DEVELOPMENT OF NEW SYSTEMS OF BIO-PRESERVATION FOR THE SAFETY AND SHELF-LIFE OF FOOD

This PhD thesis deals with the selection and characterization of Lactic Acid Bacteria strains to be applied in different stages of supply chain of bakery and cereal production, in order to set up bio-control strategies, against the cereal-related fungal contaminants. We studied and highlighted some interesting functional and nutritional features of Lactobacillus plantarum CE84, which can be exploited as new starter for food fermentations, in bakery and/or cereal sector, delaying or inhibiting fungal contaminants. Moreover, we demonstrated that could be possible to prolong the mould-free shelf life of the bread, using selected hetero-fermentative Lactobacillus strains in sourdough preparation with wheat flour and sucrose. Further studies will allow to verify the possible application of these strategies for improving food quality and safety.