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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations

Full text
Author(s):
Pereira, Ana Paula M. [1] ; Stradiotto, Graziele C. [1] ; Freire, Luisa [1] ; Alvarenga, Veronica O. [1] ; Crucello, Aline [1] ; Morassi, Leticia L. P. [1] ; Silva, Fabiana P. [1] ; Sant'Ana, Anderson S. [1]
Total Authors: 8
Affiliation:
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 133, NOV 2020.
Web of Science Citations: 4
Abstract

This study aimed to investigate the prevalence of spore forming rope-producing microorganisms in different types of flour and to evaluate the potential for spoilage of the isolates through the simulation of the bread manufacturing process. Mesophilic and thermophilic aerobic spore forming bacteria were enumerated in 100 flour samples. Strains isolates were evaluated for their ability to produce amylase and cause rope spoilage in different bread formulations. Amylase-producing strains were identified through 16S rRNA sequencing. The wholemeal flour from industry presented the highest aerobic mesophilic spore forming bacteria counts (3.1 log spores/g). A total of 327 strains were isolated from flours, among which 45 produced amylase. These isolates were identified as Bacillus licheniformis (62%), B. sonorensis (20%) B. cereus (11%), B. pumilus (2%), and Paenibacillus polymyxa (2%). All 45 strains were able to cause spoilage in bread with and without preservatives. The addition of calcium propionate and reduction of water activity and pH were able to prevent the development of rope for 7 days. The development of new formulations can help to assure the microbiological quality and safety of baked products. (AU)

FAPESP's process: 14/17387-8 - Identification and functional analysis of new genes and regulatory elements implicated in the survival and persistence of Salmonella enterica in low-water activity food
Grantee:Aline Crucello
Support Opportunities: Scholarships in Brazil - Post-Doctoral
FAPESP's process: 16/21041-5 - Fungi and modified mycotoxins in grapes and wines: modeling the variability of formation, stability during the processing and health effects
Grantee:Luisa Freire Colombo
Support Opportunities: Scholarships in Brazil - Doctorate