Franke I, Wijma E, Bouma K
Inspectorate for Health Protection and Veterinary Public Health, Groningen, The Netherlands.
Food Addit Contam. 2002 Mar;19(3):314-22. doi: 10.1080/02652030110072704.
The paper reports the influence of an ethanol emitter (Ethicap) on the microbiological condition and the shelf life extension of a bakery product. Pre-baked buns, with a water activity of 0.95, were packaged with different amounts of Ethicap and stored at room temperature. Yeasts and moulds remained largely absent from the core of the pre-baked bun (< 10(2) cfu g(-1)) during storage, independent of the presence of ethanol. The total mesophilic count was low at the beginning of the storage experiment (< 10(2) cfu g(-1)), but increased without ethanol within 1 week to an unacceptable level. In the presence of ethanol, the total mesophilic count stabilizes at a consumable level of 10(5)-10(6) cfu g(-1). The increase of total mesophilic count was caused by growth of a Bacillus spp., probably B. subtilis. Mould growth on the outer surface is limiting for shelf life extension. On the pre-baked buns, the following moulds were present: Penicillium solitum, P. commune, P. corylophilum, Cladosporium sphaerospermum and C. herbarum. These started to grow within 4-6 days. Mould growth can be delayed for 13 days by adding Ethicap. The ethanol probably has to be absorbed by the pre-baked bun to be effective in growth suppression of the Bacillus spp. the moulds. The pre-baked buns absorb most of the ethanol from the package headspace, and the ethanol content of the products is approximately 0.8 weight% after 21 days. This largely exceeds the overall migration limit of 60 mg kg(-1) food (0.006 weight%).
该论文报道了乙醇释放剂（Ethicap）对烘焙产品微生物状况和保质期延长的影响。水分活度为0.95的预烘焙面包，用不同量的Ethicap进行包装，并在室温下储存。在储存期间，预烘焙面包的核心部位基本没有酵母和霉菌（<10² cfu g⁻¹），与乙醇的存在无关。储存实验开始时嗜温菌总数较低（<10² cfu g⁻¹），但在无乙醇的情况下，1周内就增加到不可接受的水平。在有乙醇存在的情况下，嗜温菌总数稳定在可食用水平10⁵ - 10⁶ cfu g⁻¹。嗜温菌总数的增加是由一种芽孢杆菌属细菌的生长引起的，可能是枯草芽孢杆菌。面包外表面的霉菌生长限制了保质期的延长。在预烘焙面包上，存在以下霉菌：孤生青霉、普通青霉、嗜棒青霉、球孢枝孢和草本枝孢。这些霉菌在4 - 6天内开始生长。通过添加Ethicap，霉菌生长可延迟13天。乙醇可能必须被预烘焙面包吸收，才能有效抑制芽孢杆菌属细菌和霉菌的生长。预烘焙面包从包装顶空中吸收了大部分乙醇，21天后产品的乙醇含量约为0.8重量%。这大大超过了食品60 mg kg⁻¹（0.006重量%）的总体迁移限量。
