Selezione di batteri lattici da semole di grano duro per il controllo delle muffe del pane

SELECTION OF LACTIC ACID BACTERIA FOR CONTROLLING BREAD MOULD FROM WHEAT SEMOLINA The study of microbial ecosystems may lead to isolation of strains that exhibit peculiar technological features. This is the case of the characterization of lactic acid bacteria populations occurring in wheat semolina. In order to assess the antifungal properties of isolates, fermentation products of 17 representative strains were tested in vitro against 3 fungal strains originating from bakery products (Aspergillus niger, Penicillium roqueforti, Endomyces fibuliger). Three strains belonging to the species Weissella cibaria, Leuconostoc citreum and Lactobacillus rossiae, were selected since they showed an inhibitory effect similar to 0.3% (wt/vol) calcium propionate. The inhibitory effect of fermentation products of2 strains was assessed in bread artificially inoculated with A. niger. The Leuc. citreum strain caused 1 day delay in mould development with respect to the untreated control.