Abstract—Bread spoilage contributes to the food waste problem in the Philippines. This study was conducted to optimize the levels of garlic, sugar and fermentation time of yeast-leavened bread; determine its sensory quality, physico-chemical properties and microbial quality; isolate mold responsible for the bread spoilage; characterize the isolate and assess the inhibitory potential of garlic against the pure culture. Three levels of garlic (1.5%, 2.5% & 3.5% (w/w), sugar (15%, 20% & 25%) and fermentation time (120, 180 & 240 minutes) were the variables considered in the optimization. The optimum combination of the bread is at 3.2% w/w garlic, 19.0% sugar and 125 minutes fermentation time. Significant changes (p≥0.05) on the pH from 6.17 to 5.73 and moisture content from 41.24% to 40.33% were observed on the optimum treatment during storage. Higher microbial load was noted in the control sample (5.7x105CFU/g & 4.5x105 CFU/g for Total Plate Count, & Yeast and Mold Count, respectively), in the 8th day as compared to the optimum with 6.0x102CFU/g and 2.5x103CFU/g. The mold responsible for the spoilage of the bread was identified to be Penicillium sp. The widest zone of inhibition (7mm) was observed at 3.5% garlic level. 
 

Index Terms—bread, garlic, inhibition, fermentation, sugar

Cite: Melogen B. Bandalan and Roberta D. Lauzon, "Inhibitory Effect of Garlic (Allium sativum L.) Against Bread Mold and Its Influence on the Quality of Yeast-Leavened Bread," International Journal of Food Engineering, Vol. 4, No. 4, pp. 256-262, December 2018. doi: 10.18178/ijfe.4.4.256-262