Department of Pharmacy, University of Naples "Federico II," Via Domenico Montesano 49, 80131 Napoli, Italy.
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
J Dairy Sci. 2020 Jul;103(7):5906-5915. doi: 10.3168/jds.2019-17547. Epub 2020 May 7.
Nowadays, there is an increasing concern regarding the shelf life of food products, leading producers to research natural antimicrobial agents to use in food preparation. In this study, we evaluated the antifungal activity of Lactobacillus plantarum fermented whey and then added the whey during preparation of pita bread to study shelf-life improvement. The fermented whey showed a satisfactory inhibitory (antifungal) effect against Penicillium expansum and Penicillium brevicompactum strains: the minimum inhibitory and minimum fungicidal concentrations ranged from 3.9 to 39.0 g/L and from 62.5 to 250 g/L, respectively. Addition of fermented whey increased the shelf life of the pita bread. After inoculation of the bread surface with Penicillium, an increase in shelf life until d 8 was achieved compared with the positive control, whereas under natural contamination conditions, an extension of shelf life until d 19 was observed. In terms of antimicrobial activity, the greatest reduction (100%) in fungal growth was achieved when all of the water in the dough was replaced with fermented whey. An untrained sensory panel could not identify differences between bread produced with fermented whey and control pita breads. These results suggest the possibility of using fermented whey in food preservation.
如今，人们越来越关注食品的保质期，这促使生产商研究天然的抗菌剂来用于食品制备。在这项研究中，我们评估了植物乳杆菌发酵乳清的抗真菌活性，然后在制备皮塔饼时添加乳清，以研究保质期的改善。发酵乳清对扩展青霉和短梗霉表现出令人满意的抑制（抗真菌）作用：最小抑菌和最小杀菌浓度分别为 3.9 至 39.0 g/L 和 62.5 至 250 g/L。添加发酵乳清增加了皮塔饼的保质期。与阳性对照相比，在面包表面接种青霉后，可延长保质期至第 8 天，而在自然污染条件下，可延长保质期至第 19 天。就抗菌活性而言，当面团中的所有水都被发酵乳清替代时，真菌生长的减少幅度最大（100%）。未经训练的感官小组无法识别添加发酵乳清的面包与对照皮塔面包之间的差异。这些结果表明，在食品保存中使用发酵乳清是可能的。
