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

Detalhes bibliográficos
Autor(a) principal: Ana Paula Maciel Pereira
Data de Publicação: 2020
Outros Autores: Graziele Cristina Stradiotto, Luísa Freire, Verônica Ortiz Alvarenga, Aline Crucello, Leticia Lauandos Pozza Morassi, Fabiana P. Silva, Anderson de Souza Sant'Ana
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFMG
Texto Completo: http://hdl.handle.net/1843/40673
Resumo: CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
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spelling 2022-03-31T21:06:07Z2022-03-31T21:06:07Z2020-111331710.1016/j.lwt.2020.1101080023-6438http://hdl.handle.net/1843/40673CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorFAPESP - Fundação de Amparo à Pesquisa do Estado de São PauloThis 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.engUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSLWT - Food Science and TechnologyBactériasFarinhaPãoBacillusAmylaseBakery productsShelf-lifePreservativesOccurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulationsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.sciencedirect.com/science/article/pii/S0023643820310975Ana Paula Maciel PereiraGraziele Cristina StradiottoLuísa FreireVerônica Ortiz AlvarengaAline CrucelloLeticia Lauandos Pozza MorassiFabiana P. SilvaAnderson de Souza Sant'Anaapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/40673/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALOccurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations.pdfOccurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations.pdfapplication/pdf2093851https://repositorio.ufmg.br/bitstream/1843/40673/2/Occurrence%20and%20enumeration%20of%20rope-producing%20spore%20forming%20bacteria%20in%20flour%20and%20their%20spoilage%20potential%20in%20different%20bread%20formulations.pdf3eb747466eacc005b242765028f0dea4MD521843/406732022-03-31 18:06:07.868oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-03-31T21:06:07Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
dc.title.pt_BR.fl_str_mv Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations
title Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations
spellingShingle Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations
Ana Paula Maciel Pereira
Bacillus
Amylase
Bakery products
Shelf-life
Preservatives
Bactérias
Farinha
Pão
title_short Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations
title_full Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations
title_fullStr Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations
title_full_unstemmed Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations
title_sort Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations
author Ana Paula Maciel Pereira
author_facet Ana Paula Maciel Pereira
Graziele Cristina Stradiotto
Luísa Freire
Verônica Ortiz Alvarenga
Aline Crucello
Leticia Lauandos Pozza Morassi
Fabiana P. Silva
Anderson de Souza Sant'Ana
author_role author
author2 Graziele Cristina Stradiotto
Luísa Freire
Verônica Ortiz Alvarenga
Aline Crucello
Leticia Lauandos Pozza Morassi
Fabiana P. Silva
Anderson de Souza Sant'Ana
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Ana Paula Maciel Pereira
Graziele Cristina Stradiotto
Luísa Freire
Verônica Ortiz Alvarenga
Aline Crucello
Leticia Lauandos Pozza Morassi
Fabiana P. Silva
Anderson de Souza Sant'Ana
dc.subject.por.fl_str_mv Bacillus
Amylase
Bakery products
Shelf-life
Preservatives
topic Bacillus
Amylase
Bakery products
Shelf-life
Preservatives
Bactérias
Farinha
Pão
dc.subject.other.pt_BR.fl_str_mv Bactérias
Farinha
Pão
description CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
publishDate 2020
dc.date.issued.fl_str_mv 2020-11
dc.date.accessioned.fl_str_mv 2022-03-31T21:06:07Z
dc.date.available.fl_str_mv 2022-03-31T21:06:07Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1843/40673
dc.identifier.doi.pt_BR.fl_str_mv 10.1016/j.lwt.2020.110108
dc.identifier.issn.pt_BR.fl_str_mv 0023-6438
identifier_str_mv 10.1016/j.lwt.2020.110108
0023-6438
url http://hdl.handle.net/1843/40673
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.pt_BR.fl_str_mv LWT - Food Science and Technology
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.publisher.initials.fl_str_mv UFMG
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv FAR - DEPARTAMENTO DE ALIMENTOS
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMG
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Repositório Institucional da UFMG
collection Repositório Institucional da UFMG
bitstream.url.fl_str_mv https://repositorio.ufmg.br/bitstream/1843/40673/1/License.txt
https://repositorio.ufmg.br/bitstream/1843/40673/2/Occurrence%20and%20enumeration%20of%20rope-producing%20spore%20forming%20bacteria%20in%20flour%20and%20their%20spoilage%20potential%20in%20different%20bread%20formulations.pdf
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