Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredient

Abstract

Nowadays, food lost by fungal contamination is one of the main safety problems for the bakery industry. As the consumer is rejecting the use of regular food additives new methods are being investigated. One of the more promising alternatives is the use of microorganism in the preservation of food, bio-preservation. In this article the ability of a lactic acid bacteria fermented whey was assessed as bio-preservative ingredient to inhibit the growth of Aspergillus sp. and Penicillium sp. in bread. The rheological, mechanical and antifungal properties of 3 different concentrations of this ingredient were studied. Results evidence that the addition lactic acid bacteria fermented whey in a of a 5% concentration did not modify drastically the quality of the bread, increased the occurrence of antifungal metabolites such as lactic acid and phenyllactic acid and managed to extend the shelf life from bread contaminated with Aspergillus flavus and Penicillium verrucosum and significantly reduced the fungal population of Penicillium verrucosum in the bread after 7 days in comparation to a regular bread.