Show simple item record

dc.contributor.authorGarcia, Marcelo Valle
dc.contributor.authorGarcia-Cela, Esther
dc.contributor.authorMagan, Naresh
dc.contributor.authorCopetti, Marina Venturini
dc.contributor.authorMedina, Angel
dc.date.accessioned2021-06-28T10:30:02Z
dc.date.available2021-06-28T10:30:02Z
dc.date.issued2021-06-08
dc.identifier.citationGarcia , M V , Garcia-Cela , E , Magan , N , Copetti , M V & Medina , A 2021 , ' Comparative Growth Inhibition of Bread Spoilage Fungi by Different Preservative Concentrations Using a Rapid Turbidimetric Assay System ' , Frontiers in Microbiology , vol. 12 , 678406 . https://doi.org/10.3389/fmicb.2021.678406
dc.identifier.issn1664-302X
dc.identifier.otherPURE: 25502651
dc.identifier.otherPURE UUID: 6e55538d-206d-4526-aeb8-3e21ac6923f7
dc.identifier.otherScopus: 85108309080
dc.identifier.urihttp://hdl.handle.net/2299/24605
dc.description© 2021 Garcia, Garcia-Cela, Magan, Copetti and Medina. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). https://creativecommons.org/licenses/by/4.0/
dc.description.abstractBread and intermediate moisture bakery products are mainly spoiled by yeasts and filamentous fungi. The inoculum load and preservation system used determines their shelf life. To extend the shelf life of such commodities, the use of chemical preservatives is the most common way to try and control the initiation of mold spoilage of bread. This study has utilized a rapid turbidimetric assay system (Bioscreen C) to examine the temporal efficacy of calcium propionate (CP) and potassium sorbate (PS) for controlling the growth of important bread spoilage fungi. The objectives were to compare the temporal growth of strains of three important spoilage fungi Hyphopichia burtonii (HB17), Paecilomyces variotii (PV11), and Penicillium roqueforti (PR06) isolated from visibly molded bread to (a) different concentrations of CP and PS (0–128 mM), (b) temperatures (25°C, 30°C), (c) water activity (aw; 0.95, 0.97), and (d) pH (5.0, 5.5). All three abiotic factors, pH, aw, and temperature, and preservative concentrations influenced the relative growth of the species examined. In general, PS was more effective than CP in inhibiting the growth of the strains of these three species. In addition, the Time to Detection (TTD) for the efficacy of the preservatives under the interacting abiotic factors was compared. The strain of Paecilomyces variotii (PV10) was the most tolerant to the preservatives, with the shortest TTD values for both preservatives. P. roqueforti was the most sensitive with the longest TTD values under all conditions examined. These results are discussed in the context of the evolution of resistance to food-grade preservatives by such spoilage fungi in bakery products.en
dc.format.extent9
dc.language.isoeng
dc.relation.ispartofFrontiers in Microbiology
dc.rightsOpen
dc.subjectabiotic factors
dc.subjectgrowth inhibition
dc.subjectspoilage fungi
dc.subjecttime to detection
dc.subjectturbidimetric assay
dc.subjectMicrobiology
dc.subjectMicrobiology (medical)
dc.titleComparative Growth Inhibition of Bread Spoilage Fungi by Different Preservative Concentrations Using a Rapid Turbidimetric Assay Systemen
dc.contributor.institutionSchool of Life and Medical Sciences
dc.contributor.institutionDepartment of Pharmacy, Pharmacology and Postgraduate Medicine
dc.description.statusPeer reviewed
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=85108309080&partnerID=8YFLogxK
dc.relation.schoolSchool of Life and Medical Sciences
dc.description.versiontypeFinal Published version
dcterms.dateAccepted2021-06-08
rioxxterms.versionVoR
rioxxterms.versionofrecordhttps://doi.org/10.3389/fmicb.2021.678406
rioxxterms.licenseref.urihttp://creativecommons.org/licenses/by/4.0/
rioxxterms.typeJournal Article/Review
herts.preservation.rarelyaccessedtrue
herts.rights.accesstypeOpen


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record