Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent

Carlos Luz,Giuseppe Blaiotta,Raffaele Romano,Juan M Quiles,Lorena Rodríguez,Giuseppe Meca

doi:10.1111/ijfs.15092

Abstract

SummaryA total of nine isolated lactic acid bacteria (LAB) from tomato and sourdough with antifungal activity were employed to revaluate the whey of Mozzarella di Bufala through the fermentation process for 72 h at 37 °C. Then, the fermented whey (BWF) was characterised and used as biopreservative in bread formulation. L. plantarum TR7 and L. plantarum TR2 strains showed average lactic acid concentration in BWF of 13.8 g L−1. Also, the bread volatile organic compounds (VOC) analysis showed an increase in hexanal, benzeneacetaldehyde, benzaldehyde and pyrazine tetramethyl when using BWF as ingredient. Moreover, the DPPH‐inhibitory activity of bread with BWF extract also reflected a 33% rise in comparison with control bread. The application of BWF as a biopreservation agent in bread showed an increase in shelf life compared with bread with 0.3% calcium propionate and bread control for 2 and 15 days, respectively. BWF can be used as an interesting biopreservation strategy of bread.

Highlights

Microbial spoilage of bakery products causes significant economic losses for the food industry and consumers
The aim of the present study was to increase the shelf life of loaf bread using Mozzarella di Bufala Campana (MBC) whey fermented by selected lactic acid bacteria (LAB) as a biopreservative
A total of nine LAB isolated from sourdough and tomato for antifungal activity against toxigenic fungi belonging to the genera Penicillium, Aspergillus, Fusarium and Alternaria were selected

Summary

Introduction

Microbial spoilage of bakery products causes significant economic losses for the food industry and consumers. Fungi belonging to the genera Aspergillus, Penicillium, Rhizopus, Cladosporium, Endomyces, Fusarium, Monilia and Mucor are the most common microorganisms responsible for the spoilage of bread (Dal Bello et al, 2007). There is increased consumer interest in the relationship between food and health. There has been an increase in the market for functional foods with health-promoting properties. The widespread use of food additives for food preservation is causing discomfort in many consumers (Mohammadzadeh-Aghdash et al, 2019). The food industry, pressured by market demands, is subjected to the development of new products and food transformation processes to obtain safe food

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