Evaluation of the efficacy of four weak acids as antifungal preservatives in low-acid intermediate moisture model food systems

The potential efficacy of four weak acids as preservatives in low-acid intermediate moisture foods was assessed using a glycerol based agar medium. The minimum inhibitory concentrations (MIC, % wt./wt.) of each acid was determined at two pH values (pH 5.0, pH 6.0) and two a w values (0.85, 0.90) for...

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Bibliographic Details
Published in:Food microbiology 2010-02, Vol.27 (1), p.33-36
Main Authors: Huang, Yang, Wilson, Mark, Chapman, Belinda, Hocking, Ailsa D.
Format: Article
Language:English
Subjects:
Acids - pharmacology
Antifungal Agents - pharmacology
antifungal properties
Aspergillus flavus
Aspergillus niger
culture media
dehydroacetic acid
dissociation
Eurotium
Eurotium herbariorum
Eurotium rubrum
food contamination
food industry
food preservation
food preservatives
Food Preservatives - pharmacology
food spoilage
Food spoilage fungi
Fungi - drug effects
Minimal inhibitory concentration
minimum inhibitory concentration
model food systems
Models, Biological
molds (fungi)
octanoic acid
Penicillium roqueforti
Penicillium roquefortii
potassium sorbate
salt concentration
salts
sorbic acid
Undissociated form
water activity
water content
Weak acid
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Summary:The potential efficacy of four weak acids as preservatives in low-acid intermediate moisture foods was assessed using a glycerol based agar medium. The minimum inhibitory concentrations (MIC, % wt./wt.) of each acid was determined at two pH values (pH 5.0, pH 6.0) and two a w values (0.85, 0.90) for five food spoilage fungi, Eurotium herbariorum, Eurotium rubrum, Aspergillus niger, Aspergillus flavus and Penicillium roqueforti. Sorbic acid, a preservative commonly used to control fungal growth in low-acid intermediate moisture foods, was included as a reference. The MIC values of the four acids were lower at pH 5.0 than pH 6.0 at equivalent a w values, and lower at 0.85 a w than 0.90 a w at equivalent pH values. By comparison with the MIC values of sorbic acid, those of caprylic acid and dehydroacetic acid were generally lower, whereas those for caproic acid were generally higher. No general observation could be made in the case of capric acid. The antifungal activities of all five weak acids appeared related not only to the undissociated form, but also the dissociated form, of each acid.
ISSN:0740-0020
1095-9998
DOI:10.1016/j.fm.2009.07.017