Anti-mold properties of fermented apple juice in bread

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-11-04 DOI:10.1002/cche.10845

Pierre Gélinas, Nathalie Rémillard

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引用次数: 0

Abstract

Background and Objectives

Bread may be spoiled by mold, which results in major economic losses. The aim of this study was to optimize the anti-mold properties of apple juice fermented with Propionibacterium freudenreichii to get high levels of propionic acid with lesser amounts of acetic acid, which impairs bread taste.

Findings

After fermentation for 7 days at 35°C, apple juice (half-diluted to about 4% fermentable sugars; with 1% yeast extract; pH adjusted to 6.0) contained 1.0% propionic acid and little amounts of acetic acid (about 0.35%).

Conclusions

In bread, the anti-mold activity of fermented apple juice (5%, fb) was similar to that of apple cider vinegar (2.44%, fb).

Significance and Novelty

Fermented apple juice is a novel mold inhibitor for bread that may replace apple cider vinegar and part of calcium propionate.

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.