Unpacking the Role of Propionibacterium in Wheat Flour Preservation.

Propionibacterium, a type of bacteria commonly found in dairy products, is now being studied for its potential role in preserving wheat flour. Wheat flour is a staple ingredient in many food products. It is susceptible to spoilage from mold and bacterial contamination, which can lead to off flavors, odors, and potentially harmful health effects. Propionibacterium has long been known for its ability to produce the compound propionic acid, which has antimicrobial properties and can inhibit the growth of certain spoilage organisms