Vytrasová J, Pribánová P, Marvanová L
Department of Biological and Biochemical Sciences, University of Pardubice, Czech Republic.
Int J Food Microbiol. 2002 Jan 30;72(1-2):91-6. doi: 10.1016/s0168-1605(01)00626-2.
The production process of a coconut type of gingerbread was examined for possible sources of contamination with xerophilic fungi. In the production flow chart, critical control points were found at which some effective steps could be made to eliminate undesirable fungal contamination, affected by water activity and temperature, and to prevent mould spoilage of the products. The following xerophilic fungi were detected, isolated and identified: Eurotium amstelodami, E. chevalieri, E. herbariorum, E. rubrum and Wallemia sebi. The resistance of these fungi against elevated temperature and preserving agents was investigated. It was found that Eurotium species were more resistant than W. sebi. Preservation against xerophilic fungi was more effective with the use of propionic acid than with potassium sorbate.
对一种椰子味姜饼的生产过程进行了检查，以寻找嗜干性真菌的可能污染源。在生产流程图中，发现了关键控制点，在这些控制点可以采取一些有效措施，消除受水分活度和温度影响的不良真菌污染，并防止产品发霉变质。检测、分离并鉴定出了以下嗜干性真菌：阿姆斯特丹散囊菌、谢瓦利埃散囊菌、间型散囊菌、红色散囊菌和西氏瓦勒霉菌。研究了这些真菌对高温和防腐剂的抗性。结果发现，散囊菌属的真菌比西氏瓦勒霉菌更具抗性。使用丙酸对嗜干性真菌的防腐效果比山梨酸钾更有效。
