6533b856fe1ef96bd12b1c43
RESEARCH PRODUCT
A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder.
J. MañesRaffaele RomanoGiuseppe MecaLorena RodriguezCarlos Luzsubject
Thesaurus (information retrieval)Process Chemistry and TechnologyBioengineeringFermentationFood scienceBiologyShelf lifeFood Sciencedescription
Whey powders are used as food ingredients in many applications, from bakery goods, soups and sauces to baby food. The objective of the study was to evaluate the antifungal property of a wheybased medium (WM) fermented by lactic acid bacteria. The antifungal activity of the WM was evaluated using antifungal tests on solid and liquid media. MIC and MFC ranged from 15.6 to 250 mg/ mL and 62.5 to 250 mg/mL, respectively. Using fermented WM for dough preparation produced a reduction of Penicillium expansum growth of 0.5–0.6 log CFU/g and an improvement in shelf life of 1–2 days in relation to control bread.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2019-10-09 |