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The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread

Overview of attention for article published in Applied Microbiology & Biotechnology, May 2012
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Title
The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread
Published in
Applied Microbiology & Biotechnology, May 2012
DOI 10.1007/s00253-012-4052-x
Pubmed ID
Authors

Markus C. E. Belz, Regina Mairinger, Emanuele Zannini, Liam A. M. Ryan, Kevin D. Cashman, Elke K. Arendt

Abstract

The consumption of low-salt bread represents an efficient way to improve public health by decreasing cardiovascular health issues related to increased intakes of sodium chloride (NaCl). The reduction of NaCl influences the bread quality characteristics, in particular the shelf-life. Calcium propionate (CP) is commonly used in bread as an antifungal agent. Alternatively, sourdough can be used as a natural preservative. This work addresses the feasibility of NaCl reduction in wheat bread focussing on shelf-life and the compensation using sourdough as well as chemical preservatives. The impact of NaCl reduction and the addition of preservative agents in conjunction with different NaCl concentrations on the shelf-life of bread were tested under 'environmental' conditions in a bakery as well as using challenge tests against selected fungi. The challenge tests were performed using fungi commonly found in the bakery environment such as Penicillium expansum, Fusarium culmorum and Aspergillus niger. NaCl reduction decreased the shelf-life by 1-2 days. The addition of sourdough with antifungal activity prolonged the shelf-life to 12-14 days whereas the addition of 0.3 % calcium propionate prolonged the shelf-life to 10-12 days only. The fungal challenge tests revealed differences in the determined shelf-life between the different fungi based on their resistance. Similar antifungal performance was observed in sourdough breads and calcium propionate breads when tested against the different indicator moulds. The findings of this study indicate that addition of sourdough fermented using a specifically selected antifungal Lactobacillus amylovorus DSM 19280 can replace the chemical preservative calcium propionate addition and compensate for the reduced level and, therefore, guarantee the product safety of low-salt bread.

Mendeley readers

The data shown below were compiled from readership statistics for 93 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United States 1 1%
Czechia 1 1%
Germany 1 1%
Unknown 90 97%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 16 17%
Student > Master 16 17%
Student > Bachelor 12 13%
Student > Doctoral Student 8 9%
Other 7 8%
Other 16 17%
Unknown 18 19%
Readers by discipline Count As %
Agricultural and Biological Sciences 34 37%
Chemistry 9 10%
Biochemistry, Genetics and Molecular Biology 7 8%
Engineering 5 5%
Medicine and Dentistry 3 3%
Other 12 13%
Unknown 23 25%

Attention Score in Context

This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 05 March 2014.
All research outputs
#10,837,055
of 12,225,271 outputs
Outputs from Applied Microbiology & Biotechnology
#4,541
of 5,233 outputs
Outputs of similar age
#163,311
of 195,361 outputs
Outputs of similar age from Applied Microbiology & Biotechnology
#48
of 74 outputs
Altmetric has tracked 12,225,271 research outputs across all sources so far. This one is in the 1st percentile – i.e., 1% of other outputs scored the same or lower than it.
So far Altmetric has tracked 5,233 research outputs from this source. They receive a mean Attention Score of 3.6. This one is in the 1st percentile – i.e., 1% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 195,361 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 1st percentile – i.e., 1% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 74 others from the same source and published within six weeks on either side of this one. This one is in the 1st percentile – i.e., 1% of its contemporaries scored the same or lower than it.