Synergistic effects of the biological and chemical preservatives in dough fermentation

摘要

Increasing the shelf life of bread and food security can be achieved through biological(sourdough fermented by microbial strains with inhibitory activity), chemical (calcium propionate,essential oils), and physical (packaging system) methods. There were evaluated the synergistic effects ofrye sourdough fermented by Lactobacillus plantarum (strains C71, C78 and C81) and calciumpropionate or essential oils (onion, garlic, oregano) on the fermentation of the wheat dough. In relationto the flour amount, preservatives were used in percentage of 0.2% (w/w) for the rye sourdough, 0.1%to 0.2% (w/w) for calcium propionate and 0.1% (v/w) for essential oils. Microbiological (lactic acidbacteria and yeasts), biochemical (pH, total titrable acidity, lactic and acetic acids) and moleculargenetics of Lactobacillus plantarum strains testing were performed on bread dough. Microbiologicalanalysis of wheat dough with adding of rye sourdough and calcium propionate or essential oils showedthat they do not substantially alter the viability of lactic acid bacteria and yeast strains. Genetic andbiochemical stability of C71, C78 and C81 strains of Lactobacillus plantarum, as well as theirproportion were not affected by calcium propionate or essential oils. Calcium propionate had anantifungal effect stronger than onion, garlic and oregano essential oils.