Evaluation of different hurdles on Penicillium crustosum growth in sponge cakes by means of a specific real time PCR.

ABSTRACT: Limited shelf life of bakery products, caused by microbial deterioration, is a concern for industries due to economic losses. Fungal spoilage of sponge cakes industrially produced in Montevideo was caused mainly by Penicillium species, in particular by Penicillium crustosum. The combination of different hurdles was studied to inhibit P. crustosum growth in sponge cakes. A full factorial design was performed to study the effect of the concentration of potassium sorbate, pH, packaging atmosphere and storage time. The results showed that packaging atmosphere and storage time were the significant factors in the ranges tested. No growth was detected in cakes stored in modified atmosphere packaging (MAP) (N₂:CO₂ 50:50) at room temperature (25 °C) for 15

SUBMITTER: Gonda M 

PROVIDER: S-EPMC6443749 | biostudies-literature | 2019 Apr

REPOSITORIES: biostudies-literature