Antifungal and antiochratoxigenic properties of chemical preservatives of bread

Autores
Gerez, Carla Luciana; Bustos, Ana Yanina; Font, Graciela Maria
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to study the efficiency of preservatives on growth and ochratoxin a (ota) production by Aspergillus niger 13 d at pH values often found in bakery products. the fungal growth inhibition was concentration and pH dependent. differences between calcium propionate (Cp) and potassium sorbate (ks) were found, observing that ks was less effective than Cp. no fungal growth was observed with 0.4% (w/w) of Cp at pH 6.0, while that the maximum concentration of ks (0.2%, w/w) was not able to inhibit 100% of fungal growth independentlyof pH evaluated. This study also demonstrates the influence of preservatives on ota production. ota was not detected when the growth was 100% inhibited, i.e., at pH 6.0 and 0.4% (w/w) of Cp. the concentration of Cp could be reduced at 0.3% (w/w) when the pH was lowered to 5.5 without risk of contamination with ota. In presence of ks, a moderate depletion of ota production was observed, however, the maximum concentration (0.2%, w/w) did not completely inhibit ota production. in addition, no stimulating effects on growth or ota levels were observed in any condition assayed. These “in vitro” studies must be corroborated by “in situ” conditions in bakery products and other Aspergillus fungus.
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Bustos, Ana Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
OCHRATOXIN A
ASPERGILLUS NIGER
PROPIONIC ACID
SORBIC ACID
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/179191
Acceder
id CONICETDig_09c4ed9da98985f47d8c4d297e68b8ab
oai_identifier_str oai:ri.conicet.gov.ar:11336/179191
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antifungal and antiochratoxigenic properties of chemical preservatives of breadGerez, Carla LucianaBustos, Ana YaninaFont, Graciela MariaOCHRATOXIN AASPERGILLUS NIGERPROPIONIC ACIDSORBIC ACIDhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this work was to study the efficiency of preservatives on growth and ochratoxin a (ota) production by Aspergillus niger 13 d at pH values often found in bakery products. the fungal growth inhibition was concentration and pH dependent. differences between calcium propionate (Cp) and potassium sorbate (ks) were found, observing that ks was less effective than Cp. no fungal growth was observed with 0.4% (w/w) of Cp at pH 6.0, while that the maximum concentration of ks (0.2%, w/w) was not able to inhibit 100% of fungal growth independentlyof pH evaluated. This study also demonstrates the influence of preservatives on ota production. ota was not detected when the growth was 100% inhibited, i.e., at pH 6.0 and 0.4% (w/w) of Cp. the concentration of Cp could be reduced at 0.3% (w/w) when the pH was lowered to 5.5 without risk of contamination with ota. In presence of ks, a moderate depletion of ota production was observed, however, the maximum concentration (0.2%, w/w) did not completely inhibit ota production. in addition, no stimulating effects on growth or ota levels were observed in any condition assayed. These “in vitro” studies must be corroborated by “in situ” conditions in bakery products and other Aspergillus fungus.Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Bustos, Ana Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; ArgentinaFil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaScientific Publishers India2016-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/179191Gerez, Carla Luciana; Bustos, Ana Yanina; Font, Graciela Maria; Antifungal and antiochratoxigenic properties of chemical preservatives of bread; Scientific Publishers India; Food Technology and Preservation; 1; 12-2016; 6-100970-938XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.alliedacademies.org/articles/antifungal-and-antiochratoxigenic-properties-of-chemical-preservatives-inof-bread.htmlinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:19:28Zoai:ri.conicet.gov.ar:11336/179191instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:19:28.926CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antifungal and antiochratoxigenic properties of chemical preservatives of bread
title Antifungal and antiochratoxigenic properties of chemical preservatives of bread
spellingShingle Antifungal and antiochratoxigenic properties of chemical preservatives of bread
Gerez, Carla Luciana
OCHRATOXIN A
ASPERGILLUS NIGER
PROPIONIC ACID
SORBIC ACID
title_short Antifungal and antiochratoxigenic properties of chemical preservatives of bread
title_full Antifungal and antiochratoxigenic properties of chemical preservatives of bread
title_fullStr Antifungal and antiochratoxigenic properties of chemical preservatives of bread
title_full_unstemmed Antifungal and antiochratoxigenic properties of chemical preservatives of bread
title_sort Antifungal and antiochratoxigenic properties of chemical preservatives of bread
dc.creator.none.fl_str_mv Gerez, Carla Luciana
Bustos, Ana Yanina
Font, Graciela Maria
author Gerez, Carla Luciana
author_facet Gerez, Carla Luciana
Bustos, Ana Yanina
Font, Graciela Maria
author_role author
author2 Bustos, Ana Yanina
Font, Graciela Maria
author2_role author
author
dc.subject.none.fl_str_mv OCHRATOXIN A
ASPERGILLUS NIGER
PROPIONIC ACID
SORBIC ACID
topic OCHRATOXIN A
ASPERGILLUS NIGER
PROPIONIC ACID
SORBIC ACID
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this work was to study the efficiency of preservatives on growth and ochratoxin a (ota) production by Aspergillus niger 13 d at pH values often found in bakery products. the fungal growth inhibition was concentration and pH dependent. differences between calcium propionate (Cp) and potassium sorbate (ks) were found, observing that ks was less effective than Cp. no fungal growth was observed with 0.4% (w/w) of Cp at pH 6.0, while that the maximum concentration of ks (0.2%, w/w) was not able to inhibit 100% of fungal growth independentlyof pH evaluated. This study also demonstrates the influence of preservatives on ota production. ota was not detected when the growth was 100% inhibited, i.e., at pH 6.0 and 0.4% (w/w) of Cp. the concentration of Cp could be reduced at 0.3% (w/w) when the pH was lowered to 5.5 without risk of contamination with ota. In presence of ks, a moderate depletion of ota production was observed, however, the maximum concentration (0.2%, w/w) did not completely inhibit ota production. in addition, no stimulating effects on growth or ota levels were observed in any condition assayed. These “in vitro” studies must be corroborated by “in situ” conditions in bakery products and other Aspergillus fungus.
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Bustos, Ana Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description The objective of this work was to study the efficiency of preservatives on growth and ochratoxin a (ota) production by Aspergillus niger 13 d at pH values often found in bakery products. the fungal growth inhibition was concentration and pH dependent. differences between calcium propionate (Cp) and potassium sorbate (ks) were found, observing that ks was less effective than Cp. no fungal growth was observed with 0.4% (w/w) of Cp at pH 6.0, while that the maximum concentration of ks (0.2%, w/w) was not able to inhibit 100% of fungal growth independentlyof pH evaluated. This study also demonstrates the influence of preservatives on ota production. ota was not detected when the growth was 100% inhibited, i.e., at pH 6.0 and 0.4% (w/w) of Cp. the concentration of Cp could be reduced at 0.3% (w/w) when the pH was lowered to 5.5 without risk of contamination with ota. In presence of ks, a moderate depletion of ota production was observed, however, the maximum concentration (0.2%, w/w) did not completely inhibit ota production. in addition, no stimulating effects on growth or ota levels were observed in any condition assayed. These “in vitro” studies must be corroborated by “in situ” conditions in bakery products and other Aspergillus fungus.
publishDate 2016
dc.date.none.fl_str_mv 2016-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/179191
Gerez, Carla Luciana; Bustos, Ana Yanina; Font, Graciela Maria; Antifungal and antiochratoxigenic properties of chemical preservatives of bread; Scientific Publishers India; Food Technology and Preservation; 1; 12-2016; 6-10
0970-938X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/179191
identifier_str_mv Gerez, Carla Luciana; Bustos, Ana Yanina; Font, Graciela Maria; Antifungal and antiochratoxigenic properties of chemical preservatives of bread; Scientific Publishers India; Food Technology and Preservation; 1; 12-2016; 6-10
0970-938X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.alliedacademies.org/articles/antifungal-and-antiochratoxigenic-properties-of-chemical-preservatives-inof-bread.html
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Scientific Publishers India
publisher.none.fl_str_mv Scientific Publishers India
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083343477637120
score 13.22299

Publicaciones similares