Source:http://linkedlifedata.com/resource/pubmed/id/17612078
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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
6
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| pubmed:dateCreated |
2007-7-6
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| pubmed:abstractText |
The mycoflora of chouriqo types Alentejano and Ribatejano, two varieties of Portuguese dry-smoked sausages, have been investigated after a producer-defined shelf life period (120 days at 20 +/- 5 degrees C) in modified atmosphere packaging (55% N2 and 45% CO2). On the basis of morphological and physiological characteristics, the isolates were identified as Penicillium, Aspergillus, Fusarium, Rhizopus, Monilia, Absidia, and Cephalosporium. The species identified were as follows: Penicillium terrestres (43.4%), Penicillium sp. (13.3%), Fusarium sp. (10%), Aspergillus glaucus (10%), Aspergillus versicolor (6.8%), Monilia fruticola (3.3%), Absidia sp. (3.3%), Cephalosporium sp. (3.3%), Rhizopus stolonifer (3.3%), and Fusarium tricinctum (3.3%). Additionally, the effects of three preservatives (potassium sorbate [PS], sodium benzoate [SB], and methyl p-hydroxybenzoate [MHB]) were studied on the growth rate of mold representative isolates. MHB showed a greater inhibitory effect than SB and PS in all fungi isolates, except in A. glaucus [Tm30(A)], in which the inhibitory effect of MHB was similar to PS. At 0.05% (wt/vol), all fungi were inhibited with MHB, except for R. stolonifer [Tm25(A)], which started to decrease the growth rate only at a concentration higher than 0.1%. PS was more effective at inhibiting mold growth than SB, except in Absidia sp. [Tm16(R)], in which both showed a similar inhibitory effect. MHB showed great promise as an application to the surface at 0.1% (wt/vol) to improve the stability and safety of the product through the inhibition of potential spoilage and toxigenic molds.
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| pubmed:language |
eng
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| pubmed:journal | |
| pubmed:citationSubset |
IM
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| pubmed:chemical |
http://linkedlifedata.com/resource/pubmed/chemical/Antifungal Agents,
http://linkedlifedata.com/resource/pubmed/chemical/Food Preservatives,
http://linkedlifedata.com/resource/pubmed/chemical/Parabens,
http://linkedlifedata.com/resource/pubmed/chemical/Sodium Benzoate,
http://linkedlifedata.com/resource/pubmed/chemical/Sorbic Acid,
http://linkedlifedata.com/resource/pubmed/chemical/methylparaben
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| pubmed:status |
MEDLINE
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| pubmed:month |
Jun
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| pubmed:issn |
0362-028X
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| pubmed:author | |
| pubmed:issnType |
Print
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| pubmed:volume |
70
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| pubmed:owner |
NLM
|
| pubmed:authorsComplete |
Y
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| pubmed:pagination |
1468-74
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| pubmed:meshHeading |
pubmed-meshheading:17612078-Animals,
pubmed-meshheading:17612078-Antifungal Agents,
pubmed-meshheading:17612078-Colony Count, Microbial,
pubmed-meshheading:17612078-Consumer Product Safety,
pubmed-meshheading:17612078-Dose-Response Relationship, Drug,
pubmed-meshheading:17612078-Food Microbiology,
pubmed-meshheading:17612078-Food Packaging,
pubmed-meshheading:17612078-Food Preservation,
pubmed-meshheading:17612078-Food Preservatives,
pubmed-meshheading:17612078-Fungi,
pubmed-meshheading:17612078-Humans,
pubmed-meshheading:17612078-Kinetics,
pubmed-meshheading:17612078-Meat Products,
pubmed-meshheading:17612078-Parabens,
pubmed-meshheading:17612078-Sodium Benzoate,
pubmed-meshheading:17612078-Sorbic Acid,
pubmed-meshheading:17612078-Species Specificity,
pubmed-meshheading:17612078-Time Factors
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| pubmed:year |
2007
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| pubmed:articleTitle |
Mycoflora of two types of Portuguese dry-smoked sausages and inhibitory effect of sodium benzoate, potassium sorbate, and methyl p-hydroxybenzoate on mold growth rate.
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| pubmed:affiliation |
Instituto Superior de Agronomia, Technical University of Lisbon, Secçãdo de Produção Animal, 1349-017, Lisboa, Portugal. matosteresa@isa.utl.pt
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| pubmed:publicationType |
Journal Article,
Research Support, Non-U.S. Gov't
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