Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds

The combined effects of water activity ([aw] 0.99 or 0.95), pH (4.5 or 3.5) and antimicrobial agent (potassium sorbate, sodium benzoate, sodium bisulfite, carvacrol, citral, eugenol, thymol, or vanillin) concentration (0, 100, 200 up to 1800 ppm) on the growth of Aspergillus flavus were evaluated in...

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Autores principales:	López-Malo, A., Alzamora, S.M., Palou, E.
Formato:	JOUR
Materias:	Aspergillus flavus Natural antimicrobials Preservatives agar antiinfective agent benzoic acid bisulfite carvacrol citral eugenol glucose preservative sorbate potassium thymol vanillin water acidity article concentration response controlled study fungal spore germination fungus growth growth rate mould nonhuman potato reaction time sensitivity analysis statistical significance Solanum tuberosum
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_01681605_v99_n2_p119_LopezMalo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_01681605_v99_n2_p119_LopezMalo
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spelling	todo:paper_01681605_v99_n2_p119_LopezMalo2023-10-03T15:06:04Z Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds López-Malo, A. Alzamora, S.M. Palou, E. Aspergillus flavus Natural antimicrobials Preservatives agar antiinfective agent benzoic acid bisulfite carvacrol citral eugenol glucose preservative sorbate potassium thymol vanillin water acidity article Aspergillus flavus concentration response controlled study fungal spore germination fungus growth growth rate mould nonhuman potato reaction time sensitivity analysis statistical significance Aspergillus flavus Aspergillus flavus Solanum tuberosum The combined effects of water activity ([aw] 0.99 or 0.95), pH (4.5 or 3.5) and antimicrobial agent (potassium sorbate, sodium benzoate, sodium bisulfite, carvacrol, citral, eugenol, thymol, or vanillin) concentration (0, 100, 200 up to 1800 ppm) on the growth of Aspergillus flavus were evaluated in potato dextrose agar (PDA). Mold spore germination time and radial growth rates (RGR) were significantly (p<0.05) affected by the variables. For equal antimicrobial concentration, reduction in pH or aw had important effects, lowering RGR and delaying germination time. Depending on aw and pH, increase in antimicrobial concentration slightly reduced RGR until a critical concentration where RGR was drastically reduced or mold growth was inhibited. Germination time increased as antimicrobial agent concentration increased and when aw and pH decreased. Important antimicrobial differences were observed, being, in general, the natural antimicrobials less pH-dependent than chemical preservatives. A. flavus exhibited higher sensitivity to thymol, eugenol, carvacrol, potassium sorbate, sodium bisulfite, and sodium benzoate (at pH 3.5) than to vanillin or citral. © 2004 Elsevier B.V. All rights reserved. Fil:López-Malo, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_01681605_v99_n2_p119_LopezMalo
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Aspergillus flavus Natural antimicrobials Preservatives agar antiinfective agent benzoic acid bisulfite carvacrol citral eugenol glucose preservative sorbate potassium thymol vanillin water acidity article Aspergillus flavus concentration response controlled study fungal spore germination fungus growth growth rate mould nonhuman potato reaction time sensitivity analysis statistical significance Aspergillus flavus Aspergillus flavus Solanum tuberosum
spellingShingle	Aspergillus flavus Natural antimicrobials Preservatives agar antiinfective agent benzoic acid bisulfite carvacrol citral eugenol glucose preservative sorbate potassium thymol vanillin water acidity article Aspergillus flavus concentration response controlled study fungal spore germination fungus growth growth rate mould nonhuman potato reaction time sensitivity analysis statistical significance Aspergillus flavus Aspergillus flavus Solanum tuberosum López-Malo, A. Alzamora, S.M. Palou, E. Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds
topic_facet	Aspergillus flavus Natural antimicrobials Preservatives agar antiinfective agent benzoic acid bisulfite carvacrol citral eugenol glucose preservative sorbate potassium thymol vanillin water acidity article Aspergillus flavus concentration response controlled study fungal spore germination fungus growth growth rate mould nonhuman potato reaction time sensitivity analysis statistical significance Aspergillus flavus Aspergillus flavus Solanum tuberosum
description	The combined effects of water activity ([aw] 0.99 or 0.95), pH (4.5 or 3.5) and antimicrobial agent (potassium sorbate, sodium benzoate, sodium bisulfite, carvacrol, citral, eugenol, thymol, or vanillin) concentration (0, 100, 200 up to 1800 ppm) on the growth of Aspergillus flavus were evaluated in potato dextrose agar (PDA). Mold spore germination time and radial growth rates (RGR) were significantly (p<0.05) affected by the variables. For equal antimicrobial concentration, reduction in pH or aw had important effects, lowering RGR and delaying germination time. Depending on aw and pH, increase in antimicrobial concentration slightly reduced RGR until a critical concentration where RGR was drastically reduced or mold growth was inhibited. Germination time increased as antimicrobial agent concentration increased and when aw and pH decreased. Important antimicrobial differences were observed, being, in general, the natural antimicrobials less pH-dependent than chemical preservatives. A. flavus exhibited higher sensitivity to thymol, eugenol, carvacrol, potassium sorbate, sodium bisulfite, and sodium benzoate (at pH 3.5) than to vanillin or citral. © 2004 Elsevier B.V. All rights reserved.
format	JOUR
author	López-Malo, A. Alzamora, S.M. Palou, E.
author_facet	López-Malo, A. Alzamora, S.M. Palou, E.
author_sort	López-Malo, A.
title	Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds
title_short	Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds
title_full	Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds
title_fullStr	Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds
title_full_unstemmed	Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds
title_sort	aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds
url	http://hdl.handle.net/20.500.12110/paper_01681605_v99_n2_p119_LopezMalo
work_keys_str_mv	AT lopezmaloa aspergillusflavusgrowthinthepresenceofchemicalpreservativesandnaturallyoccurringantimicrobialcompounds AT alzamorasm aspergillusflavusgrowthinthepresenceofchemicalpreservativesandnaturallyoccurringantimicrobialcompounds AT paloue aspergillusflavusgrowthinthepresenceofchemicalpreservativesandnaturallyoccurringantimicrobialcompounds
_version_	1807317267741933568

Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds

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