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New Improved Method for Evaluation of Growth by Food Related Fungi on Biologically Derived Materials
Author(s) -
Bergenholtz K.P.,
Nielsen P. V.
Publication year - 2002
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.1365-2621.2002.tb08808.x
Subject(s) - polyhydroxybutyrate , spore , food science , starch , raw material , fungal growth , corn starch , chemistry , pulp and paper industry , microbiology and biotechnology , biology , botany , organic chemistry , bacteria , engineering , genetics
Biologically derived materials, obtained as commercial and raw materials (Polylactate (PLA), Polyhydroxybutyrate (PHB), potato, wheat and corn starch) were tested for their ability to support fungal growth using a modified ASTM G21‐96 (American Society for Testing and Materials) standard as well as a new method where 10 μl of a spore suspension is placed in a spot on the test sample. The new method gave additional information about fungal growth on biologically derived materials, revealing a clear difference between survival and growth. PHB and PLA turned out to be most suitable for food packaging application as no significant growth was seen within 28 d of incubation at 30°C.