title: Inhibitory activity of phosphates on molds isolated from foods and food processing plants.
abstract: Six commercial phosphates were evaluated for inhibition of the growth of 17 molds isolated from food sources. The assays were performed at neutral and natural (without pH adjustment) pH values, and the molds were streaked on plate count agar with added phosphates. Phosphate concentrations of 0.1, 0.3, 0.5, 1.0, and 1.5% (wt/vol) were used, and the MIC was determined. The resistance of molds to phosphates depended on the species. At a neutral pH, Aspergillus ochraceus and Fusarium proliferatum were resistant to all phosphates at all concentrations assayed, and Byssochlamys nivea, Aureobasidium pullulans, and Penicillium glabrum were most sensitive. The most inhibitory phosphates were those with chain lengths greater than 15 phosphate units and the highest sequestering power. At natural pH values (resulting from dissolving the phosphate in the medium), inhibitory activity changed dramatically for phosphates that produced alkaline or acidic pH in the medium. Phosphates with alkaline pH values (sodium tripolyphosphate of high solubility, sodium tripolyphosphate, and sodium neutral pyrophosphate) were much more inhibitory than phosphates at a neutral pH, but sodium acid pyrophosphate (acidic pH) had decreased inhibitory activity. The results indicate that some phosphates could be used in the food industry to inhibit molds linked to food spoilage.
authors.affiliation: Instituto de Lactología Industrial, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina. jorreinh@fiqus.unl.edu.ar
authors.forename: V B
authors.initials: VB
authors.lastname: Suárez
authors.forename: L
authors.initials: L
authors.lastname: Frisón
authors.forename: M Z
authors.initials: MZ
authors.lastname: de Basílico
authors.forename: M
authors.initials: M
authors.lastname: Rivera
authors.forename: J A
authors.initials: JA
authors.lastname: Reinheimer
mesh_terms: D015169:Colony Count, Microbial; D004305:Dose-Response Relationship, Drug; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D005525:Food-Processing Industry / Q000592:standards*; D005658:Fungi / Q000254:growth & development*; D006863:Hydrogen-Ion Concentration; D008826:Microbial Sensitivity Tests; D010710:Phosphates / Q000494:pharmacology*; D013045:Species Specificity
chemical_list: D010710:Phosphates