The effect of Lactococcus lactis PTCC 1336 (spraying) and application of calcium propionate on shelf life and organoleptic characteristics of Lavash bread.

Molds can be noted as one of the major factors in bread corruption that mainly caused by Aspergillus, Fusarium and Penicillium. In addition to the economic losses caused by mold, types of toxins produced by them can also cause health problems. Chemical preservative such as propionic and sorbic acids are mainly used for preventing mold growth that it is not receptive to consumers. In recent years due to increasing public awareness, Customers demand to reduce the use of chemicals and the use of natural preservatives. Lactic acid bacteria are one of the biological preservatives that because of the antimicrobial properties and in some cases due to the positive effects on organoleptic properties have received much attention. In this project, the effect of spraying the bacterium Lactococcus lactis PTCC 1336 at three concentrations (zero, 10⁴ cfu /cm² and 10⁶ cfu /cm²) and also the combined use of calcium propionate in three levels , zero, 2 and 4 % (w/w) on improving the duration of preservation and its effect on organoleptic properties of bread and also its effect on reducing the amount of calcium propionate was investigated. In those bread, the quantity of pH, acidity, and the amount of mold formation (macroscopic and laboratory observations) were measured. The results showed Spraying bacterium Lactococcus lactis PTCC 1336 on bread Can be more powerful Compared with calcium propionate Compared with calcium propionate reduces the mold. So the least amount of mold at the sample M3P3 (Samples containing 10⁶cfu/cm², 0.4% PC) observed. as well The results showed concomitant use of Lactococcus lactis PTCC 1336 and calcium propionate Activity on mold synergistic effects are produced.