Effect Of Ethanol On Growth Of Chrysonilia Sitophila (“The Red Bread Mould”) And Hyphopichia Burtonii (“The Chalky Mould”) In Sliced Bread
Letters in applied microbiology | 19 Jun 2013
E Berni and N Scaramuzza
Contamination of food industrial environments and recontamination of finished products by Chrysonilia sitophila and Hyphopichia burtonii has long been a serious problem for the bakery industries. As one of the most common ways to slow down or avoid fungal spoilage on bakery products is the use of ethanol, in the present work the effect of this substance has been assessed on growth of two of the most frequently occurring associated moulds, C. sitophila and H. burtonii, by means of tests on both synthetic media and sliced bread. Test on synthetic media: H. burtonii was less markedly affected in lag-phase duration and radial growth rates by the addition of ethanol to DG18 and the reduction of incubation temperature than C. sitophila that failed to grow at the highest concentrations of ethanol tested (2.0% and 4.0% at 15°C; 4.0% at 25°C). Test on sliced bread: ethanol proved to be effective to prevent spoilage by C. sitophila even at the lowest concentration tested (0.8%, wt/wt), while higher concentrations (2.0%, wt/wt) were needed to prevent spoilage by H. burtonii. This article is protected by copyright. All rights reserved.
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