Advances in Food Mycology

ANTIFUNGAL ACTIVITY OF SOURDOUGH
BREAD CULTURES
Lloyd B. Bullerman, Marketa Giesova, Yousef Hassan,
Dwayne Deibert and Dojin Ryu *
1. INTRODUCTION
Many strategies have been studied for control of mould growth
and reduction in mycotoxin production in foods. The most effective
strategy for controlling the presence of mycotoxins in foods is prevention
of growth of the mycotoxin-producing fungi in foods and field
crops in the first place. Mycotoxin contamination may occur prior to
harvest of crops and is often the dominant reason for the occurrence
of mycotoxins in foods and feeds. However, fungal growth on stored
foods and commodities is also a serious and continuing problem. In
recent years increased public concern over chemical food additives
and fungicides in foods has prompted searches for safe naturally
occurring biological agents with antifungal potential. One source of
such compounds are the lactic acid bacteria.
While only a relatively limited number of studies have reported the
inhibitory effects of lactic acid bacteria on fungal growth and mycotoxin
production, it is generally believed that it is safe for humans to
consume lactic acid bacteria and has been known for many years that
lactic acid bacteria may positively influence the gastrointestinal tract
*Lloyd B. Bullerman, Yousef Hassan, Dwayne Deibert and Dojin Ryu, Department
of Food Science and Technology, University of Nebraska, Lincoln, NE 68583-0919,
USA. Marketa Giesova, Department of Dairy and Fat Technology, Institute of
Chemical Technology, Prague, Czech Republic. Correspondence to lbbuller@unlnotes.unl.edu
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