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Effect of pH on Fungal Metabolites Used as Indicators of Quality of Foods
Author(s) -
FIELDS M. L.,
RICHMOND B.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb01302.x
Subject(s) - botrytis cinerea , mucor , alternaria , food science , metabolite , chemistry , rhizopus , rhizoctonia solani , lactic acid , alcohol , sugar , rhizopus oryzae , acetic acid , fermentation , biochemistry , biology , penicillium , botany , bacteria , genetics
SUMMARY— Rhizopus nigricans, Mucor sp., Botrytis cinerea. Alternaria tenuis , and Rhizoctonia solani were used to determine the influence of pH 4.0 and 7.0 on the production of metabolites. The media were tested for acetylmethylcarbinol (AMC), ethyl alcohol, volatile acids (expressed as acetic), nonvolatile acids (expressed as lactic), and utilization of sugar. Lactic acid values were the most constant, showing the greatest promise as a single chemical indicator of the fungi tested. The quantities of AMC, ethyl alcohol, and volatile acids varied with the organisms. The influence of pH varied with the organism and the metabolite.