Microbial populations associated with commercial bread production

Viljoen, C.; Holy, A. von

doi:10.1002/jobm.3620370612

Cited by 23 publications

(13 citation statements)

References 5 publications

(10 reference statements)

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“…Dishes of different diameters, different exposure times, different nutrient media and different incubation temperatures and times, make it difficult to compare data obtained by different operators. [62][63][64][65][66][67] Moreover, a rating of the results obtained by settle plates has never been established.…”

Section: Attempts To Standardize Passive Air Samplingmentioning

confidence: 99%

The index of microbial air contamination

Pasquarella

Pitzurra

Savino

2000

Journal of Hospital Infection

285

264

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Section: Attempts To Standardize Passive Air Samplingmentioning

confidence: 99%

The index of microbial air contamination

Pasquarella

Pitzurra

Savino

2000

Journal of Hospital Infection

285

264

View full text Add to dashboard Cite

“…As shown in Table 2, the numbers of TAMB, Bacillus spore and yeast and mold counts were found higher in the dough with added antimicrobial (calcium propionate) than in the dough without Ca-propionate. [19] In a similar research, TAMB and yeast-mold counts were found more often in the dough samples than bread samples.…”

Section: Results Of Microbiological Physical and Chemical Analyses mentioning

confidence: 74%

“…Viljoen et al [19] also reported that TAMB counts were greater than yeast and mold counts for all partbaking and storage times. Viljoen et al [19] also reported that TAMB counts were greater than yeast and mold counts for all partbaking and storage times.…”

Section: Part-baked White Pan Breads Without Storagementioning

confidence: 90%

Microbiological Characteristics of Part-Baked White Pan Bread During Storage

Karaoğlu

Kotancılar

Gürses

2005

LJFP

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In this study, white pan breads part-baked 10, 15, and 20 min with and without added calcium propionate were stored at 20 C (room temperature) for 3, 5, and 7 days and at 4°C (refrigerator temperature) for 7, 14, and 21 days. After storage, the baking time of part-baked breads was completed to the baking time of control breads (25 min). Total aerobic mesophylic bacteria (TAMB), coliform bacteria, yeast and mold, and Bacillus spore counts of breads were determined before and after the second baking. While TAMB, yeast and mold counts were 8-log CFU/g in dough, it was measured as 6 and 2-log CFU/g before and after the rebaking process, respectively. Microorganism counts of the partbaked breads without Ca-propionate stored at room temperature increased in significant amounts. However, the second baking process after storage contributed to the re-freshness of breads and decreased the microorganism counts. The levels of water activity (a w ) for breads with and without ca-propionate stored at different temperatures and time profiles approximately ranged from 0.92 to 0.89 after the rebaking process and did not significantly affect the microorganism counts. However, addition of calcium propionate in the bread formulation significantly decreased TAMB, coliform bacteria, Bacillus spore, and yeast and mold counts, depending on decrease of pH levels. It was found that the microbiological quality of the rebaking bread with Ca-propionate after part-baking for 10 and 15 mins and storage at both room and refrigerator temperature was much higher than that of the other.

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“…can survive the baking process in the centre of the crumb. After the cooling of the bread, under favorable conditions, spores can germinate and grow as vegetative cells producing a deterioration process of bread texture characterized by ropiness, sticky crumb, and a rotting pineapple odor (Doyle and others ; Viljoen and von Holy, ). Moreover, several studies reported the identification of different spore‐forming bacteria associated with the ropy spoilage of bread (Valerio and others ).…”

Section: Resultsmentioning

confidence: 99%

Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking

Reale

Renzo

Succi

et al. 2013

Journal of Food Science

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This study assessed the levels of microbial contaminants in liquid, compressed and dry commercial baker's yeasts used as starters in breadmaking. Eumycetes, Enterobacteriaceae, total and fecal coliforms, Bacillus spp., and lactic acid bacteria (LAB), in particular enterococci, were quantified. Results obtained in this study highlighted that baker's yeast could represent a potential vehicle of spoilage and undesirable microorganisms into the baking environment, even if these do not influence the leavening activity in the dough, as ascertained by rheofermentometer analysis. Different microbial groups, such as spore-forming bacteria and moulds, were found in baker's yeast starters. Moreover, different species of LAB, which are considered the main contaminants in large-scale yeast fermentations, were isolated and identified by Denaturing Gradient Gel Electrophoresis (DGGE) and 16S rDNA sequencing. The most recurrent species were Lactobacillus plantarum, Enterococcus faecalis, and Enterococcus durans, isolated from both compressed and dry starters, whereas strains belonging to Leuconostoc and Pediococcus genera were found only in dry ones. Nested-Polymerase Chain Reaction (Nested-PCR) and Randomly Amplified Polymorphic DNA-PCR (RAPD-PCR) were also used to highlight the biodiversity of the different commercial yeast strains, and to ascertain the culture purity.

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Microbial populations associated with commercial bread production

Cited by 23 publications

References 5 publications

The index of microbial air contamination

The index of microbial air contamination

Microbiological Characteristics of Part-Baked White Pan Bread During Storage

Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking

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