%0 Journal Article
%T Controlling the Risk of Bacillus in Food Using Berries
%A Elisaveta Sandulachi
%A Viorica Bulgaru
%A Aliona Ghendov-Mosanu
%A Rodica Sturza
%J Food and Nutrition Sciences
%P 557-577
%@ 2157-9458
%D 2021
%I Scientific Research Publishing
%R 10.4236/fns.2021.126042
%X <b><span style=\"font-family:Verdana;\">Introduction: </span></b><span style=\"font-family:Verdana;\">Increasing the shelf life of
foods without the addition of </span><span style=\"font-family:&quot;\"><span style=\"font-family:Verdana;\">synthetic additives is a demand from both producers
and consumers. Spore-forming bacteria are a problem in the food industry. To
reduce their impact, it is necessary to use complex technologies, as well as
ingredients with antibacterial or antibiotic properties. </span><span style=\"font-family:Verdana;\">The aim of this study was</span><span style=\"font-family:Verdana;\"> to develop initial
symbiotic combinations between lactic acid bacteria and berries to control food
quality. The relevant ability of lactic acid bacteria in the presence of berry
additives to inhibit the growth of Bacillus strains that degrade bakery
products and dairy products </span><span style=\"font-family:Verdana;\">was</span><span style=\"font-family:Verdana;\"> investigated. The antibacterial effect of berries on the growth of </span></span><span style=\"font-family:Verdana;\">&lt;i&gt;</span><i><span style=\"font-family:&quot;\"><span style=\"font-family:Verdana;\">Bacillus </span><span style=\"font-family:Verdana;\">mesentericus</span></span></i><i><span style=\"font-family:Verdana;\">&lt;/i&gt;</span></i><span style=\"font-family:&quot;\"><span style=\"font-family:Verdana;\"> was studied. </span><b><span style=\"font-family:Verdana;\">Methods:</span></b><span style=\"font-family:Verdana;\"> In this study was used inhibition zone test,
also called Kirby-Bauer Test. The growth</span></span><span style=\"font-family:&quot;\"> </span><span style=\"font-family:Verdana;\">rate of bacteria was based on the measurement of the
optical density at</span><span style=\"font-family:&quot;\"> </span><span style=\"font-family:Verdana;\">600 nm
(OD600). The method of Thompson </span><span style=\"font-family:Verdana;\">&lt;i&gt;</span><i><span style=\"font-family:Verdana;\">et al</span></i><i><span style=\"font-family:Verdana;\">&lt;/i&gt;</span></i><span style=\"font-family:&quot;\"><span style=\"font-family:Verdana;\">. has been
used to research the development of ropiness disease in wheat bread samples. </span><b><span style=\"font-family:Verdana;\">Results:</span></b><span style=\"font-family:Verdana;\"> The diameter of the </span></span><span style=\"font-family:Verdana;\">&lt;i&gt;</span><i><span style=\"font-family:Verdana;\">Bacillus pumilus</span></i><i><span style=\"font-family:Verdana;\">&lt;/i&gt;</span></i><span style=\"font-family:Verdana;\">
%K Risk of &lt
%K i&gt
%K Bacillus&lt
%K /i&gt
%K Berries
%K Lactic Acid Bacteria
%K Fermentation
%K Synergism
%K Bakery and Dairy Products
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=109973