Antifungal effect of whey ferment with propionate against bread moulds

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Antifungal effect of whey ferment with propionate against bread moulds

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Antifungal effect of whey ferment with propionate against bread moulds

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1510341" target="_blank" >QJ1510341: Nové technologické postupy s využitím membránových procesů poskytující nové potravinářské produkty se zlepšenými nutričními a uživatelskými vlastnostmi</a><br>

Návaznosti

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

Rok uplatnění

2016

Kód důvěrnosti údajů

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