Yeast spoilage of bakery products and ingredients

Legan, J.D.; Voysey, P.

doi:10.1111/j.1365-2672.1991.tb02950.x

Cited by 96 publications

(49 citation statements)

References 17 publications

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“…Antifungal activity has to be considered an important tool for selecting sourdough lactic acid bacteria because fungal, rather than bacterial, spoilage is the main cause of substantial economic loss in the baking industry and may also cause public health problems due to the production of mycotoxins (19,20,28).…”

Section: Discussionmentioning

confidence: 99%

Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B

Lavermicocca¹,

Valerio²,

Evidente

et al. 2000

Appl Environ Microbiol

571

402

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Sourdough lactic acid bacteria were selected for antifungal activity by a conidial germination assay. The 10-fold-concentrated culture filtrate of Lactobacillus plantarum 21B grown in wheat flour hydrolysate almost completely inhibited Eurotium repens IBT18000, Eurotium rubrum FTDC3228, Penicillium corylophilum IBT6978, Penicillium roqueforti IBT18687, Penicillium expansum IDM/FS2, Endomyces fibuliger IBT605 and IDM3812, Aspergillus niger FTDC3227 and IDM1, Aspergillus flavus FTDC3226, Monilia sitophila IDM/FS5, and Fusarium graminearum IDM623. The nonconcentrated culture filtrate of L. plantarum 21B grown in whole wheat flour hydrolysate had similar inhibitory activity. The activity was fungicidal. Calcium propionate at 3 mg ml ؊1 was not effective under the same assay conditions, while sodium benzoate caused inhibition similar to L. plantarum 21B. After extraction with ethyl acetate, preparative silica gel thin-layer chromatography, and chromatographic and spectroscopic analyses, novel antifungal compounds such as phenyllactic and 4-hydroxyphenyllactic acids were identified in the culture filtrate of L. plantarum 21B. Phenyllactic acid was contained at the highest concentration in the bacterial culture filtrate and had the highest activity. It inhibited all the fungi tested at a concentration of 50 mg ml ؊1 except for P. roqueforti IBT18687 and P. corylophilum IBT6978 (inhibitory concentration, 166 mg ml ؊1 ). L. plantarum 20B, which showed high antimold activity, was also selected. Preliminary studies showed that phenyllactic and 4-hydroxy-phenyllactic acids were also contained in the bacterial culture filtrate of strain 20B. Growth of A. niger FTDC3227 occurred after 2 days in breads started with Saccharomyces cerevisiae 141 alone or with S. cerevisiae and Lactobacillus brevis 1D, an unselected but acidifying lactic acid bacterium, while the onset of fungal growth was delayed for 7 days in bread started with S. cerevisiae and selected L. plantarum 21B.Fungal growth is the most frequent cause of spoilage in baked goods. In addition to the great economic losses associated with spoilage, another concern is the possibility that mycotoxins could cause public health problems (20).Fungal contamination of baked goods is influenced by several factors: the type of product (bread or sweet baked goods), ingredients (type of flour and other dry ingredients), leavening sources (chemical, baker's yeast, or sourdough), size and architecture of the bakery, and conditioning and packaging of the products (slicing, wrapping, and materials used for packaging). Since fungal spores are killed during baking, airborne molds contaminate the baked goods during cooling, slicing, wrapping, and storage operations (20).The most common spoiling fungi isolated from bakery products belong to the genera Penicillium, Aspergillus, Monilia, Mucor, Endomyces, Cladosporium, Fusarium, and Rhizopus (20,24). Baked goods can be protected from fungal spoilage by destroying any spores which have contaminated the products (e.g., infrared and microwave ra...

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Section: Discussionmentioning

confidence: 99%

Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B

Lavermicocca¹,

Valerio²,

Evidente

et al. 2000

Appl Environ Microbiol

571

402

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“…This type of spoilage is sometimes confused with mould growth; however, the distinction can be made because yeasts produce single cells and reproduce by budding. H. burtonii, P. anomala and Scopsis fibuligera are responsible for early spoilage of bread products, growing in low, white, spreading colonies that sometimes look like sprinkling of chalk dust on the product surface [16]. The most common and troublesome chalk mould is, however, P. burtonii which grows very fast on bread, and is very resistant to preservatives and disinfectants.…”

Section: Bread Spoilagementioning

confidence: 99%

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Melini¹,

Melini²

2018

Fermentation

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Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been used. However, new frontiers have been recently explored. Sourdough turned out an ancient but novel technology to preserve standard and gluten-free bread. Promising results have also been obtained by application of alternative bio-preservation techniques, including antifungal peptides and plant extracts. Active packaging, with absorbing and/or releasing compounds effective against bread staling and/or with antimicrobials preventing growth of undesirable microorganisms, showed up an emerging area of food technology which can confer many preservation benefits. Nanotechnologies are also opening up a whole universe of new possibilities for the food industry and the consumers. This work thus aims to provide an overview of opportunities and challenges that traditional and innovative anti-staling and anti-spoilage methods can offer to extend bread shelf-life and to provide a basis for driving further research on nanotechnology applications into the bakery industry.

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“…Fungal spoilage of wheat bread is mainly due to Penicillium sp., which cause around 90% of wheat bread spoilage [120]. Other common bread spoilage molds belong to the genera Aspergillus, Monilia, Mucor, Endomyces, Cladosporium, Fusarium or Rhizopus [121].…”

Section: Probiotic Bacteria In the Composition Of Bread Sourdoughmentioning

confidence: 99%