The occurrence of molds, yeasts and mycotoxins in pre-cooked pizza dough sold in Southern Rio Grande do Sul

Pinho, Beatriz Helena; Furlong, Eliana Badiale

doi:10.1590/s1517-83822000000200007

Cited by 10 publications

(6 citation statements)

References 9 publications

(13 reference statements)

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“…In addition, poultry for human consumption is generally fed on cereals or their products (31). There was a predominance of Aspergillus species during storage period of coffee beans (21).…”

Section: Discussionmentioning

confidence: 99%

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

Muñoz

Arena

Silva

et al. 2010

Braz. J. Microbiol.

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The effect of different fermenting microorganisms on growth of a mycotoxin-producing Aspergillus nomius was assayed. Two lactic acid bacteria, Lactobacillus fermentum and Lactobacillus rhamnosus, and Saccharomyces cerevisiae, all of which are widely used in fermentation and preservation of food, were assayed on their fungus inhibitory properties. Assays were carried out by simultaneous inoculation of one of the possible inhibiting microorganisms and the fungus or subsequent inoculation of one of the microorganisms followed by the fungus. All three microorganisms assayed showed growth inhibition of the mycotoxin-producing Aspergillus strain. L. rhamnosus O236, isolated from sheep milk and selected for its technological properties, showed highest fungal inhibition of the microorganisms assayed. The use of antifungal LAB with excellent technological properties rather than chemical preservatives would enable the food industry to produce organic food without addition of chemical substances.

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“…In addition, poultry for human consumption is generally fed on cereals or their products (31). There was a predominance of Aspergillus species during storage period of coffee beans (21).…”

Section: Discussionmentioning

confidence: 99%

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

Muñoz

Arena

Silva

et al. 2010

Braz. J. Microbiol.

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“…In addition, poultry for human consumption is generally fed on cereals or their products (Pinho and Furlong, 2000). Arqués et al, (2015) studied antimicrobial activity of lactic acid bacteria in dairy products and gut and their effect on pathogens.…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial Activity of Lactic Acid Bacteria against Toxigenic Fungi

Haik¹,

Bawazir²,

Aly³

et al. 2017

Int.J.Curr.Res.Aca.Rev.

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Article InfoLactobacillus bulgaricus S 2 was widely used in fermentation and preservation of food and it was assayed on their fungal inhibitory properties. The aim of this study was to isolate lactic acid bacteria from different habitats and screen these isolates against some mycotoxigenic fungi. The effect of lactic acid bacteria (LAB) on growth of a mycotoxin-producing toxigenic fungi was assayed. Assays were carried out by modified overlay method. Lactobacillus bulgaricus S 2 assays showed growth inhibition of the mycotoxin-producing Aspergillus flavus. Lactobacillus bulgaricus S 2 isolated from sheep milk and selected for its technological properties, showed highest fungal inhibition of the micro-organisms assays. The use of antifungal LAB with excellent technological properties rather than chemical preservatives would enable the food industry to produce organic food without addition of chemical substances.

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“…These products are usually prepared from flour or meal derived from some form of grains and cooked by dry heat process especially in some kind of oven. People are affectionate toward these products because of taste, easy to cook, high nutritional value, cheap, and easy to digest (Pinho & Furlong, ). Baked items such as bread and pastries have a shelf life in the range of 2–5 days, whereas other items such as biscuits and some type of cakes have a shelf life of several months when correctly packed.…”

Section: Introductionmentioning

confidence: 99%

Assessment of mold and yeast in some bakery products of Lahore, Pakistan based on LM and SEM

Saeed

Shaheen

Hussain

et al. 2018

Microscopy Res & Technique

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The present investigation was designed to throw light on the microbial status of bakery products available in bakeries and supermarkets of Lahore. Different bakery samples such as biscuits, pizza, patties were collected from different localities such as Anar Kali, Chauburji, Faisal Town, Iqbal Town, Model Town, Muslim Town were investigated for mold and yeast using serial dilution technique inoculated over malt extract agar and potato dextrose agar under sterilized conditions. Isolated fungi were namely Alternaria alternata, Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus, Aspergillus terreus, Curvularia americana, Fusarium solani, Penicillium digitatum, Saccharomyces cerevisiae, and Geotrichum candidum. Results depicted maximum fungal viable count in biscuits, collected from Model Town while minimum count was in the samples of Chauburji. In the case of pizza, the maximum fungal viable count was found in the sample of Muslim Town. In the case of patties, the maximum fungal viable count was found in the sample of Muslim Town while minimum count was found in the sample of Iqbal Town. Prevalence of microorganisms may be due to the use of contaminated raw material, use of polluted waters, human handling, and the use of contaminated containers. Contaminated food intake can lead to measurable signs of liver injury, inflammation, etc. Preventive measures like washing and drying of hands before preparing food, cleaning of food preparation areas, and the use of clean equipment can avoid microbes which cause hazards to human health. Research HighlightsBakery products of Lahore, Pakistan is investigated for the first time on the basis of light microscopy (LM) and scanning electron microscopy (SEM) and found very significant to check the quality of bakery products or not.

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The occurrence of molds, yeasts and mycotoxins in pre-cooked pizza dough sold in Southern Rio Grande do Sul

Cited by 10 publications

References 9 publications

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

Antimicrobial Activity of Lactic Acid Bacteria against Toxigenic Fungi

Assessment of mold and yeast in some bakery products of Lahore, Pakistan based on LM and SEM

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