Aspergillus flavus, Aspergillus niger, and Penicillium corylophilum spoilage prevention of bakery products by means of weak-acid preservatives

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.