EVALUATING THE ABILITY OF LIQUID SOURDOUGH CONTAINING L. PLANTARUM AND L. REUTERISTARTERS IN INHIBITION OF BREAD MOLD SPOILAGE

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KHORASANCHI N.; PEIGHAMBARDOUST SH.; GOLSHAN TAFTI A.; HEJAZI M.A.; RAFA S.A.

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2011 | Volume:21 | Issue:3 Page(s): 391-400

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Title

EVALUATING THE ABILITY OF LIQUID SOURDOUGH CONTAINING L. PLANTARUM AND L. REUTERISTARTERS IN INHIBITION OF BREAD MOLD SPOILAGE

Author(s)

Keywords

MOLDQ2

BREADQ2

SOURDOUGHQ3

L. PLANTARUMQ2

L. REUTERIQ3

Abstract

Spoilage of bakery products is mainly caused by MOLDs. Nowadays, consumers demand for minimal use of chemical preservatives in foods. Thus, researchers attempted to use lactic acid bacteria as biopreservatives in food. Lactic acid bacteria produce a number of antifungal metabolites, e.g. organic acids, diacetyl, acetone, hydrogen peroxide, antifungal peptides and bacteriocin, by which the shelf-life of food is prolonged. In this study antifungal properties of lactic acid bacteria includingL. plantarum and L. REUTERI in SOURDOUGH in inhibition of Aspergillus niger and two Aspergillusspecies (yellow and black MOLDs) isolated from BREAD was investigated. Results showed THAT after 2nd day, Aspergillus niger growth was significantly (P<0.05) higher in control culture than that of SOURDOUGH supernatants cultures. In case of yellow and black MOLDs, SOURDOUGH supernatant cultures did not retard MOLD growth.

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APA: Copy

KHORASANCHI, N., PEIGHAMBARDOUST, SH., GOLSHAN TAFTI, A., HEJAZI, M.A., & RAFA, S.A.. (2011). EVALUATING THE ABILITY OF LIQUID SOURDOUGH CONTAINING L. PLANTARUM AND L. REUTERISTARTERS IN INHIBITION OF BREAD MOLD SPOILAGE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 21(3), 391-400. SID. https://sid.ir/paper/148666/en

Vancouver: Copy

KHORASANCHI N., PEIGHAMBARDOUST SH., GOLSHAN TAFTI A., HEJAZI M.A., RAFA S.A.. EVALUATING THE ABILITY OF LIQUID SOURDOUGH CONTAINING L. PLANTARUM AND L. REUTERISTARTERS IN INHIBITION OF BREAD MOLD SPOILAGE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2011;21(3):391-400. Available from: https://sid.ir/paper/148666/en

IEEE: Copy

N. KHORASANCHI, SH. PEIGHAMBARDOUST, A. GOLSHAN TAFTI, M.A. HEJAZI, and S.A. RAFA, “EVALUATING THE ABILITY OF LIQUID SOURDOUGH CONTAINING L. PLANTARUM AND L. REUTERISTARTERS IN INHIBITION OF BREAD MOLD SPOILAGE,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 21, no. 3, pp. 391–400, 2011, [Online]. Available: https://sid.ir/paper/148666/en

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