TY - JOUR
T1 - Influence of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 on the growth of spoilage fungi in bakery products
AU - Garcia, Marcelo V.
AU - Stefanello, Raquel F.
AU - Pia, Arthur K. R.
AU - Lemos, Jessica G.
AU - Nabeshima, Elizabeth H.
AU - Bartkiene, Elena
AU - Rocha, João Miguel
AU - Copetti, Marina V.
AU - Sant'Ana, Anderson S.
N1 - Publisher Copyright:
© 2024 Elsevier B.V.
PY - 2024/3/2
Y1 - 2024/3/2
N2 - 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.
AB - 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.
KW - Biopreservation
KW - Growth kinetics
KW - Lactic acid bacteria
KW - Mycelium
KW - Sourdough
KW - Yeast
UR - http://www.scopus.com/inward/record.url?scp=85183489679&partnerID=8YFLogxK
U2 - 10.1016/j.ijfoodmicro.2024.110590
DO - 10.1016/j.ijfoodmicro.2024.110590
M3 - Article
C2 - 38280258
AN - SCOPUS:85183489679
SN - 0168-1605
VL - 413
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
M1 - 110590
ER -