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

85 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

Keywords

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

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