Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations

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dc.creatorAna Paula Maciel Pereira
dc.creatorGraziele Cristina Stradiotto
dc.creatorLuísa Freire
dc.creatorVerônica Ortiz Alvarenga
dc.creatorAline Crucello
dc.creatorLeticia Lauandos Pozza Morassi
dc.creatorFabiana P. Silva
dc.creatorAnderson de Souza Sant'Ana
dc.date.accessioned2022-03-31T21:06:07Z
dc.date.accessioned2025-09-09T00:20:05Z
dc.date.available2022-03-31T21:06:07Z
dc.date.issued2020-11
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.lwt.2020.110108
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/1843/40673
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofLWT - Food Science and Technology
dc.rightsAcesso Aberto
dc.subjectBactérias
dc.subjectFarinha
dc.subjectPão
dc.subject.otherBacillus
dc.subject.otherAmylase
dc.subject.otherBakery products
dc.subject.otherShelf-life
dc.subject.otherPreservatives
dc.titleOccurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations
dc.typeArtigo de periódico
local.citation.epage7
local.citation.spage1
local.citation.volume133
local.description.resumoThis study aimed to investigate the prevalence of spore forming rope-producing microorganisms in different types of flour and to evaluate the potential for spoilage of the isolates through the simulation of the bread manufacturing process. Mesophilic and thermophilic aerobic spore forming bacteria were enumerated in 100 flour samples. Strains isolates were evaluated for their ability to produce amylase and cause rope spoilage in different bread formulations. Amylase-producing strains were identified through 16S rRNA sequencing. The wholemeal flour from industry presented the highest aerobic mesophilic spore forming bacteria counts (3.1 log spores/g). A total of 327 strains were isolated from flours, among which 45 produced amylase. These isolates were identified as Bacillus licheniformis (62%), B. sonorensis (20%) B. cereus (11%), B. pumilus (2%), and Paenibacillus polymyxa (2%). All 45 strains were able to cause spoilage in bread with and without preservatives. The addition of calcium propionate and reduction of water activity and pH were able to prevent the development of rope for 7 days. The development of new formulations can help to assure the microbiological quality and safety of baked products.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643820310975

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