Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds

IF 0.9 4区农林科学 Q3 AGRICULTURE, MULTIDISCIPLINARY

Irish Journal of Agricultural and Food Research Pub Date : 2017-10-26 DOI:10.1515/ijafr-2017-0009

P. Marín, C. Ginés, P. Kochaki, M. Jurado

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引用次数: 5

Abstract

Abstract This work investigated the effects of the food preservatives potassium sorbate and natamycin, combined with different levels of ionic (sodium chloride) and non-ioinic (glycerol) water activity (aw), on growth of fungi involved in cheese spoilage. In general, the combined effect of water stress and presence of preservatives enhanced fungal inhibition. However, some doses of potassium sorbate (0.02%) and natamycin (1, 5 and 10 ppm) were able to stimulate growth of Aspergillus varians, Mucor racemosus, Penicillium chrysogenum and P. roqueforti at aw values in the range of 0.93–0.97. P. solitum was the only species whose growth was consistently reduced by any doses of preservative. The results also showed that sodium chloride and glycerol differentially affected the efficacy of preservatives. This study indicates that aw of cheese is a critical parameter to be considered in the formulation of preservative coatings used against fungal spoilage.

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水活度对山梨酸钾和纳他霉素抗奶酪霉变性能的影响

摘要本工作研究了食品防腐剂山梨酸钾和纳他霉素，以及不同水平的离子（氯化钠）和非离子（甘油）水活性（aw），对奶酪腐败真菌生长的影响。一般来说，水分胁迫和防腐剂的存在共同作用增强了对真菌的抑制作用。然而，一些剂量的山梨酸钾（0.02%）和那他霉素（1、5和10ppm）能够在0.93–0.97的aw值范围内刺激变异曲霉菌、外消旋毛霉菌、产黄青霉和罗克福蒂假单胞菌的生长。P.solitum是唯一一种生长一直因任何剂量的防腐剂而减少的物种。结果还表明，氯化钠和甘油对防腐剂的功效有不同的影响。本研究表明，干酪的aw是配制抗真菌腐败防腐涂料时需要考虑的一个关键参数。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Irish Journal of Agricultural and Food Research 农林科学-农业综合

CiteScore

2.50

自引率

20.00%

发文量

审稿时长

>36 weeks

期刊介绍： The Irish Journal of Agricultural and Food Research is a peer reviewed open access scientific journal published by Teagasc (Agriculture and Food Development Authority, Ireland). Manuscripts on any aspect of research of direct relevance to Irish agriculture and food production, including plant and animal sciences, food science, agri environmental science, soils, engineering, buildings, economics and sociology, will be considered for publication. The work must demonstrate novelty and relevance to the field of research. Papers published or offered for publication elsewhere will not be considered, but the publication of an abstract does not preclude the publication of the full paper in this journal.