An attempt to optimize potassium sorbate use to preserve low pH (4.5–5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth

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dc.contributor.authorGuynot, M. Elena
dc.contributor.authorMarín Sillué, Sònia
dc.contributor.authorSanchís Almenar, Vicente
dc.contributor.authorRamos Girona, Antonio J.
dc.date.accessioned2016-09-23T08:44:41Z
dc.date.embargoEndDate2025-01-01
dc.date.issued2005
dc.description.abstractMould growth was modelled on fermented bakery product analogues (FBPA) of two different pH (4.5 and 5.5), different water activity (aw) levels (0.80–0.90) and potassium sorbate concentrations (0–0.3%) by using seven moulds commonly causing spoilage of bakery products (Eurotium spp., Aspergillus spp. and Penicillium corylophilum). For the description of fungal growth (growth rates) as a function of aw, potassium sorbate concentration and pH, 10-terms polynomial models were developed. Modelling enables prediction of spoilage during storage as a function of the factors affecting fungal growth. At pH 4.5 the concentration of potassium sorbate could be reduced to some extent only at low levels of aw, whereas at pH 5.5 fungal growth was observed even by adding 0.3% of potassium sorbate. However, this preservative could be a valuable alternative as antifungal in such bakery product, of slightly acidic pH, if a long shelf life has not to be achieved.ca_ES
dc.description.sponsorshipThe authors would like to acknowledge the EC, Quality of Life Programme (QoL), Key Action 1 (KA1) on Food, Nutrition and Health (PL98-4075), the Spanish Government (CICYT ALI99-0831) and the Catalonian Government (CIRIT, Comissió Interdepartamental de Recerca i Innovació Tecnològica).ca_ES
dc.identifier.doihttps://doi.org/10.1016/j.ijfoodmicro.2004.11.002
dc.identifier.idgrec002509
dc.identifier.issn0168-1605
dc.identifier.urihttp://hdl.handle.net/10459.1/57835
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relationMIECU/PN1996-1999/ALI99-0831ca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1016/j.ijfoodmicro.2004.11.002ca_ES
dc.relation.ispartofInternational Journal of Food Microbiology, 2005, vol. 101, núm. 2, p. 169-177ca_ES
dc.rights(c) Elsevier B.V., 2005ca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccessca_ES
dc.subjectPotassium sorbateca_ES
dc.subjectBakery productca_ES
dc.subjectMouldca_ES
dc.subject.otherPotassica_ES
dc.subject.otherProductes de forn i pastisseriaca_ES
dc.titleAn attempt to optimize potassium sorbate use to preserve low pH (4.5–5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growthca_ES
dc.typearticleca_ES
dc.type.versionpublishedVersionca_ES
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