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

Abstract

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.

Antidesma thwaitesianum Müll. Arg. Fruit Juice, Its Phytochemical Contents, Antimicrobial Activity, and Application in Chiffon Cake

“…Bakery products are intermediate moisture foods and are mainly spoiled by yeasts and filamentous fungi. Saeed et al [39] reported that A. niger, A. flavus, A. fumigatus, A. terreus, Alternaria alternata, Curvularia americana, Fusarium solani, P. digitatum, Saccharomyces cerevisiae, and Geotrichum candidum were found in bakery samples. In the current study, the efficacy of the fruit juice in controlling microbial growth in chiffon cake was examined for 9 days at 4 °C storage.…”

Quality changes and shelf life of salted duck egg white meringues stored in alternative packages at two temperatures

“…Low moisture content, water activity, and pH of baked food products may inhibit bacterial development (Guynot et al, 2005a(Guynot et al, , 2005b, while yeast and molds remain unaffected. Saeed et al (2018) revealed that mold was more prominent in bakery products than yeast during storage. This could be due to the low moisture and water activity requirements for mold, whereas the requirements are higher for the growth of yeast.…”

Bioactive Compounds, Antioxidant andAntimicrobial Activity for Prepared Free Gluten Pan Bread from Sorghum Flour and Garden Cress Seeds Flour

“…The total fungi count of free gluten pan bread samples was counted at Microbiology Laboratory, Faculty of Agriculture, Mansoura University, El-Mansoura, Al-Dakhalia governorate, Egypt. After incubation, the number of spores per gram of a sample was found out using the method represented by Aneja (2003), Jay (2005) and Saeed et al, (2018).…”