A Study on Bread Mould Spoilage by Using Lactic Acid Bacteria and Yeast with Antifungal Properties

Bread  is  the  most  important  staple  food  in  the  Western  world  and  it  is  generally  viewed  as  a  perishable  commodity,  The  presence  of  mould, another  concern  is  the  potential  mycotoxins  production  that  may  cause  public  health problems  Lactic  acid  bacteria  (LAB)  as  bio  preservation organisms are of particular interest: they have been used for centuries as starter cultures in the food industry and are able to produce different kind of  bioactive  molecules  that  inhibit  fungal  spoilage.  The  efficacy  of  antifungal  LAB  as  bio-preservative  in  bread  manufacture  industry  is  quite relevant. The inhibitory activity against molds. Thus, Lactic acid has the potential to improve the shelf-life of bread under normal circumstances. The use of LAB as protective cultures may possess several advantages over the use of purified bacteriocins; the cultures may serve as the source of bacteriocins as well as a broad range of other antimicrobials including organic acids, carbondioxide, ethanol, hydrogen peroxide, and diacetyl These microorganisms may also exhibit antimicrobial activity against spoilage microorganisms, thus increasing shelf life. Therefore, LAB can be used  as  protective  cultures  to  inhibit  pathogens  and/or  prolong  the  shelf  life  of  foods,  or they  may  be  useful  as  bio-sanitizers  to  reduce  or eliminate colonization of pathogens in an environment. The proper choice of LAB (either alone or in combination with other hurdles), as well as the  selection  and  development  of  strains  with  best  performance  for  each  particular  food, may  greatly  reinforce  the  competitiveness  of  bio preservation methods in the food industry.