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Influence of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 on the growth of spoilage fungi in bakery products.
Garcia, Marcelo V; Stefanello, Raquel F; Pia, Arthur K R; Lemos, Jessica G; Nabeshima, Elizabeth H; Bartkiene, Elena; Rocha, João Miguel; Copetti, Marina V; Sant'Ana, Anderson S.
Afiliação
  • Garcia MV; The Celtic Bakers, Mowlem Trading Estate, Leeside Rd, London, United Kingdom; Department of Food Technology and Science, Federal University of Santa Maria - UFSM, Center of Rural Sciences, Santa Maria, RS, Brazil.
  • Stefanello RF; Department of Food Technology and Science, Federal University of Santa Maria - UFSM, Center of Rural Sciences, Santa Maria, RS, Brazil.
  • Pia AKR; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
  • Lemos JG; Department of Food Technology and Science, Federal University of Santa Maria - UFSM, Center of Rural Sciences, Santa Maria, RS, Brazil; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
  • Nabeshima EH; Cereal Chocotec, Institute of Food Technology - ITAL, Campinas, SP, Brazil.
  • Bartkiene E; Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania; Department of Food Safety and Quality, Lithuanian University of Health Sciences, Kaunas, Lithuania.
  • Rocha JM; Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal; Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Faculty of Engineering, University of Porto, Porto, Portugal;
  • Copetti MV; Department of Food Technology and Science, Federal University of Santa Maria - UFSM, Center of Rural Sciences, Santa Maria, RS, Brazil.
  • Sant'Ana AS; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil. Electronic address: and@unicamp.br.
Int J Food Microbiol ; 413: 110590, 2024 Mar 02.
Article em En | MEDLINE | ID: mdl-38280258
ABSTRACT
Fungi are the main microorganisms responsible for the spoilage of bakery products, and their control and subsequent reduction of food waste are significant concerns in the agri-food industry. Synthetic preservatives are still the most used compounds to reduce bakery product spoilage. On the other hand, studies have shown that biopreservation can be an attractive approach to overcoming food and feed spoilage and increasing their shelf-life. However, limited studies show the preservation effects on real food matrices. Therefore, this study aimed to investigate the influence of microorganisms such as lactic acid bacteria (LAB) and yeasts on the growth of spoilage filamentous fungi (molds) on bread and panettones. In general, on conventional and multigrain bread, treatments containing Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 showed similar results when compared to the negative control (calcium propionate) in delaying the fungal growth of the tested species (Aspergillus chevalieri, Aspergillus montevidensis, and Penicillium roqueforti). Different from bread, treatments with W. anomallus in panettones delayed the A. chevalieri growth up to 30 days, 13 days longer than observed on negative control (without preservatives). This study showed that biopreservation is a promising method that can extend bakery products' shelf-life and be used as an alternative to synthetic preservatives.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Eliminação de Resíduos / Saccharomycetales / Limosilactobacillus fermentum Idioma: En Revista: Int J Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Holanda
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Eliminação de Resíduos / Saccharomycetales / Limosilactobacillus fermentum Idioma: En Revista: Int J Food Microbiol Assunto da revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Holanda