Observational analysis showed that fermentates inhibit mold growth in preservative-free bread, suggesting a natural alternative to synthetic preservatives.
Key Points
Fermentates significantly inhibited mold growth, with Product A outperforming others in preserving bread.
At 2% concentration, Product A delayed mold growth for 8 days, while Product F achieved 6 days.
The study utilized a validated time-to-growth model, demonstrating high predictive accuracy in mold inhibition.
Fermentates also improved bread quality parameters, enhancing moisture retention and reducing water activity.
Cite This Study
Hernández‐Figueroa et al. (2025) studied this question.