title: Efficacy of sorbates on the control of the growth of Eurotium species in bakery products with near neutral pH.
abstract: The effects of sorbic acid and potassium sorbate on growth of different Eurotium isolates when added to a bakery product analogue were tested under different environmental conditions. Water activity of the products was adjusted to values in the range of 0.75-0.90, and storage temperatures were in the range of 15-30 degrees C. Preservatives were added in concentrations ranging from 0.025% to 0.2%. It was observed that 0.025% and 0.05% concentrations always enhanced the isolates growth, while 0.1% had little preservative effect. Finally, even the highest concentration (0.2%) was not suitable as it only controlled fungal growth under certain water activity and temperature levels. It was concluded that these weak-acid preservatives are not useful when added to bakery products with near to neutral pH.
authors.affiliation: Food Technology Department, UTPV-CeRTA, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain.
authors.forename: S
authors.initials: S
authors.lastname: Marín
authors.forename: M
authors.initials: M
authors.lastname: Abellana
authors.forename: M
authors.initials: M
authors.lastname: Rubinat
authors.forename: V
authors.initials: V
authors.lastname: Sanchis
authors.forename: A J
authors.initials: AJ
authors.lastname: Ramos
mesh_terms: D001939:Bread / Q000382:microbiology*; D004305:Dose-Response Relationship, Drug; D032641:Eurotiales / Q000187:drug effects / Q000254:growth & development*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D013011:Sorbic Acid / Q000494:pharmacology*; D013696:Temperature; D014867:Water / Q000378:metabolism
chemical_list: D005520:Food Preservatives; D014867:Water; D013011:Sorbic Acid