Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds

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dc.contributor.authorMarin, P.*
dc.contributor.authorGines, C.*
dc.contributor.authorKochaki, C.*
dc.contributor.authorJurado, M.*
dc.date.accessioned2018-07-16T15:58:40Z
dc.date.available2018-07-16T15:58:40Z
dc.date.issued2017-10-26
dc.descriptionpeer-revieweden_US
dc.description.abstractThis work investigated the effects of the food preservatives potassium sorbate and natamycin, combined with different levels of ionic (sodium chloride) and non-ioinic (glycerol) water activity (aw), on growth of fungi involved in cheese spoilage. In general, the combined effect of water stress and presence of preservatives enhanced fungal inhibition. However, some doses of potassium sorbate (0.02%) and natamycin (1, 5 and 10 ppm) were able to stimulate growth of Aspergillus varians, Mucor racemosus, Penicillium chrysogenum and P. roqueforti at aw values in the range of 0.93–0.97. P. solitum was the only species whose growth was consistently reduced by any doses of preservative. The results also showed that sodium chloride and glycerol differentially affected the efficacy of preservatives. This study indicates that aw of cheese is a critical parameter to be considered in the formulation of preservative coatings used against fungal spoilage.en_US
dc.identifier.citationMarín, P., Ginés, C., Kochaki, P., & Jurado, M. (2017). Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds, Irish Journal of Agricultural and Food Research, 56(1), 85-92. doi: https://doi.org/10.1515/ijafr-2017-0009en_US
dc.identifier.doihttps://doi.org/10.1515/ijafr-2017-0009
dc.identifier.issn2009-9029
dc.identifier.issn0791-6833 (print)
dc.identifier.urihttp://hdl.handle.net/11019/1560
dc.language.isoenen_US
dc.publisherTeagasc (Agriculture and Food Development Authority), Irelanden_US
dc.relation.ispartofseriesIrish Journal of Agricultural and Food Research;vol 56
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectAntifungalsen_US
dc.subjectCheeseen_US
dc.subjectFood spoilageen_US
dc.subjectPreservationen_US
dc.subjectWater activityen_US
dc.titleEffects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage mouldsen_US
dc.typeArticleen_US
dspace.entity.typePublication
refterms.dateFOA2018-07-16T15:58:41Z
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IJAFR, volume 56, 2017