Document Detail

Antifungal activity of Leuconostoc citreum and Weissella confusa in rice cakes.
MedLine Citation:
PMID:  23124754     Owner:  NLM     Status:  In-Data-Review    
The antifungal activity of organic acids greatly improves the shelf life of bread and bakery products. However, little is known about the effect of lactic acid fermentation on fungal contamination in rice cakes. Here, we show that lactic acid fermentation in rice dough can greatly retard the growth of three fungal species when present in rice cakes, namely Cladosporium sp. YS1, Neurospora sp. YS3, and Penicillium crustosum YS2. The antifungal activity of the lactic acid bacteria against these fungi was much better than that of 0.3% calcium propionate. We found that organic acids including lactic and acetic acid, which are byproducts of lactic fermentation or can be artificially added, were the main antifungal substances. We also found that some Leuconostoc citreum and Weissella confusa strains could be good starter species for rice dough fermentation. These results imply that these lactic acid bacteria can be applicable to improve the preservation of rice cakes.
Eunjong Baek; Hyojin Kim; Hyejung Choi; Sun Yoon; Jeongho Kim
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Publication Detail:
Type:  Journal Article     Date:  2012-11-04
Journal Detail:
Title:  Journal of microbiology (Seoul, Korea)     Volume:  50     ISSN:  1976-3794     ISO Abbreviation:  J. Microbiol.     Publication Date:  2012 Oct 
Date Detail:
Created Date:  2012-11-05     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9703165     Medline TA:  J Microbiol     Country:  Korea (South)    
Other Details:
Languages:  eng     Pagination:  842-8     Citation Subset:  IM    
Department of Biological Sciences, Inha University, Incheon, 402-751, Republic of Korea.
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