title: Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage.
abstract: Four fermentation products (FPs) of the lactic acid bacterium Lactobacillus plantarum ITM21B were screened for their anti-Bacillus activity in vitro and in bread-making trials. Results of the storage tests performed with loaves prepared with an FP or calcium propionate demonstrated that after 3 days at 30 degrees C, gross spoilage was evident in only the control loaves, which contained Bacillus subtilis at numbers of about 10(9) cfu/g. The highest inhibitory activity was shown by DM-FP obtained by growing L. plantarum in a defined medium (DM). Significantly, this medium contained an amino acceptor of the aminoacid transamination, namely alpha-ketoglutaric acid, and an aminoacid pool. With loaves prepared using the DM-acid mixture which simulated the DM-FP composition, the same reduction of ropy spoilage as with DM-FP was obtained after 3 days, while the efficacy of the mixture decreased after 7 days. This result suggests the potential involvement of some unknown metabolites in the inhibitory activity of DM-FP. In baked products made with flour based media (M1-FP, M2-FP, M3-FP), no ropy symptoms were noticeable after 3 days storage although a considerable Bacillus count was detected. DM-FP was as effective as calcium propionate (0.3% w/w, based on flour mass) in prolonging the Bacillus free-shelf life of yeast-leavened bread for 7 days.
authors.affiliation: Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Amendola, 122/O, 70126 Bari, Italy.
authors.forename: Francesca
authors.initials: F
authors.lastname: Valerio
authors.forename: Palmira
authors.initials: P
authors.lastname: De Bellis
authors.forename: Stella L
authors.initials: SL
authors.lastname: Lonigro
authors.forename: Angelo
authors.initials: A
authors.lastname: Visconti
authors.forename: Paola
authors.initials: P
authors.lastname: Lavermicocca
mesh_terms: D000898:Antibiosis; D001412:Bacillus subtilis / Q000254:growth & development*; D001939:Bread / Q000382:microbiology*; D015169:Colony Count, Microbial; D003470:Culture Media / Q000737:chemistry; D005285:Fermentation; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D048191:Lactiplantibacillus plantarum / Q000378:metabolism / Q000502:physiology*; D011422:Propionates / Q000494:pharmacology; D013696:Temperature; D013997:Time Factors
chemical_list: D003470:Culture Media; D011422:Propionates; C514136:calcium propionate