Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review
Aiping Liu, Rui‐Xia Xu, Shun Zhang, Yuting Wang, Bin Hu, Xiaolin Ao +5 more
Frontiers in Microbiology
Abstract
Bakery products are nutritious, but they are susceptible to fungal contamination, which leads to a decline in quality and safety. Chemical preservatives are often used to extend the shelf-life of bakery products, but long-term consumption of these preservatives may increase the risk of chronic diseases. Consumers increasingly demand food with fewer chemical preservatives. The application of lactic acid bacteria (LAB) as a novel biological preservative not only prolongs the shelf-life of bakery products but also improves the baking properties of bakery products. This review summarizes different types and action mechanisms of antifungal compounds produced by LAB, factors affecting the production of antifungal compounds, and the effects of antifungal LAB on bakery products, providing a reference for future applications of antifungal LAB in bakery products.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
lactic acid bacteria (LAB) improves baking properties of bakery products
“The application of lactic acid bacteria (LAB) as a novel biological preservative not only prolongs the shelf-life of bakery products but also improves the baking properties of bakery products.”
lactic acid bacteria (LAB) prolongs shelf-life of bakery products
“The application of lactic acid bacteria (LAB) as a novel biological preservative not only prolongs the shelf-life of bakery products but also improves the baking properties of bakery products.”