Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread

被引：78

作者：

Katina, K ^{[1
]}

Sauri, M ^{[1
]}

Alakomi, HL ^{[1
]}

Mattila-Sandholm, T ^{[1
]}

机构：

[1] VTT Biotechnol, FIN-02044 Espoo, Finland

来源：

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2002年 / 35卷 / 01期

关键词：

rope spoilage; sourdough; Lactobacilli; Bacillus subtilis; Bacillus licheniformis; antimicrobial activity;

D O I：

10.1006/fstl.2001.0808

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 20-30g of sourdough/100g 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. (C) 2002 Elsevier Science Ltd.

引用

页码：38 / 45

页数：8

共 27 条

[1] Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane [J].