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Aspergillus Flavus, Aspergillus Niger , and Penicillium Corylophilum Spoilage Prevention of Bakery Products by Means of Weak‐Acid Preservatives
Author(s) -
Marín S.,
Guynot M.E.,
Sanchis V.,
Arbonés J.,
Ramos A.J.
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.tb09539.x
Subject(s) - potassium sorbate , preservative , food spoilage , aspergillus flavus , penicillium , food science , aspergillus niger , sodium propionate , sodium benzoate , chemistry , aspergillus , sorbic acid , biology , microbiology and biotechnology , biochemistry , bacteria , propionate , sugar , genetics
Apart from Eurotium species, Aspergillus and Penicillium isolates are common contaminants of bakery products. This paper deals with the use of weak‐acid preservatives (potassium sorbate, calcium propionate, and sodium benzoate) to prevent spoilage by Aspergillus niger, A. flavus , and Penicillium corylophilum in analogs of a bakery product. A hurdle technology approach has been considered in which factors other than preservatives are pH and water activity. Potassium sorbate has been found to be the most effective in preventing fungal spoilage of this kind of products at the maximum concentration tested (0.3%). Suboptimal doses (0.03%) of all preservatives tested led to an enhancement of growth of Aspergillus and Penicillium isolates. The characteristics of the products involved must be carefully considered before making the decision of adding weak‐acid preservatives; moreover, they must be added at the right concentrations. Furthermore, more research is needed on the use of alternative natural preservatives, such as essential oils.