Resumen

GEREZ, Carla L et al. Antifungal starter culture for packed bread: influence of two storage conditions. Rev. argent. microbiol. [online]. 2015, vol.47, n.2, pp.118-124. ISSN 1851-7617.  http://dx.doi.org/10.1016/j.ram.2015.02.002.

In this study, we analyzed the conservation of a semi-liquid bio-preserver (SL778) developed with Lactobacillus plantarum CRL 778, a lactic acid bacterium (LAB) having antifungal activity. The characteristics of the SL778 starter remained stable during a 14-day storage at 4 °C. At −20 °C, cell viability and organic acid concentration showed a significant (p < 0.05) decrease after 7 days. These differences observed between the storage temperatures tested were reflected in the acidification activity of SL778 during dough fermentation. However, SL778 maintained its antifungal efficacy up to a 14-day storage at both temperatures. Sensory attributes (acidic and spicy tastes and acidic smell) of breads manufactured with starter SL778 (stored at 4 or −20 °C) were evaluated. No undesirable difference was detected with respect to bread control without SL778 and bread manufactured with SL778 (stored at 4 or −20 °C). In conclusion, the SL778 semi-liquid bio-preserver can be stored at 4 or −20 °C without modifying its antifungal activity during 14 days.

Palabras clave : Lactic acid bacteria; Bread; Antifungal starter; Bacterias lácticas; Panificados; Fermento antifúngico.

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