Federal University of Santa Maria - UFSM, Department of Technology and Food Science, Center of Rural Sciences, 97105-900 Santa Maria, RS, Brazil.
Federal University of Santa Maria - UFSM, Department of Technology and Food Science, Center of Rural Sciences, 97105-900 Santa Maria, RS, Brazil.
Food Res Int. 2019 Dec;126:108593. doi: 10.1016/j.foodres.2019.108593. Epub 2019 Jul 27.
This study aimed to verify the main fungal species involved in the deterioration of different types of bread and to identify the possible sources of contamination of these products. Samples of raw materials (n = 127), environmental air (n = 50) and moldy bread (n = 90) were analyzed. Aspergillus candidus, Wallemia sebi, and Penicillium roqueforti were the predominant species in the raw materials and were isolated in samples of wheat flour, in two-thirds of the samples of rye and 62.5% of the wheat flour. Penicillium roqueforti was isolated from all types of moldy bread analyzed and Hyphopichia burtoni was also present in samples of moldy wheat and rye bread. These two species were also recovered during air sampling from baking industry facilities (cooling and slice and package areas), which may be crucial for product contamination after baking. Hygienic measures to reduce airborne contamination during the cooling and packaging of food should be taken to prevent the early deterioration of bread.
本研究旨在验证导致不同类型面包变质的主要真菌种类，并确定这些产品污染的可能来源。分析了原材料（n=127）、环境空气（n=50）和霉变面包（n=90）样本。在原材料中，优势菌种为棘孢曲霉、西地霉和青霉罗克福特，在三分之二的小麦粉样本、二分之一的黑麦样本和 62.5%的小麦粉样本中均有分离到。所有分析的霉变面包中均分离到青霉罗克福特，在霉变的小麦和黑麦面包样本中也存在伯克霍尔德氏菌。这两个物种也在烘焙行业设施（冷却和切片及包装区域）的空气采样中被回收，这可能是烘焙后产品污染的关键因素。在冷却和包装食品时，应采取卫生措施减少空气传播污染，以防止面包早期变质。
