Fungi in cake production chain: Occurrence and evaluation of growth potential in different cake formulations during storage

This study aimed to determine the prevalence and populations of fungi in cake production chain. Besides, the growth potential of twelve fungal strains in different cake formulations was evaluated. Raw materials from two different batches (n=143), chocolate cakes (n=30), orange cakes (n=20), and proc...

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Bibliographic Details
Published in:Food research international 2018-04, Vol.106, p.141-148
Main Authors: Morassi, Letícia L.P., Bernardi, Angélica O., Amaral, Alexandra L.P.M., Chaves, Rafael D., Santos, Juliana L.P., Copetti, Marina V., Sant'Ana, Anderson S.
Format: Article
Language:English
Subjects:
Aspergillus
Bakery products
Challenge test
Food preservation
Food spoilage
Penicillium
Shelf life
Storage
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Summary:This study aimed to determine the prevalence and populations of fungi in cake production chain. Besides, the growth potential of twelve fungal strains in different cake formulations was evaluated. Raw materials from two different batches (n=143), chocolate cakes (n=30), orange cakes (n=20), and processing environment air samples (n=147) were analyzed. Among the raw materials, wheat flour (3.2±0.3 log CFU per g) and corn meal (3.8±0.8 log CFU per g) belonging to batch #1 showed significant higher fungal counts (p
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2017.12.075