SummaryRetardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for quality improvement and prolonging shelf life of rye, wheat and rye with wheat bread. Identifi cation of isolates from spontaneous sourdough by pyrosequencing assay showed that Lactobacillus reuteri were dominant lactic acid bacteria. The isolates showed a wide range of antimicrobial activity and displayed a synergistic activity against other lactobacilli, some lactococci and foodborne yeasts. The best application of spontaneous sourdough was noticed in the rye bread with the lowest crumb fi rmness of the fi nal product, although the sensory results of wheat and rye with wheat bread did not statistically diff er from control bread. L. reuteri showed a high preserving capacity against fungi during storage. This may be due to bacteriocins and various fatt y acids secreted into the growth medium that were identifi ed by agar well diff usion assay and gas chromatography. L. reuteri showing high antimicrobial activity have the potential to be used as a starter additive that could improve safety and/or shelf life of bread.
The aim of the study was to determine the impact of residues of detergents and disinfectants on the results of most commonly used inhibitor tests for raw milk. Microbiological test (Delvotest SP-NT)and three rapid tests (Charm 3 MRL BL/TET2, Charm ROSA MRL BL/TET and Penzym)were used in the study. Three concentrations (recommended by the manufacturer, 10 times lower and twice higher) of36 detergents and disinfectants in raw milk were investigated. All methods did not detect concentrations of detergents and disinfectants of alkaline and acid origin 10 times lower than recommended by the manufacturer. 39% of the investigated substances of alkaline origin were detected by Delvotest SP-NT and Penzym; Charm testsshowed non-typical results only. Delvotest SP-NT did not detect substances of acid origin; Penzym detected 50% of these substances, Charm testsshow abstract
The aim of the study was a detail evaluation of genetic diversity among the lactic acid bacteria (LAB) strains having an advantage of a starter culture in order to select genotypically diverse strains with enhanced antimicrobial effect on some harmfull and pathogenic microorganisms. Antimicrobial activity of LAB was performed by the agar well diffusion method and was examined against the reference strains and foodborne isolates of Bacillus cereus, Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and Salmonella Typhimurium. Antifungal activity was tested against the foodborne isolates of Candida parapsilosis, Debaromyces hansenii, Kluyveromyces marxianus, Pichia guilliermondii, Yarowia lipolytica, Aspergillus brasiliensis, Aspergillus versicolor, Cladosporium herbarum, Penicillium chrysogenum and Scopulariopsis brevicaulis.A total 40 LAB strains representing Lactobacillus (23 strains), Lactococcus (13 strains) and Streptococcus spp. (4 strains) were characterised by repetitive sequence based polymerase chain reaction fingerprinting which generated highly discriminatory profiles, confirmed the identity and revealed high genotypic heterogeneity among the strains. Many of tested LAB demonstrated strong antimicrobial activity specialised against one or few indicator strains. Twelve LAB strains were superior in suppressing growth of the whole complex of pathogenic bacteria and fungi. These results demonstrated that separate taxonomic units offered different possibilities of selection for novel LAB strains could be used as starter cultures enhancing food preservation.
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