The baking conditions and the subsequent storage of bread, using probiotics or antifungal agents such as natamycin, are two of the factors that the food industry is studying in order to guarantee the useful life of this type of product.
However, the possible addition of probiotics to bread is a challenge due to the high baking temperatures involved. That is why these baking conditions must also be systematically investigated, in order to determine their subsequent influence on the survival of a strain such as Lactobacillus plantarum (which is responsible for lactic fermentation and food preservation) in the storage process.
The count of viable cells of L. plantarum can be determined after 5 days of storage. Vancomycin and natamycin are also added to prevent the growth of Bacillus and yeast strains.
This leads to the conclusion that probiotics and antifungal agents can help maintain the viability of foods such as bread after baking, by an encapsulation and optimisation of the processing parameters.