Antifungal effect of whey ferment with propionate against bread moulds

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F16%3AN0000090" target="_blank" >RIV/26722861:_____/16:N0000090 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Antifungal effect of whey ferment with propionate against bread moulds

Original language description

The increasing demands for biopreservants with antifungal effect in bakery products is leading to the utilisation of propionic acid from natural resources such as whey fermented with Propionobacterium freudenreichii. The aim of our study was to evaluate the antifungal effect of ferment whey containing 4% of propionate against food borne fungi “in vitro”. The five moulds (Rhizopus oryzae, Eurotium repens, Alternaria alternata, Aspergillus niger, Penicillium commune). were isolated from sliced bread and identified by traditional and molecular methods. The germination of conidia and development of fungal colonies was evaluated within 14 days based on developmental index scale. The fungi were cultured on 2% agar, Czapek-Dox agar and 5% malt agar enriched with whey ferment containing the propionate (4%). Final amount of propionate in media ranged from 0.6-0.8% wt/wt. The culture medium including modification with chemical and natural propionate and experimental time showed to be significant parameters that influenced development of mould species in time. In general, the germination was postponed and the number of active conidia was significantly decreased. Rhizopus oryzae and Alternaria alternata were the most sensitive to minimal amount of propionate in medium. The development of R. oryzae and A. alternata was totally supressed by addition of 0.7 and 0.8% of ferment propionate and 0.6% of chemical propionate in CZA and MA. The addition of propionate (0.7-0.8%) postponed the start of sporulation of Eurotium repens from 7th to 10th day. The propionate in media inhibited germination of Aspergillus niger during five days and the percentage of active conidia was about 30 - 40%. P. commune and A. niger showed significant resistance to higher levels of propionate in all media.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/QJ1510341" target="_blank" >QJ1510341: New technologies and new food products with membrane processes</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů