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dc.contributor.author
Gerez, Carla Luciana
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dc.contributor.author
Bustos, Ana Yanina
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dc.contributor.author
Font, Graciela Maria
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dc.date.available
2022-11-28T14:51:42Z
dc.date.issued
2016-12
dc.identifier.citation
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
dc.identifier.issn
0970-938X
dc.identifier.uri
http://hdl.handle.net/11336/179191
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Scientific Publishers India
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
OCHRATOXIN A
dc.subject
ASPERGILLUS NIGER
dc.subject
PROPIONIC ACID
dc.subject
SORBIC ACID
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Antifungal and antiochratoxigenic properties of chemical preservatives of bread
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-11-27T23:50:05Z
dc.journal.volume
1
dc.journal.pagination
6-10
dc.journal.pais
India
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dc.description.fil
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Bustos, Ana Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
dc.description.fil
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.journal.title
Food Technology and Preservation
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.alliedacademies.org/articles/antifungal-and-antiochratoxigenic-properties-of-chemical-preservatives-inof-bread.html
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