used as a protective culture in food. Ryan et al. (2008) reported that
when 20% of Lactobacillus plantarum sourdoughs were incorporated
into wheat bread formulations, the resultant bread products
showed increased shelf life and resistance against common bread
spoilage organisms. Lavermicocca et al. (2000) reported that
L. plantarum culture filtrate grown on whole wheat flour hydrolysate
almost completely inhibited the growth of Penicillium roqueforti
in vitro.