ArticleFoods (Basel, Switzerland)2024
Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Estimation of the Antifungal Threshold of Thyme Essential Oil for Bread Preservation, Ensuring Consumer Acceptance and Product Quality.Foods (Basel, Switzerland) · 2025Article
- Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
4 authors.
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Abstract
The organic acids produced by lactic acid bacteria (LAB) during the fermentation of sourdoughs have the ability to reduce the growth of different molds. However, this ability depends on the LAB used. For this reason, in this study, the proportions of different LAB were optimized to obtain aqueous extracts (AEs) from sourdough to reduce fungal growth in vitro, control the acetic acid concentration, and obtain a specific lactic to acetic acid ratio. In addition, the optimized mixtures were used to formulate partially baked bread (PBB) and evaluate the mold growth and bread quality during refrigerated storage. Using a simplex-lattice mixture design, various combinations of
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