Bacillus amyloliquefaciens ANT1 activity against Pennicillum spp. as (original) (raw)
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Bacillus amyloliquefaciens ANT1 activity against Pennicillum spp. as bread spoliage mould
Moulds are main responsible for bread spoilage even because of its low water activity (wa). In the course of six months, we analized different kind of breads, with the aim to evaluate their content in moulds. Penicillum decumbens, Penicillum crysogenum and Pennicillum spp. were isolated from all breads sample. A modified susceptibility test was carried out to ascertain mould isolates sensitivity to Bacillus amyloliquefaciens ANT1 antimicrobials. ANT1 antimicrobial activity against potentially pathogenic bacteria and moulds was proved and the results reported elsewhere [3][4] Bread samples were artificially contaminated with the moulds isolates and ANT1. The moulds content in samples was measured after 24 h. Aspergillus niger ATCC9642 was used as positive control microorganism in test susceptibility because of its sensitivity to ANT1 antimicrobials [1][2]. ANT1 production of NRPS, PKS was also ascertained [5]. The results of our survey proved the antimicrobial activity of ANT1 agains...
Microorganisms Involved in Spoilage of Bread and Its Control Measures
Bread is a food product that is universally accepted as a very convenient form of food that has desirability to all population rich—and poor, rural and urban. Its origin dates back to the Neolithic era and is still one of the most consumed and acceptable staple in all parts of the world. It is a good source of nutrients, such as macronutrients and micronutrients that are all essential for human health (Potter and Hotchkiss 2006). Bread and other bakery products are subjected to various spoilage problems, viz., physical, chemical and microbial; the latter is the most serious one particularly bacterial (Bacillus sp.) and mold growth. Various molds involved in spoilage of bread include Rhizopus, Mucor, Penicillium, Eurotium, Aspergillus and Monilia (Saranraj and Geetha 2012). Likewise, yeast spoilage known as “Chalk mold” is caused by Pichia butonii. In this chapter, the types of microbial spoilage, various methods for detection of these spoilage and appropriate control measures are described.
Frontiers in Microbiology, 2021
Bread and intermediate moisture bakery products are mainly spoiled by yeasts and filamentous fungi. The inoculum load and preservation system used determines their shelf life. To extend the shelf life of such commodities, the use of chemical preservatives is the most common way to try and control the initiation of mold spoilage of bread. This study has utilized a rapid turbidimetric assay system (Bioscreen C) to examine the temporal efficacy of calcium propionate (CP) and potassium sorbate (PS) for controlling the growth of important bread spoilage fungi. The objectives were to compare the temporal growth of strains of three important spoilage fungi Hyphopichia burtonii (HB17), Paecilomyces variotii (PV11), and Penicillium roqueforti (PR06) isolated from visibly molded bread to (a) different concentrations of CP and PS (0–128 mM), (b) temperatures (25°C, 30°C), (c) water activity (aw; 0.95, 0.97), and (d) pH (5.0, 5.5). All three abiotic factors, pH, aw, and temperature, and preserv...
Food Microbiology
This study aims at the characterisation of growth behaviour of three strains of Bacillus amyloliquefaciens, isolated from ropy bread (ATCC8473), wheat grain (ISPA-S109.3) and semolina (ISPA-N9.1) to estimate rope spoilage risk in pan bread during shelf-life using the Sym'Previus tool. Cardinal values and growth/ no growth boundaries were determined in broth, while artificial spore inoculations were performed in dough for various pan bread recipes to compare experimental counts with in silico growth simulations. Finally, two storage scenarios were tested to determine the probability to reach a spoilage threshold during bread shelf-life. Similarly to the safety criteria fixed for Listeria monocytogenes contamination in foodstuff complying with EC regulation, a potential rope spoilage threshold was arbitrary fixed at 5 log CFU/g for B. amyloliquefaciens. This study further underlines a higher rope spoilage potential of the ISPA strains as compared to the ATCC strain, thus emphasizi...