title: Antifungal starter culture for packed bread: influence of two storage conditions.
abstract: 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.
authors.affiliation: Centro de Referencia para Lactobacilos (CERELA-CONICET), MINCyT, Tucumán, Argentina.
authors.forename: Carla L
authors.initials: CL
authors.lastname: Gerez
authors.affiliation: Centro de Referencia para Lactobacilos (CERELA-CONICET), MINCyT, Tucumán, Argentina.
authors.forename: María J
authors.initials: MJ
authors.lastname: Fornaguera
authors.affiliation: Centro de Referencia para Lactobacilos (CERELA-CONICET), MINCyT, Tucumán, Argentina.
authors.forename: Mariano D
authors.initials: MD
authors.lastname: Obregozo
authors.affiliation: Centro de Referencia para Lactobacilos (CERELA-CONICET), MINCyT, Tucumán, Argentina; Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán (UNT), Tucumán, Argentina.
authors.forename: Graciela
authors.initials: G
authors.lastname: Font de Valdez
authors.affiliation: Centro de Referencia para Lactobacilos (CERELA-CONICET), MINCyT, Tucumán, Argentina. Electronic address: mitorino@cerela.org.ar.
authors.forename: María I
authors.initials: MI
authors.lastname: Torino
mesh_terms: D000935:Antifungal Agents / Q000378:metabolism*; D001939:Bread / Q000382:microbiology*; D003296:Cooking; D057140:Fast Foods / Q000382:microbiology; D005285:Fermentation; D005516:Food Microbiology; D005518:Food Preferences; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage / Q000379:methods*; D005658:Fungi / Q000254:growth & development / Q000302:isolation & purification; D006801:Humans; D006863:Hydrogen-Ion Concentration; D048191:Lactiplantibacillus plantarum / Q000378:metabolism*
chemical_list: D000935:Antifungal Agents
keywords: Antifungal starter; Bacterias lácticas; Bread; Fermento antifúngico; Lactic acid bacteria; Panificados