Propionic acid bacteria as protective cultures in fermented milks and breads

Abstract

Strains of lactic acid bacteria (LAB) and propionic acid bacteria (PAB) were screened as biopreservatives against food spoilage yeasts, molds and Bacillus spp. singly and in combination. A combination of Lactobacillus rhamnosus strain LC705 and Propionibacterium freudenreichii ssp. shermanii strain JS was found to be the most active against yeasts, molds and Bacillus spp. The combination was tested for its activity against yeasts and molds in different food applications and the best results were obtained in fermented milks and in bakery products. An initiallevel of 10 7 cells.g " fermented milk product and a level of 1as cells.g " sour dough were found to be effective' against yeasts and Bacillus spp. Technology for the use of the combination in different applications was developed.