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Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent

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Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent

dc.contributor.author	Luz Minguez, Carlos
dc.contributor.author	Quiles Beses, Juan Manuel
dc.contributor.author	Romano, Raffaele
dc.contributor.author	Blaiotta, Giuseppe
dc.contributor.author	Rodriguez, Lorena
dc.contributor.author	Meca, Giussepe
dc.date.accessioned	2021-07-26T09:49:20Z
dc.date.available	2021-07-26T09:49:20Z
dc.date.issued	2021
dc.identifier.citation	Luz Minguez, Carlos Quiles Beses, Juan Manuel Romano, Raffaele Blaiotta, Giuseppe Rodriguez, Lorena Meca, Giussepe 2021 Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent International Journal of Food Science and Technology
dc.identifier.uri	https://hdl.handle.net/10550/80021
dc.description.abstract	A total of nine isolated lactic acid bacteria (LAB) from tomato and sourdough with antifungal activity were employed to revaluate the whey of Mozzarella di Bufala through the fermentation process for 72 h at 37 °C. Then, the fermented whey (BWF) was characterised and used as biopreservative in bread formulation. L. plantarum TR7 and L. plantarum TR2 strains showed average lactic acid concentration in BWF of 13.8 g L 1. Also, the bread volatile organic compounds (VOC) analysis showed an increase in hexanal, benzeneacetaldehyde, benzaldehyde and pyrazine tetramethyl when using BWF as ingredient. Moreover, the DPPH-inhibitory activity of bread with BWF extract also reflected a 33% rise in comparison with control bread. The application of BWF as a biopreservation agent in bread showed an increase in shelf life compared with bread with 0.3% calcium propionate and bread control for 2 and 15 days, respectively. BWF can be used as an interesting biopreservation strategy of bread.
dc.language.iso	eng
dc.relation.ispartof	International Journal of Food Science and Technology, 2021
dc.subject	Alimentació
dc.title	Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent
dc.type	journal article	es_ES
dc.date.updated	2021-07-26T09:49:21Z
dc.identifier.doi	10.1111/ijfs.15092
dc.identifier.idgrec	147451
dc.rights.accessRights	open access	es_ES