Growth responses of Aspergillus and Penicillium species under modified atmospheric conditions: An in vitro and partially baked roll study

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-03-26 DOI:10.1111/1750-3841.70138

Giverny Ganz, Nadine Rüegg, Andrea Tönz, Selçuk Yildirim, Susanne Miescher Schwenninger

{"title":"Growth responses of Aspergillus and Penicillium species under modified atmospheric conditions: An in vitro and partially baked roll study","authors":"Giverny Ganz, Nadine Rüegg, Andrea Tönz, Selçuk Yildirim, Susanne Miescher Schwenninger","doi":"10.1111/1750-3841.70138","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n \n <p>The present study focuses on the shelf-life extension of partially baked rolls using modified atmosphere packaging in combination with oxygen scavenging technology. The strategy used was to isolate and identify molds from a bakery environment and to test the effect of CO<sub>2</sub> on their growth. In vitro testing was performed as a preselection for mold strains that are able to grow under 80% CO<sub>2</sub>, after which the growth on partially baked rolls was investigated. It was found that strains of <i>Penicillium</i> are more resilient to high CO<sub>2</sub> concentrations, compared to <i>Aspergillus</i> strains, both in vitro and on partially baked rolls. Growth of <i>P. crustosum</i> SB20 and <i>P. paneum</i> SB14; and <i>A. clavatus</i> SB03 and <i>A. oryzae</i> SB02 on partially baked rolls was delayed by 7 and 14 days, respectively, under 80% CO<sub>2</sub> and 20% O<sub>2</sub> compared to normal atmosphere. The delay in growth of <i>A. clavatus</i> SB03 could further be extended by 2–3 days, with an oxygen concentration reduced to 1%; however, a reduction to 0.5% oxygen no longer made a difference. The growth of <i>P. paneum</i> SB14 was not influenced by the reduction of oxygen. The only condition under which both strains were not able to grow within a period of 61 days was under 80% CO<sub>2</sub> and 20% N<sub>2</sub>, with an oxygen absorber inside the packaging. The study demonstrated that to effectively examine the impact of modified atmosphere on the mold-free shelf-life of bakery products, it is crucial to select and conduct tests using mold species from the production environment.</p>\n </section>\n \n <section>\n \n <h3> Practical Application</h3>\n \n <p>The influence of CO<sub>2</sub> on the growth and sporulation of mold varies depending on the tested strain and species. To analyze the effects of packaging conditions (modified atmosphere packaging or O<sub>2</sub> scavengers) on the mold-free shelf-life of bakery products/food products, it is essential to utilize molds that have been isolated from either the product being tested or the manufacturing environment.</p>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.70138","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The present study focuses on the shelf-life extension of partially baked rolls using modified atmosphere packaging in combination with oxygen scavenging technology. The strategy used was to isolate and identify molds from a bakery environment and to test the effect of CO₂ on their growth. In vitro testing was performed as a preselection for mold strains that are able to grow under 80% CO₂, after which the growth on partially baked rolls was investigated. It was found that strains of Penicillium are more resilient to high CO₂ concentrations, compared to Aspergillus strains, both in vitro and on partially baked rolls. Growth of P. crustosum SB20 and P. paneum SB14; and A. clavatus SB03 and A. oryzae SB02 on partially baked rolls was delayed by 7 and 14 days, respectively, under 80% CO₂ and 20% O₂ compared to normal atmosphere. The delay in growth of A. clavatus SB03 could further be extended by 2–3 days, with an oxygen concentration reduced to 1%; however, a reduction to 0.5% oxygen no longer made a difference. The growth of P. paneum SB14 was not influenced by the reduction of oxygen. The only condition under which both strains were not able to grow within a period of 61 days was under 80% CO₂ and 20% N₂, with an oxygen absorber inside the packaging. The study demonstrated that to effectively examine the impact of modified atmosphere on the mold-free shelf-life of bakery products, it is crucial to select and conduct tests using mold species from the production environment.

Practical Application

The influence of CO₂ on the growth and sporulation of mold varies depending on the tested strain and species. To analyze the effects of packaging conditions (modified atmosphere packaging or O₂ scavengers) on the mold-free shelf-life of bakery products/food products, it is essential to utilize molds that have been isolated from either the product being tested or the manufacturing environment.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.