022
Kabul Tarihi 24 Haziran 2022
Yayınlandığı Sayı Yıl 2022, Cilt 3, Sayı 1

Kaynak Göster

APA Saraç, E. & Çon, A. (2022). Preventing of bread mould spoilage and reducing the use of calcium propionate in bread by using antifungal lactic acid bacteria . European Food Science and Engineering , 3 (1) , 11-17 . DOI: 10.55147/efse.1117033