Artículo
Antifungal and antiochratoxigenic properties of chemical preservatives of bread
Fecha de publicación:
12/2016
Editorial:
Scientific Publishers India
Revista:
Food Technology and Preservation
ISSN:
0970-938X
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The objective of this work was to study the efficiency of preservatives on growth and ochratoxin a (ota) production by Aspergillus niger 13 d at pH values often found in bakery products. the fungal growth inhibition was concentration and pH dependent. differences between calcium propionate (Cp) and potassium sorbate (ks) were found, observing that ks was less effective than Cp. no fungal growth was observed with 0.4% (w/w) of Cp at pH 6.0, while that the maximum concentration of ks (0.2%, w/w) was not able to inhibit 100% of fungal growth independentlyof pH evaluated. This study also demonstrates the influence of preservatives on ota production. ota was not detected when the growth was 100% inhibited, i.e., at pH 6.0 and 0.4% (w/w) of Cp. the concentration of Cp could be reduced at 0.3% (w/w) when the pH was lowered to 5.5 without risk of contamination with ota. In presence of ks, a moderate depletion of ota production was observed, however, the maximum concentration (0.2%, w/w) did not completely inhibit ota production. in addition, no stimulating effects on growth or ota levels were observed in any condition assayed. These “in vitro” studies must be corroborated by “in situ” conditions in bakery products and other Aspergillus fungus.
Palabras clave:
OCHRATOXIN A
,
ASPERGILLUS NIGER
,
PROPIONIC ACID
,
SORBIC ACID
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Articulos de SEDE CENTRAL
Citación
Gerez, Carla Luciana; Bustos, Ana Yanina; Font, Graciela Maria; Antifungal and antiochratoxigenic properties of chemical preservatives of bread; Scientific Publishers India; Food Technology and Preservation; 1; 12-2016; 6-10
Compartir