Journal
JOURNAL OF FOOD SCIENCE
Volume 67, Issue 6, Pages 2271-2277Publisher
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2002.tb09539.x
Keywords
Aspergillus; Penicillium; growth; spoilage; bakery products
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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.
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