Abstract

This study aims at the characterisation of growth behaviour of three strains of Bacillus amyloliquefaciens,isolated from ropy bread (ATCC8473), wheat grain (ISPA-S109.3) and semolina (ISPA-N9.1) to estimaterope spoilage risk in pan bread during shelf-life using the Sym'Previus tool. Cardinal values and growth/no growth boundaries were determined in broth, while artificial spore inoculations were performed indough for various pan bread recipes to compare experimental counts with in silico growth simulations.Finally, two storage scenarios were tested to determine the probability to reach a spoilage thresholdduring bread shelf-life. Similarly to the safety criteria fixed for Listeria monocytogenes contamination infoodstuff complying with EC regulation, a potential rope spoilage threshold was arbitrary fixed at 5 logCFU/g for B. amyloliquefaciens. This study further underlines a higher rope spoilage potential of the ISPAstrains as compared to the ATCC strain, thus emphasizing the interest to characterise both wild strainsand reference strain to account for biological variability. In conclusion, this study showed that availabledecision making tools which are largely recognized to predict behaviour of pathogenic strains, shall alsobe used with spoilage strains to help maintain food quality and extend shelf-life.

Autore Pugliese

• Valerio Francesca , Lavermicocca Paola , Lonigro Stella Lisa , Di Biase Mariaelena

Tutti gli autori

• F. Valerio; M. Di Biase; V. Huchet; N. Desriac; S.L. Lonigro; P. Lavermicocca;D. Sohier; F. Postollec

Titolo volume/Rivista

Food microbiology

Anno di pubblicazione

2014

ISSN

0740-0020

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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