Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Microbial populations associated with commercial bread production

C R Viljoen1, A von Holy

  • 1Department of Microbiology, University of the Witwatersrand, Johannesburg, South Africa.

Journal of Basic Microbiology
|January 1, 1997
PubMed
Summary

This study investigated the microbial ecology of a commercial bread production line. Bacillus, Aspergillus, and Penicillium were the predominant microbes found on baked bread, indicating their significance in bread spoilage.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Combined effect of modified atmosphere bulk packaging, dietary vitamin E supplementation and microbiological contamination on colour stability of Musculus gluteus medius.

Meat science·2011
Same author

Microbiological shelf life of bulk-packaged Musculus gluteus medius supplemented with dietary vitamin E.

Meat science·2011
Same author

Cleaning and handling implements as potential reservoirs for bacterial contamination of some ready-to-eat foods in retail delicatessen environments.

Journal of food protection·2007
Same author

Bacterial biofilms within the clinical setting: what healthcare professionals should know.

The Journal of hospital infection·2006
Same author

Carbon : nitrogen : phosphorus ratios influence biofilm formation by Enterobacter cloacae and Citrobacter freundii.

Journal of applied microbiology·2006
Same author

Improving street food vending in South Africa: achievements and lessons learned.

International journal of food microbiology·2006

Area of Science:

  • Food Microbiology
  • Industrial Microbiology
  • Baking Science

Background:

  • Microbial contamination is a significant concern in commercial food production, impacting product quality and shelf-life.
  • Understanding the microbial ecology of bread production is crucial for implementing effective control strategies.

Purpose of the Study:

  • To assess the microbial populations throughout a commercial bread production line.
  • To identify dominant bacterial and fungal species associated with raw materials, dough, equipment, air, and final bread product.
  • To evaluate microbial changes during storage of baked bread.

Main Methods:

  • Utilized plate counts to quantify aerobic bacteria and moulds at various stages of the production line.
  • Characterized isolated bacterial and fungal species using microbiological techniques.

Related Experiment Videos

  • Monitored microbial growth on bread stored at 30°C.

    • Main Results:

    • Raw materials and dough showed high aerobic plate counts, with low mould prevalence.
    • Post-baking equipment surfaces harbored higher mould counts than pre-baking surfaces.
    • Bacillus, Aspergillus, and Penicillium were the most frequently isolated bacteria and moulds from baked bread.
    • Microbial counts, particularly moulds, increased on bread during storage at 30°C.

    Conclusions:

    • The microbial ecology of the bread production line is complex, with distinct microbial profiles at different stages.
    • Specific genera like Bacillus, Aspergillus, and Penicillium are key contaminants of baked bread.
    • Storage conditions significantly influence microbial proliferation, highlighting the need for controlled environments to maintain bread quality.