The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread

Applied Microbiology and Biotechnology
Markus C E BelzElke K Arendt

Abstract

The consumption of low-salt bread represents an efficient way to improve public health by decreasing cardiovascular health issues related to increased intakes of sodium chloride (NaCl). The reduction of NaCl influences the bread quality characteristics, in particular the shelf-life. Calcium propionate (CP) is commonly used in bread as an antifungal agent. Alternatively, sourdough can be used as a natural preservative. This work addresses the feasibility of NaCl reduction in wheat bread focussing on shelf-life and the compensation using sourdough as well as chemical preservatives. The impact of NaCl reduction and the addition of preservative agents in conjunction with different NaCl concentrations on the shelf-life of bread were tested under 'environmental' conditions in a bakery as well as using challenge tests against selected fungi. The challenge tests were performed using fungi commonly found in the bakery environment such as Penicillium expansum, Fusarium culmorum and Aspergillus niger. NaCl reduction decreased the shelf-life by 1-2 days. The addition of sourdough with antifungal activity prolonged the shelf-life to 12-14 days whereas the addition of 0.3 % calcium propionate prolonged the shelf-life to 10-12 days only. The ...Continue Reading

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Citations

Mar 17, 2016·Critical Reviews in Food Science and Nutrition·Claudia AxelElke K Arendt
Apr 22, 2015·Revista Argentina de microbiología·Carla L GerezMaría I Torino
May 30, 2016·International Journal of Food Microbiology·Claudia AxelElke K Arendt
Aug 15, 2017·Foods·Markus C E BelzMichael Czerny
Jul 12, 2018·Critical Reviews in Food Science and Nutrition·Marcus SchmidtElke K Arendt
Feb 24, 2018·Journal of Food Protection·Emma Mani LópezAurelio López Malo
Jun 16, 2017·Food and Environmental Virology·Christine Susan FagnantJohn Scott Meschke
Feb 24, 2017·Foods·Urszula Krupa-Kozak, Natalia Drabińska
May 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Laura RomanManuel Gomez
Sep 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Maria LopesFernando Ramos

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