A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder

被引：16

作者：

Luz, Carlos ^{[1
]}

Rodriguez, Lorena ^{[2
]}

Romano, Raffaele ^{[3
]}

Manes, Jorge ^{[1
]}

Meca, Giuseppe ^{[1
]}

机构：

[1] Univ Valencia, Fac Pharm, Lab Food Chem & Toxicol, Av Vicent Andres Estelles S-N, Budassot 46100, Spain

[2] Inst Tecnol Plast AIMPLAS, Valencia Parc Tecnol, Paterna 46980, Spain

[3] Univ Napoli Federico II, Dept Agr, Via Univ 100, I-80055 Naples, Italy

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2020年 / 73卷 / 01期

关键词：

Fermentation; Whey; Antifungal activity; Shelf life; Lactic acid bacteria; LACTIC-ACID BACTERIA; LACTOBACILLUS-PLANTARUM; ANTIFUNGAL ACTIVITY; SOURDOUGH; PRODUCTS; PERMEATE; CHILDREN; PROTEIN; SAFETY;

D O I：

10.1111/1471-0307.12660

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Whey powders are used as food ingredients in many applications, from bakery goods, soups and sauces to baby food. The objective of the study was to evaluate the antifungal property of a whey-based medium (WM) fermented by lactic acid bacteria. The antifungal activity of the WM was evaluated using antifungal tests on solid and liquid media. MIC and MFC ranged from 15.6 to 250 mg/mL and 62.5 to 250 mg/mL, respectively. Using fermented WM for dough preparation produced a reduction of Penicillium expansum growth of 0.5-0.6 log CFU/g and an improvement in shelf life of 1-2 days in relation to control bread.

引用

页码：88 / 97

页数：10

共 9 条

[1] Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains
Luz, C.
D'Opazo, V
Manes, J.
Meca, G.
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2019, 43 (10)
[2] In vitro antifungal activity of lactic acid bacteria against mycotoxigenic fungi and their application in loaf bread shelf life improvement
Saladino, Federica
Luz, Carlos
Manyes, Lara
Fernandez-Franzon, Monica
Meca, Giuseppe
FOOD CONTROL, 2016, 67 : 273 - 277
[3] Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus
Saladino, Federica
Manuel Quiles, Juan
Luciano, Fernando B.
Manes, Jordi
Fernandez-Franzon, Monica
Meca, Giuseppe
LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 78 : 208 - 214
[4] Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread
Izzo, L.
Luz, C.
Ritieni, A.
Manes, J.
Meca, G.
JOURNAL OF DAIRY SCIENCE, 2020, 103 (07) : 5906 - 5915
[5] Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension
Denardi-Souza, Taiana
Luz, Carlos
Manes, Jordi
Badiale-Furlong, Eliana
Meca, Giuseppe
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018, 98 (13) : 5011 - 5018
[6] Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredient
Dopazo, Victor
Illueca, Fran
Luz, Carlos
Musto, Leo
Moreno, Ana
Calpe, Jorge
Meca, Giuseppe
LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 174
[7] Fortification of multigrain flour with onion skin powder as a natural preservative: Effect on quality and shelf life of the bread
Sagar, Narashans Alok
Pareek, Sunil
FOOD BIOSCIENCE, 2021, 41
[8] Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products
Angelica Santiesteban-Lopez, Norma
Andres Gomez-Salazar, Julian
Santos, Eva M.
Campagnol, Paulo C. B.
Teixeira, Alfredo
Lorenzo, Jose M.
Elena Sosa-Morales, Maria
Dominguez, Ruben
FOODS, 2022, 11 (17)
[9] Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread
Verni, Michela
Wang, Yaqin
Clement, Heliciane
Koirala, Prabin
Rizzello, Carlo Giuseppe
Coda, Rossana
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2023, 407

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