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Spoilage in crumpets involves a shift from Bacillus licheniformis to lactic acid bacteria (LAB), leading to increased CO2 and fruity odors. Leuconostoc mesenteroides was identified as a key CO2 producer during spoilage.

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Area of Science:

  • Food Microbiology
  • Bakery Science
  • Chemical Leavening

Background:

  • English-style crumpets are chemically leavened bakery products susceptible to spoilage.
  • Modified atmosphere packaging (MAP) using CO2:N2 (3:2) was employed to extend shelf life.
  • Initial microbial analysis revealed Bacillus licheniformis as the sole anaerobic isolate.

Purpose of the Study:

  • To investigate the microbial dynamics and spoilage mechanisms in crumpets stored under modified atmosphere packaging.
  • To identify the key microorganisms responsible for spoilage and gas production.

Main Methods:

  • Crumpets were packaged in a CO2:N2 (3:2) atmosphere and stored at ambient temperature.
  • Microbial populations were assessed using anaerobic plate counts on selective media (APT and MRS at pH 5.5).
  • Gas production (CO2) and pH changes were monitored throughout the storage period.

Main Results:

  • Packages showed visible swelling and a fruity odor after 14 days, indicating spoilage.
  • Microbial analysis revealed an initial dominance of Bacillus licheniformis, followed by a shift to lactic acid bacteria (LAB) after 7 days.
  • LAB proliferation correlated with increased CO2 and lactic acid production, and a decrease in pH.
  • Leuconostoc mesenteroides was identified as the primary CO2-producing LAB isolate.

Conclusions:

  • The spoilage of MAP crumpets is characterized by a dynamic microbial succession, initially dominated by B. licheniformis and later by LAB.
  • Leuconostoc mesenteroides plays a significant role in the gas production and spoilage of crumpets under these conditions.
  • The observed spoilage indicates limitations of the current MAP strategy for extended shelf life at ambient temperatures.