Evaluating the ability of liquid sourdough containing L. plantarum and L. reuteri starters in inhibition of bread mold spoilage

Spoilage of bakery products is mainly caused by molds. Nowadays، consumers demand for minimal use of chemical preservatives in foods. Thus، researchers attempted to use lactic acid bacteria as biopreservatives in food. Lactic acid bacteria produce a number of antifungal metabolites، e. g. organic acids، diacetyl، acetone، hydrogen peroxide، antifungal peptides and bacteriocin، by which the shelf-life of food is prolonged. In this study antifungal properties of lactic acid bacteria including L. plantarum and L. reuteri in sourdough in inhibition of Aspergillus niger and two Aspergillus species (yellow and black molds) isolated from bread was investigated. Results showed THAT after 2nd day، Aspergillus niger growth was significantly (P<0. 05) higher in control culture than that of sourdough supernatants cultures. In case of yellow and black molds، sourdough supernatant cultures did not retard mold growth.