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Abstract:

The combined effects of water activity ([aw] 0.99 or 0.95), pH (4.5 or 3.5) and antimicrobial agent (potassium sorbate, sodium benzoate, sodium bisulfite, carvacrol, citral, eugenol, thymol, or vanillin) concentration (0, 100, 200 up to 1800 ppm) on the growth of Aspergillus flavus were evaluated in potato dextrose agar (PDA). Mold spore germination time and radial growth rates (RGR) were significantly (p<0.05) affected by the variables. For equal antimicrobial concentration, reduction in pH or aw had important effects, lowering RGR and delaying germination time. Depending on aw and pH, increase in antimicrobial concentration slightly reduced RGR until a critical concentration where RGR was drastically reduced or mold growth was inhibited. Germination time increased as antimicrobial agent concentration increased and when aw and pH decreased. Important antimicrobial differences were observed, being, in general, the natural antimicrobials less pH-dependent than chemical preservatives. A. flavus exhibited higher sensitivity to thymol, eugenol, carvacrol, potassium sorbate, sodium bisulfite, and sodium benzoate (at pH 3.5) than to vanillin or citral. © 2004 Elsevier B.V. All rights reserved.

Registro:

Documento: Artículo
Título:Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds
Autor:López-Malo, A.; Alzamora, S.M.; Palou, E.
Filiación:Depto. de Ing. Quim. Y Alimentos, Univ. de las Américas, Puebla, Cholula, Puebla, 72820, Mexico
Departamento de Industrias, Fac. de Ciencias Exactas Y Naturales, Ciudad Universitaria, 1428, Buenos Aires, Argentina
Palabras clave:Aspergillus flavus; Natural antimicrobials; Preservatives; agar; antiinfective agent; benzoic acid; bisulfite; carvacrol; citral; eugenol; glucose; preservative; sorbate potassium; thymol; vanillin; water; acidity; article; Aspergillus flavus; concentration response; controlled study; fungal spore germination; fungus growth; growth rate; mould; nonhuman; potato; reaction time; sensitivity analysis; statistical significance; Aspergillus flavus; Aspergillus flavus; Solanum tuberosum
Año:2005
Volumen:99
Número:2
Página de inicio:119
Página de fin:128
DOI: http://dx.doi.org/10.1016/j.ijfoodmicro.2004.08.010
Título revista:International Journal of Food Microbiology
Título revista abreviado:Int. J. Food Microbiol.
ISSN:01681605
CODEN:IJFMD
CAS:agar, 9002-18-0; benzoic acid, 532-32-1, 582-25-2, 65-85-0, 766-76-7; bisulfite, 15181-46-1, 7631-90-5, 7773-03-7; carvacrol, 499-75-2; citral, 106-26-3, 141-27-5, 5392-40-5; eugenol, 97-53-0; glucose, 50-99-7, 84778-64-3; sorbate potassium, 24634-61-5; thymol, 89-83-8; vanillin, 121-33-5; water, 7732-18-5
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v99_n2_p119_LopezMalo

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Citas:

---------- APA ----------
López-Malo, A., Alzamora, S.M. & Palou, E. (2005) . Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds. International Journal of Food Microbiology, 99(2), 119-128.
http://dx.doi.org/10.1016/j.ijfoodmicro.2004.08.010
---------- CHICAGO ----------
López-Malo, A., Alzamora, S.M., Palou, E. "Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds" . International Journal of Food Microbiology 99, no. 2 (2005) : 119-128.
http://dx.doi.org/10.1016/j.ijfoodmicro.2004.08.010
---------- MLA ----------
López-Malo, A., Alzamora, S.M., Palou, E. "Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds" . International Journal of Food Microbiology, vol. 99, no. 2, 2005, pp. 119-128.
http://dx.doi.org/10.1016/j.ijfoodmicro.2004.08.010
---------- VANCOUVER ----------
López-Malo, A., Alzamora, S.M., Palou, E. Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds. Int. J. Food Microbiol. 2005;99(2):119-128.
http://dx.doi.org/10.1016/j.ijfoodmicro.2004.08.010