【美国厂家的面包片 Loaf，为何不长霉？？】

来源: 弓尒于 2017-10-14 13:02:45 [档案] [博客] [旧帖] [给我悄悄话] 本文已被阅读：次 (11303 bytes)

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美国有些连锁大超市新鲜自烤的面包，（购买时当天或次日），

室温下，3-5天，多开始生长绿色，灰绿色的霉菌。

Image result for loaf with mould

Related image

厂家的面包片 Loaf，室温，不放冰箱，不长霉，起码2-3星期不长霉绿。

比如下图所示的面包片。

Related image

什么原因呢？

厂家经过什么特殊处理？

这样不长霉的厂家面包片，好还是不好呢？

谢谢赐教。

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Four symbiotic starter combinations were developed and probated in a production laboratory using the selected Lactobacillus strains that were able to grow in flour/water environment accumulating high concentrations of viable cells: L. brevis LBRZ7, L. buchneriLBRZ6, L. plantarum X2, L. paracasei RN5, L. sanfranciscensis R and L. fermentum LBRH10 and the probiotic propionic acid bacterial strain P. freudenreichii ssp. shermanii NBIMCC 327. It was established that in order to prevent bacterial spoilage 10% of the selected starter sourdoughs (sourdough with Starter 2 for rye bread and sourdough with Starter 4 for wheat bread, both starters including P. freudenreichii ssp. shermanii NBIMCC 327) had to be added in the bread-making process while for prevention of mould spoilage the necessary amount of starter sourdough was between 15% and 20%. The developed sourdoughs would allow consumers to prepare and consume delicious and safe bread with extended shelf life without the addition of preservatives.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4433955/

Production of wheat bread without preservatives using sourdough ...

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