Loading...

application of growth-no growth models to directly assess the stability of wholemeal multigrain bread towards Penicillium paneum LMQA-002 and Paecilomyces variotii LMQA-001  [2018]

volume Juliana Lane Paixão dos Santos Beatriz S. Silva Marianna M. Furtado Letícia L.P. et al.

Access the full text:

Abstract
This study aimed to develop predictive models to assess the growth response of Pencillium paneum LMQA-002 and Paecilomyces variotii LMQA-001 in wholemeal multigrain bread regarding moisture, pH, calcium propionate, temperature and time of storage. A complete factorial design was performed using slices of bread with different formulation: moisture (36; 38; 40; 42%), pH (5.1; 5.3; 5.5) and calcium propionate (0.6; 0.8 and 1%). The slices were inoculated with 10²-10³ spores following storage at 20 °C, 25 °C and 30 °C for up to 21 days. The degree of agreement between predictions and observations was >90% for both species. According to the results, the growth of P. paneum LMQA-002 and P. variotii LMQA-001 was inhibited for up to 21 days in bread formulations presenting pH (5.1), 36% moisture and 0.6% calcium propionate. The lower temperatures (20 °C and 25 °C) contributed to the growth of P. paneum LMQA-002 and storage at 30 °C favored the growth of P. variotii LMQA-001. Validation results showed correct predictions in 80% of the cases. A significant achievement of this study comprises the extension of wholemeal multigrain bread shelf-life from 12 to 21 days (>70% increase).
Loading...

Other subjects

  • Paecilomyces variotii
  • Penicillium
  • breads
  • Food spoilage
  • growth models
  • Fungi
  • Shelf-life
  • calcium propionate
  • shelf life
  • spores
  • Predictive microbiology
  • Boundary models
  • pH
  • prediction
  • storage temperature

From the journal

Lebensmittel-Wissenschaft + [i.e. und] Technologie

ISSN : 0023-6438

Other information

Language : English

Type : Journal Article

In AGRIS since : 2018

Publisher : Elsevier Ltd

All titles :

" application of growth-no growth models to directly assess the stability of wholemeal multigrain bread towards Penicillium paneum LMQA-002 and Paecilomyces variotii LMQA-001 "