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.
- rope spoilage
- Bacillus subtililis
- Bacillus licheniformis
- antimicrobial activity
Katina, K., Sauri, M., Alakomi, H-L., & Mattila-Sandholm, T. (2002). Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread. LWT - Food Science and Technology, 35(1), 38-45. https://doi.org/10.1006/fstl.2001.0808