{"title":"发酵苹果汁在面包中的防霉性能","authors":"Pierre Gélinas, Nathalie Rémillard","doi":"10.1002/cche.10845","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>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 <i>Propionibacterium freudenreichii</i> to get high levels of propionic acid with lesser amounts of acetic acid, which impairs bread taste.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>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%).</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>In bread, the anti-mold activity of fermented apple juice (5%, fb) was similar to that of apple cider vinegar (2.44%, fb).</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>Fermented apple juice is a novel mold inhibitor for bread that may replace apple cider vinegar and part of calcium propionate.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"5-10"},"PeriodicalIF":2.2000,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10845","citationCount":"0","resultStr":"{\"title\":\"Anti-mold properties of fermented apple juice in bread\",\"authors\":\"Pierre Gélinas, Nathalie Rémillard\",\"doi\":\"10.1002/cche.10845\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>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 <i>Propionibacterium freudenreichii</i> to get high levels of propionic acid with lesser amounts of acetic acid, which impairs bread taste.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Findings</h3>\\n \\n <p>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%).</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>In bread, the anti-mold activity of fermented apple juice (5%, fb) was similar to that of apple cider vinegar (2.44%, fb).</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance and Novelty</h3>\\n \\n <p>Fermented apple juice is a novel mold inhibitor for bread that may replace apple cider vinegar and part of calcium propionate.</p>\\n </section>\\n </div>\",\"PeriodicalId\":9807,\"journal\":{\"name\":\"Cereal Chemistry\",\"volume\":\"102 1\",\"pages\":\"5-10\"},\"PeriodicalIF\":2.2000,\"publicationDate\":\"2024-11-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10845\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cereal Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/cche.10845\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.10845","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Anti-mold properties of fermented apple juice in bread
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.
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.
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