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Applied Microbiology and Biotechnology

, Volume 50, Issue 2, pp 253–256 | Cite as

Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

  • A. Corsetti
  • M. Gobbetti
  • J. Rossi
  • P. Damiani
SHORT CONTRIBUTION

Abstract

Sourdough lactic acid bacteria, cultivated in wheat flour hydrolysate, produced antimould compounds. The antimould activity varied greatly among the strains and was mainly detected within obligately heterofermentative Lactobacillus spp. Among these, Lb. sanfrancisco CB1 had the largest spectrum. It inhibited moulds related to bread spoilage such as Fusarium, Penicillium, Aspergillus and Monilia. A mixture of acetic, caproic, formic, propionic, butyric and n-valeric acids, acting in a synergistic way, was responsible for the antimould activity. Caproic acid played a key role in inhibiting mould growth.

Keywords

Lactic Acid Organic Acid Lactobacillus Aspergillus Fusarium 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Berlin Heidelberg 1998

Authors and Affiliations

  • A. Corsetti
    • 1
  • M. Gobbetti
    • 1
  • J. Rossi
    • 1
  • P. Damiani
    • 2
  1. 1.Institute of Dairy Microbiology, Agricultural Faculty of Perugia, S. Costanzo, 06126 Perugia, Italy Tel.: +39-75-32387 Fax: +39-75-32387IT
  2. 2.Institute of Food Chemistry, Pharmacy Faculty of Perugia, S. Costanzo, 06126 Perugia, ItalyIT

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