Distinctive flavor and strong antifungal activity in a sourdough bread made using unique lactic acid bacteria obtained from a sugar factory

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 57, Issue 2, 2010, Pages 85-90

  Nakata, Hiroaki ^a   Hasegawa, Hideki ^a   Sakurai, Hiroaki ^a   Tamura, Masahiko ^a  

^a Technology and Research Development Division   (Japan)

Author keywords

Antifungal activity; Lactic acid bacteria; Palatability; Sourdough; Sourdough bread

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 77951147408     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.57.85     Document Type: Article

References (13)

1. Lavermicocca, P., Valerio, F., Evidente, A., Lazzaroni, S., Corsetti, A. and Gobbetti, M., Purification and characterization of novel antifungal compounds from the sour-dough Lactobacillus plantarum strain 21B.Appl. Environ. Microbiol., 66, 4084-4090 (2000).
2. Corsetti, A., Gobbetti, M., Rossi, J. and Damiani, P., Antimould activity of sourdough lactic acid bacteria : identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. Applied Microbiology and Biotechnology, 50, 253-256 (1998). (Pubitemid 28414549)
3. Ström, K., Sjögren, J., Broberg, A. and Schnürer, J., Lactobacillus plantarum MiLAB 393 produces the anti-fungal cyclic dipeptides cyclo (L-Phe-L-Pro) and cyclo (L-Phe-rrans-4-OH-L-Pro) and 3-phenyllactic acid. Appl. Environ. Microbiol, 68, 4322-4327 (2002). (Pubitemid 34988112)
4. Ryan, L.A., Dal Bello. F. and Arendt, E.K., The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread. International Journal of Food Microbiology, 125, 274-278 (2008).