Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds

The combined effects of water activity ([a(w)] 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...

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Bibliographic Details
Published in:International journal of food microbiology 2005-03, Vol.99 (2), p.119-128
Main Authors: Lopez-Malo, A, Alzamora, S.M, Palou, E
Format: Article
Language:English
Subjects:
Anti-Bacterial Agents - pharmacology
antifungal properties
Aspergillus flavus
Aspergillus flavus - drug effects
Aspergillus flavus - growth & development
Aspergillus flavus - physiology
Biological and medical sciences
carvacrol
citral
Colony Count, Microbial
culture media
Dose-Response Relationship, Drug
eugenol
Food additives
food contamination
Food industries
Food Microbiology
food pathogens
food preservation
Food Preservation - methods
food preservatives
Food Preservatives - pharmacology
Fundamental and applied biological sciences. Psychology
General aspects
Hydrogen-Ion Concentration
Kinetics
microbial growth
Microbial Sensitivity Tests
natural additives
pathogen survival
potassium sorbate
sodium benzoate
sodium sulfite
Spores, Fungal - drug effects
Spores, Fungal - growth & development
toxigenic strains
vanillin
viability
Water - metabolism
water activity
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Summary:The combined effects of water activity ([a(w)] 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
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2004.08.010