A study on bread mould spoilage by using lactic acid bacteria and yeast with antifungal properties

Abstract

Bread is the most important staple food in the Western world and it is generally viewed as a perishable commodity, The presence of mould, another concern is the potential mycotoxins production that may cause public health problems Lactic Acid Bacteria (LAB) as bio preservation organisms are of particular interest: they have been used for centuries as starter cultures in the food industry and are able to produce different kind of bioactive molecules that inhibit fungal spoilage. The efficacy of antifungal LAB as bio-preservative in bread manufacture industry is quite relevant. The inhibitory activity against molds. Thus, Lactic acid has the potential to improve the shelf-life of bread under normal circumstances. The use of LAB as protective cultures may possess several advantages over the use of purified bacteriocins; the cultures may serve as the source of bacteriocins as well as a broad range of other antimicrobials including organic acids, carbon dioxide, ethanol, hydrogen peroxide, and diacetyl These microorganisms may also exhibit antimicrobial activity against spoilage microorganisms, thus increasing shelf life. Therefore, LAB can be used as protective cultures to inhibit pathogens and/or prolong the shelf life of foods, or they may be useful as bio-sanitizers to reduce or eliminate colonization of pathogens in an environment. The proper choice of LAB (either alone or in combination with other hurdles), as well as the selection and development of strains with best performance for each particular food, may greatly reinforce the competitiveness of bio preservation methods in the food industry.