Ollinger Nicole, Malachova Alexandra, Sulyok Michael, Krska Rudolf, Weghuber Julian
FFoQSI - Austrian Competence Centre for Feed and Food Quality, Safety & Innovation, Stelzhamerstr. 23, 4600 Wels, Austria.
FFoQSI - Austrian Competence Centre for Feed and Food Quality, Safety & Innovation, Konrad Lorenz Str. 20, 3430 Tulln, Austria.
Food Chem X. 2024 Jun 18;23:101563. doi: 10.1016/j.fochx.2024.101563. eCollection 2024 Oct 30.
Bread is an important staple food that is susceptible to spoilage, making it one of the most wasted foods. To determine the safety of partially moldy bread, five types of bread were inoculated with common mold species. After incubation, the metabolite profile was determined in and under the inoculation spot, as well as at a lateral distance of 3 cm from the moldy spot. The result showed that the metabolites were exclusively concentrated in the inoculation area and directly below the inoculation area. The only exception was citrinin, a mycotoxin produced by such as , which was detected in almost all tested bread areas when inoculated with the corresponding strains. The results of our study suggest that the removal of moldy parts may be a solution to reduce food waste if the remaining bread is to be used, for example for insect farming to produce animal feed.
面包是一种重要的主食，但容易变质，这使其成为浪费最为严重的食物之一。为了确定部分发霉面包的安全性，将五种面包接种常见霉菌种类。培养后，测定接种点及其下方以及距发霉点横向距离3厘米处的代谢物谱。结果表明，代谢物仅集中在接种区域和接种区域正下方。唯一的例外是桔霉素，一种由某些霉菌产生的霉菌毒素，当接种相应菌株时，在几乎所有测试面包区域都能检测到。我们的研究结果表明，如果要使用剩余的面包，例如用于昆虫养殖以生产动物饲料，去除发霉部分可能是减少食物浪费的一种解决办法。
