The combined effect of simultaneous application of heat treatments, low frequency ultrasound (20kHz) at different amplitudes, on Aspergillus flavus and Penicillium digitatum spore viability suspended in laboratory broth formulated at different aw (0.99 or 0.95) and pH (5.5 or 3.0), with or without vanillin or potassium sorbate were evaluated. An ultrasonic horn (13mm) was submerged into the bro...

An ascomycetes fungus was isolated from brine storage of green olives of the Arauco cultivar imported from Argentina and identified as Monascus ruber. The combined effects of different concentrations of sodium chloride (3.5-5.5%), sodium benzoate (0-0.1%), potassium sorbate (0-0.05%) and temperature (30-40°C) were investigated on the growth of M. ruber in the brine of stored table olives using ...

------------------------------------------------------------------------------------------------------------------------------------------------------This study was carried out to assess the proximate composition of Tilapia (Oreochromis niloticus) and Mackerel (Scomber scombrus) treated with varying concentration (1%, 3% and5%) of sodium metabisulphite, sodium benzoate and potassium sorbate dur...

Pipek P., Rohlík B.-A., Lojková A., Staruch L. (2010): Suppression of mould growth on dry sausages. Czech J. Food Sci., 28: 258–263. The effects of two antifungal agents (natamycin, potassium sorbate) were compared on the mould growth on the surface of dry sausages (both heat treated and fermented). The mould growth was studied on fermented sausage Prešporska saláma and heat treated dry sausage...

Antimicrobial packaging is an important form of active packaging that can release antimicrobial substances for enhancing the quality and safety of food during extended storage. It is in response to consumers demand for preservative-free food as well as more natural, disposable, biodegradable, and recyclable food-packaging materials. The potential of a combination of allyl isothiocyanate and pot...

We investigated the growth parameters of Saccharomyces rouxii isolated from spoiled chocolate syrup. The optimum pH range for S. rouxii was 3.5 to 5.5, whereas the minimum and maximum pH values that permitted growth were 1.5 and 10.5, respectively. For cells grown in 0 and 60% sucrose the optimum water activity (aw) values were 0.97 and 0.96, respectively. The optimum temperature for S. rouxii ...

abstract food preservatives are often added to food as preservation method. mostly one preservative alone cannot preserve a product effectively. so it is required to create a preservation system to overcome limitations derived from each preservative. using proper selection of different preservatives may lead to significant practical benefits. in this investigation, resistant strain of bacillus ...

Doogh is a traditional Iranian drink prepared by fragmentation and dilution of yogurt, with addition of salt and flavouring. Dairy products are favorable environment for microbial growth due to high nutrient and relative humidity. One of the most important parameters in the food industry production and consumption is enhancing the shelf life of the product. Therefore, food additives such as pot...

Doogh is a traditional Iranian drink prepared by fragmentation and dilution of yogurt, with addition of salt and flavouring. Dairy products are favorable environment for microbial growth due to high nutrient and relative humidity. One of the most important parameters in the food industry production and consumption is enhancing the shelf life of the product. Therefore, food additives such as pot...