date:Feb 25, 2013
for identifying the compounds.
L. hammesii produced substantial quantities of hydroxylated monounsaturated fatty acids which the researchers found strongly inhibited mold formation. A second antifungal fatty acid produced by cereal enzymes contributes to the antifungal activity of sourdough.
The two compounds and their formation by cereal or microbial enzymes had been described previously, but their antifungal activity and their generation in food production was unknown, says Gaenzle. These