Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread

Debonne, Els; Van Schoors, Fien; Maene, Peter; Van Bockstaele, Filip; Vermeir, Pieter; Verwaeren, Jan; Eeckhout, Mia; Devlieghere, Frank

doi:10.1016/j.ijfoodmicro.2020.108551

Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread

Sourdough is a very interesting natural preservation system to prolong mould free shelf-life of bread. Numerous studies have reported that the antifungal activity of sourdough is mainly correlated with the presence of lactic (LA) and acetic acid (AA), but very few information is available on the …