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

Kati Katina; Marketta Sauri; Hanna-Leena Alakomi; Tiina Mattila-Sandholm

doi:10.1006/fstl.2001.0808

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 journal › Article › Scientific › peer-review

107 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 language	English
Pages (from-to)	38-45
Journal	LWT - Food Science and Technology
Volume	35
Issue number	1
DOIs	https://doi.org/10.1006/fstl.2001.0808
Publication status	Published - 2002
MoE publication type	A1 Journal article-refereed

Keywords

rope spoilage
sourdough
Lactobacillus
Bacillus subtililis
Bacillus licheniformis
antimicrobial activity

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10.1006/fstl.2001.0808

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title = "Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread",

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.",

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author = "Kati Katina and Marketta Sauri and Hanna-Leena Alakomi and Tiina Mattila-Sandholm",

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AU - Sauri, Marketta

AU - Alakomi, Hanna-Leena

AU - Mattila-Sandholm, Tiina

PY - 2002

Y1 - 2002

N2 - 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.

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.

KW - rope spoilage

KW - sourdough

KW - Lactobacillus

KW - Bacillus subtililis

KW - Bacillus licheniformis

KW - antimicrobial activity

U2 - 10.1006/fstl.2001.0808

DO - 10.1006/fstl.2001.0808

M3 - Article

SN - 0023-6438

VL - 35

SP - 38

EP - 45

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

IS - 1

ER -

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

Abstract

Keywords

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