Impact of lactic acid starter cultures as a preventive factor against microbiological spoilage of bread
2007
Zlateva, D.
Rope-spoilage and fungal growth are the most frequent causes of spoilage in bread and other baked goods. In addition to the great economic losses associated with spoilage, another concern is the possibility that mycotoxins could cause public health problems. The food industry must respond to consumer demands and recent treands have included the desire for high-quality foods that do not contain chemical preservatives. It was shown that selected strains of lactic acid bacteria have a beneficial role in prevention of bread waste by mould and rope-spoilage and could extend bread shelf-life. Because of their antimicrobial activity lactic acid bacteria are considered to be natural preservatives which might have interesting potential application in bread-making.
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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Economics