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  • Dal Bello, F.Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland (författare)

Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

  • Artikel/kapitelEngelska2007

Förlag, utgivningsår, omfång ...

  • London, United Kingdom :Elsevier,2007
  • printrdacarrier

Nummerbeteckningar

  • LIBRIS-ID:oai:DiVA.org:oru-52375
  • https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-52375URI
  • https://doi.org/10.1016/j.jcs.2006.09.004DOI

Kompletterande språkuppgifter

  • Språk:engelska
  • Sammanfattning på:engelska

Ingår i deldatabas

Klassifikation

  • Ämneskategori:ref swepub-contenttype
  • Ämneskategori:art swepub-publicationtype

Anmärkningar

  • Lactobacillus plantarum FST 1.7 was screened for in vitro antimicrobial activity and was shown to be active against spoilage moulds and bacteria. Isolation of antimicrobial compounds from cell-free supernatant identified lactic acid, phenyllactic acid and the two cyclic dipeptides cyclo ((L)-Leu-(L)-Pro) and cyclo ((L)-Phe-(L)-Pro) as the major components responsible for this activity. L. plantarum FST 1.7 was tested for the ability to produce the antifungal compounds during sourdough fermentation and to produce bread of good quality and increased shelf-life. A rheofermentometer was used to examine the gaseous release and development characteristics of the dough. A range of parameters was determined including pH, TTA and specific loaf volume. The results were compared with those obtained using Lactobacillus sanfranciscensis, a chemically acidified and a non-acidified dough. The quality of sourdough and bread produced using L. plantarum FST 1.7 was comparable to that obtained using common sourdough starters, e.g. L. sanfranciscensis. Sourdoughs and breads were evaluated for the ability to retard growth of Fusarium culmorum and Fusarium graminearum two fungi found on breads. Sourdough and bread produced with strain FST 1.7 showed consistent ability to retard the growth of both Fusarium species, thus indicating that L. plantarum FST 1.7 has also the potential to improve the shelf-life of wheat bread.

Ämnesord och genrebeteckningar

Biuppslag (personer, institutioner, konferenser, titlar ...)

  • Clarke, C. I.Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland (författare)
  • Ryan, L. A. M.Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland (författare)
  • Ulmer, H.Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland; National Food Biotechnology Centre, National University of Ireland, Cork, Ireland (författare)
  • Schober, T. J.Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland; National Food Biotechnology Centre, National University of Ireland, Cork, Ireland (författare)
  • Ström, K.Department of Microbiology, Swedish University of Agricultural Sciences, Uppsala, Sweden (författare)
  • Sjögren, J.Department of Chemistry, Swedish University of Agricultural Sciences, Uppsala, Sweden (författare)
  • van Sinderen, D.National Food Biotechnology Centre, National University of Ireland, Cork, Ireland (författare)
  • Schnürer, Johan,1957-Department of Microbiology, Swedish University of Agricultural Sciences, Uppsala, Sweden(Swepub:oru)jhsr (författare)
  • Arendt, E. K.Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland (författare)
  • Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, IrelandDepartment of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland; National Food Biotechnology Centre, National University of Ireland, Cork, Ireland (creator_code:org_t)

Sammanhörande titlar

  • Ingår i:Journal of Cereal ScienceLondon, United Kingdom : Elsevier45:3, s. 309-3180733-52101095-9963

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