title: Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread.
abstract: Wickerhamomyces anomalus, Hyphopichia burtonii and Saccharomycopsis fibuligera are spoilage yeasts causing chalk mold defects on sliced bread packaged under modified atmosphere. The first objective of this study, carried out in a bread-making company for two consecutive years, was to genetically identify yeasts isolated from spoiled sliced bread in Modified Atmosphere Packaging (MAP) and to determine the dominant species among identified strains. The second objective was to evaluate the effects of hydrogen peroxide and silver solution 12% (HPS) treatment in the leavening cells and cooling chambers, in comparison with the conventional Ortho-Phenylphenol (OPP) fumigating treatment, on the incidence of chalk defects of the commercialized products. One-hundred percent of the isolated yeasts were identified as S. fibuligera, while H. burtonii and W. anomalus were not detected. Concerning mean water activity (aw) and moisture content values, packaged bread samples were, respectively, included in the range 0.922-0.940 and 33.40-35.39%. S. fibuligera was able to grow in a wide range of temperature (11.5 to 28.5°C) and relative humidity (70.00 to 80.17%) in the processing environments, and product aw<0.94. Compared to OPP, the combined treatment with hydrogen peroxide and silver solution, in association with MAP, reduced to a negligible level yeast contamination of industrial sliced bread. The identification of the spoilage organisms and a comprehensive understanding of the combined effects of aw, pO2/pCO2 inside the packages, environmental conditions and sanitizing treatment on the growth behaviour is essential for future development of adequate preventive process strategies against chalk mold defects.
authors.affiliation: Department of Agricultural and Forest Sciences, University di Palermo, Viale delle Scienze Ed.4, 90128 Palermo, Italy.
authors.forename: Virgilio
authors.initials: V
authors.lastname: Giannone
authors.affiliation: Di3A-Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 98, 95123 Catania, Italy.
authors.forename: Iole
authors.initials: I
authors.lastname: Pitino
authors.affiliation: Di3A-Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 98, 95123 Catania, Italy.
authors.forename: Biagio
authors.initials: B
authors.lastname: Pecorino
authors.affiliation: Department of Agricultural and Forest Sciences, University di Palermo, Viale delle Scienze Ed.4, 90128 Palermo, Italy.
authors.forename: Aldo
authors.initials: A
authors.lastname: Todaro
authors.affiliation: Consiglio per la Ricerca in Agricoltura e l'analisi dell'economia agraria (CREA), - Centro di Ricerca per l'Agrumicoltura e le Colture Mediterranee, Corso Savoia 190, 95024 Acireale, Italy.
authors.forename: Alfio
authors.initials: A
authors.lastname: Spina
authors.affiliation: Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy.
authors.forename: Maria Rosaria
authors.initials: MR
authors.lastname: Lauro
authors.affiliation: Di3A-Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 98, 95123 Catania, Italy.
authors.forename: Filippo
authors.initials: F
authors.lastname: Tomaselli
authors.affiliation: Di3A-Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia 98, 95123 Catania, Italy. Electronic address: crestu@unict.it.
authors.forename: Cristina
authors.initials: C
authors.lastname: Restuccia
mesh_terms: D001939:Bread / Q000382:microbiology*; D006861:Hydrogen Peroxide / Q000494:pharmacology; D012335:RNA, Ribosomal / Q000235:genetics; D012442:Saccharomycopsis / Q000254:growth & development* / Q000302:isolation & purification / Q000378:metabolism*; D013696:Temperature; D014908:Triticum / Q000382:microbiology; D014867:Water; D015003:Yeasts / Q000145:classification* / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification*
chemical_list: D012335:RNA, Ribosomal; C065096:RNA, ribosomal, 26S; D014867:Water; D006861:Hydrogen Peroxide
keywords: 26S sequencing; Baked goods; Chalk mold defects; Environmental biodecontamination; MAP packaging; Water activity