Microbial pathogens and strategies for combating them: science, technology and education

Moulds are main responsible for bread spoilage even because of its low water activity (wa). In the course of six months, we analized different kind of breads, with the aim to evaluate their content in moulds. Penicillum decumbens, Penicillum crysogenum and Pennicillum spp. were isolated from all breads sample. A modified susceptibility test was carried out to ascertain mould isolates sensitivity to Bacillus amyloliquefaciens ANT1 antimicrobials. ANT1 antimicrobial activity against potentially pathogenic bacteria and moulds was proved and the results reported elsewhere [3][4] Bread samples were artificially contaminated with the moulds isolates and ANT1. The moulds content in samples was measured after 24 h. Aspergillus niger ATCC9642 was used as positive control microorganism in test susceptibility because of its sensitivity to ANT1 antimicrobials [1][2]. ANT1 production of NRPS, PKS was also ascertained [5]. The results of our survey proved the antimicrobial activity of ANT1 against moulds responsible for bread spoilage. A possible utilization of ANT1 as bread preservative is hypothesized