Comparative study of four edible coatings of wheat bread containing lactic acid bacteria showed that coating with Streptococcus salivarius subsp. thermophilus , Lactobacillus delbrueckii subsp. bulgaricus , Lactobacillus acidophilus , sodium alginate, whey and glycerol had the best protective properties against microbial spoilage. The viability of lactic acid bacteria was high in the coating containing alginate and whey: a loss in viability was in one - three orders of magnitude lower from initial concentration of 10 8 –10 9 CFU/g coating after 120 h of storage. Wheat bread with edible coating did not differ by organoleptic assessment from control. The application of edible coating containing lactic acid bacteria to wheat bread diminished the number of mesophilic aerobic and facultative aerobic bacteria in the bread crust and protected it from contamination of mycelium fungi of genera Aspergillus and Penicillium that could preserve wheat bread from mold spoilage and increase shell life.

中文翻译：

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乳酸菌在小麦面包涂层中的应用，以防止微生物腐败

对含有乳酸菌的小麦面包的四种可食用涂层的比较研究表明，唾液链球菌亚种涂层。嗜热菌，德氏乳杆菌亚种。保加利亚乳杆菌、嗜酸乳杆菌、海藻酸钠、乳清和甘油对微生物腐败的保护性能最好。乳酸菌在含有藻酸盐和乳清的涂层中的活力很高：在储存 120 小时后，活力的损失比初始浓度 10 8 –10 9 CFU/g 涂层低一到三个数量级。带有可食用涂层的小麦面包的感官评估与对照没有差异。