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Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds

Els Debonne (UGent) , An Vermeulen (UGent) , Naomi Bouboutiefski, Tony Ruyssen (UGent) , Filip Van Bockstaele (UGent) , Mia Eeckhout (UGent) and Frank Devlieghere (UGent)
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Abstract
Most interesting antifungal compounds from sourdough fermentation are acetic acid (AA) and DL-3-phenyllactic acid (PLA). Although the role of pH on the activity of organic acids has been established long time ago, no information is available on the importance of undissociated acid (HA) expressed on the aqueous phase of bread (CHA, mmole/L). Mostly, concentrations (mmole/kg dough or bread, CTOT) and pH are given side by side. The aim of this study was to show the importance of CHA for adequate comparison of in-vitro growth data with bread shelf-life. Growth of Penicillium paneum and Aspergillus niger was recorded using a micro-dilution assay with optical density measurements. Parameters such as aw (0.94-0.98), pH (4.6-6.0), temperature (10-30 degrees C), time (0-8 days) and CTOT (0-300 mM) were varied. Growth/no-growth models were developed and shelf-life tests of par-baked breads of 45 days at 20 degrees C were conducted. The modelled inhibitory concentrations of undissociated acid were comparable with the shelf-life test of bread: (PLA) 50 versus 39-84 mmol/L; (AA) 110 versus 110-169 mmol/L. This study showed the applicability of G/NG models for bread shelf-life prediction and highlighted the importance of CHA. Moreover, it was found that naturally present PLA in sourdough bread is insufficient to increase bread shelf-life.
Keywords
Phenyllactic acid, Acetic acid, Modelling, Bread spoilage, Preservation, GROWTH/NO-GROWTH-MODELS, THYME ESSENTIAL OIL, PAR-BAKED WHEAT, LACTOBACILLUS-SANFRANCISCENSIS, PENICILLIUM-PANEUM, PHENYLLACTIC ACID, ASPERGILLUS-NIGER, WATER ACTIVITY, SORBIC ACID, BACTERIA

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MLA
Debonne, Els, et al. “Modelling and Validation of the Antifungal Activity of DL-3-Phenyllactic Acid and Acetic Acid on Bread Spoilage Moulds.” FOOD MICROBIOLOGY, vol. 88, 2020, doi:10.1016/j.fm.2019.103407.
APA
Debonne, E., Vermeulen, A., Bouboutiefski, N., Ruyssen, T., Van Bockstaele, F., Eeckhout, M., & Devlieghere, F. (2020). Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds. FOOD MICROBIOLOGY, 88. https://doi.org/10.1016/j.fm.2019.103407
Chicago author-date
Debonne, Els, An Vermeulen, Naomi Bouboutiefski, Tony Ruyssen, Filip Van Bockstaele, Mia Eeckhout, and Frank Devlieghere. 2020. “Modelling and Validation of the Antifungal Activity of DL-3-Phenyllactic Acid and Acetic Acid on Bread Spoilage Moulds.” FOOD MICROBIOLOGY 88. https://doi.org/10.1016/j.fm.2019.103407.
Chicago author-date (all authors)
Debonne, Els, An Vermeulen, Naomi Bouboutiefski, Tony Ruyssen, Filip Van Bockstaele, Mia Eeckhout, and Frank Devlieghere. 2020. “Modelling and Validation of the Antifungal Activity of DL-3-Phenyllactic Acid and Acetic Acid on Bread Spoilage Moulds.” FOOD MICROBIOLOGY 88. doi:10.1016/j.fm.2019.103407.
Vancouver
1.
Debonne E, Vermeulen A, Bouboutiefski N, Ruyssen T, Van Bockstaele F, Eeckhout M, et al. Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds. FOOD MICROBIOLOGY. 2020;88.
IEEE
[1]
E. Debonne et al., “Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds,” FOOD MICROBIOLOGY, vol. 88, 2020.
@article{8639941,
  abstract     = {Most interesting antifungal compounds from sourdough fermentation are acetic acid (AA) and DL-3-phenyllactic acid (PLA). Although the role of pH on the activity of organic acids has been established long time ago, no information is available on the importance of undissociated acid (HA) expressed on the aqueous phase of bread (CHA, mmole/L). Mostly, concentrations (mmole/kg dough or bread, CTOT) and pH are given side by side. The aim of this study was to show the importance of CHA for adequate comparison of in-vitro growth data with bread shelf-life. Growth of Penicillium paneum and Aspergillus niger was recorded using a micro-dilution assay with optical density measurements. Parameters such as aw (0.94-0.98), pH (4.6-6.0), temperature (10-30 degrees C), time (0-8 days) and CTOT (0-300 mM) were varied. Growth/no-growth models were developed and shelf-life tests of par-baked breads of 45 days at 20 degrees C were conducted. The modelled inhibitory concentrations of undissociated acid were comparable with the shelf-life test of bread: (PLA) 50 versus 39-84 mmol/L; (AA) 110 versus 110-169 mmol/L. This study showed the applicability of G/NG models for bread shelf-life prediction and highlighted the importance of CHA. Moreover, it was found that naturally present PLA in sourdough bread is insufficient to increase bread shelf-life.},
  articleno    = {103407},
  author       = {Debonne, Els and Vermeulen, An and Bouboutiefski, Naomi and Ruyssen, Tony and Van Bockstaele, Filip and Eeckhout, Mia and Devlieghere, Frank},
  issn         = {0740-0020},
  journal      = {FOOD MICROBIOLOGY},
  keywords     = {Phenyllactic acid,Acetic acid,Modelling,Bread spoilage,Preservation,GROWTH/NO-GROWTH-MODELS,THYME ESSENTIAL OIL,PAR-BAKED WHEAT,LACTOBACILLUS-SANFRANCISCENSIS,PENICILLIUM-PANEUM,PHENYLLACTIC ACID,ASPERGILLUS-NIGER,WATER ACTIVITY,SORBIC ACID,BACTERIA},
  language     = {eng},
  pages        = {10},
  title        = {Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds},
  url          = {http://dx.doi.org/10.1016/j.fm.2019.103407},
  volume       = {88},
  year         = {2020},
}

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