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This document examines the potential for lactic acid bacteria to inhibit rope spoilage caused by Bacillus strains in wheat sourdough bread. The growth of Bacillus subtilis and Bacillus licheniformis was inhibited by Lactobacillus plantarum and Pediococcus pentosaceus in laboratory experiments. Rope spoilage was prevented in wheat bread when sourdough containing these lactic acid bacteria was added at 20-30g per 100g of dough, as long as the sourdough pH was below 4.0 and total titratable acidity was above 4

Author

Nicoleta Rotaru

Language

EN