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

    104 Citations (Scopus)


    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
    Issue number1
    Publication statusPublished - 2002
    MoE publication typeA1 Journal article-refereed


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


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