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

Kati Katina (Corresponding Author), Marketta Sauri, Hanna-Leena Alakomi, Tiina Mattila-Sandholm

Research output: Contribution to journalArticleScientificpeer-review

79 Citations (Scopus)

Abstract

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 20-30 g of sourdough/100 g 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. Copyright 2002 Elsevier Science Ltd.
Original languageEnglish
Pages (from-to)38-45
JournalLWT - Food Science and Technology
Volume35
Issue number1
DOIs
Publication statusPublished - 2002
MoE publication typeA1 Journal article-refereed

Fingerprint

sourdough bread
sourdough
ropes
Bread
spoilage
Triticum
lactic acid bacteria
Lactobacillus plantarum
Lactic Acid
Bacteria
Pediococcus pentosaceus
wheat
Lactobacillus brevis
Growth
Bacillus subtilis
Bacillus
Bacillus licheniformis
Bacillus (bacteria)
starter cultures
baking

Keywords

  • rope spoilage
  • sourdough
  • Lactobacillus
  • Bacillus subtililis
  • Bacillus licheniformis
  • antimicrobial activity

Cite this

Katina, Kati ; Sauri, Marketta ; Alakomi, Hanna-Leena ; Mattila-Sandholm, Tiina. / Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread. In: LWT - Food Science and Technology. 2002 ; Vol. 35, No. 1. pp. 38-45.
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Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread. / Katina, Kati (Corresponding Author); Sauri, Marketta; Alakomi, Hanna-Leena; Mattila-Sandholm, Tiina.

In: LWT - Food Science and Technology, Vol. 35, No. 1, 2002, p. 38-45.

Research output: Contribution to journalArticleScientificpeer-review

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AB - 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 20-30 g of sourdough/100 g 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. Copyright 2002 Elsevier Science Ltd.

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KW - sourdough

KW - Lactobacillus

KW - Bacillus subtililis

KW - Bacillus licheniformis

KW - antimicrobial activity

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