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What is Rope Spoilage in Bread from Flour Bacteria about?

This study investigates the prevalence of spore-forming rope-producing bacteria in various flour types and their spoilage potential in bread. A total of 327 strains were isolated, with 45 identified as amylase producers, primarily Bacillus species, which were capable of causing spoilage in bread formulations. The research highlights the effectiveness of calcium propionate and adjustments in water activity and pH in preventing spoilage, suggesting new formulations to enhance the microbiological quality of ba

Author

Reza Febryantara

Language

EN