Bakery products

Seiler, D. A. L.

doi:10.1007/978-1-4615-6097-5_7

Cited by 2 publications

(1 citation statement)

References 13 publications

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“…When it comes to spoilage, microbiological spoilage is often the major factor limiting the self life of food products being mostly influenced by its water activity. Products with high water activity (aw), between 0.94 to 0.99 almost all bacteria, yeast and molds are capable of growing (Seiler, 1999).…”

Section: Introductionmentioning

confidence: 99%

Natural Antimicrobial Agents

Mérillon¹

2018

Sustainable Development and Biodiversity

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Customers' needs change along the years and currently the search for "cleaner" products is in vogue. Hence, the emergence of natural antimicrobials to substitute chemically synthesized preservatives like potassium sorbate or nitrites to ensure microbiological stability and prevent spoilage in food products is a must. New natural antimicrobials have appeared like enzymes, fermentates, liquid smoke, citrus extracts, vanillin and hydrosols. Many in situ and in vitro studies regarding their antimicrobial activity have been conducted and proved their potential use as preservatives in food duo to their bioactive properties. The aim of this project was to test the potential of some natural antimicrobials as a substitute of potassium sorbate, a preservative used at FRULACT, in fruit preparations and consequently in dosed yogurts. Different antimicrobials such as lactoperoxidase, a fermented syrup, 2 liquid smokes, 2 citrus extracts, vanillin and an olive hydrosol were tested for their antifungal activity in vitro against fungi isolated in past work done at FRULACT. Vanillin and an organic citrus extract were the ones with greater antifungal activity and were selected for further tests. These natural preservatives were incorporated into fruit preparations and respective dosed yogurt and the respective microbial load was monitored as well as the stability of the lactic cultures in yogurt. Neither of the antimicrobials interfere with the natural microflora of the yogurts during 16 days of cold storage at 4 o C. However only vanillin maintained its stability during the pasteurization process held at 90 o C for 4 min and was able to maintained the fungal safety of the fruit preparations and respective yogurt. It was also able to control an artificial contamination of an inoculum with an initial load of 5.06 log10 (CFU/mL) constituted by Penicillum sp. and Aspergillus sp.. On the other hand, the organic citrus extract was not able to control the purpose contamination and was not resistant the pasteurization process. If added after the limiting step, the pasteurization, it could control the fungal load of the fruit and respective yogurt for at least 44 days and 16 days respectively during cold storage at 4 o C. Lactoperoxidase was also tested in a different fruit preparation, FruIdentity, that was not subjected to a pasteurization process, and even though it controlled the fungal load in the preparation and did not interfere with the stability of the lactic cultures it was not able to control the fungal load in the respective dosed yogurt.

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Section: Introductionmentioning

confidence: 99%

Natural Antimicrobial Agents

Mérillon¹

2018

Sustainable Development and Biodiversity

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Assessment of Bake Products at Dehradun

Deshwa

Sharma

2017

Int. J. Res. Granthaalayah

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In present study, local manufactured food products such as bread, pastry, bakery biscuits and one company product parle-G Biscuit were selected for microbial count and characterized the isolated contaminant on the basis of biochemical tests. In Local bread contained 2.86 x104 bacterial cells per gm, bakery biscuits find average 2.96x103 bacterial cells per gm and in pastry, and average 2.73 x103 bacterial cells per gm were present. But parle-G Biscuit did not contain any microorganism. Further, isolated contaminant were characterized by biochemical tests and observed that isolated strains were Bacillus spp., E. coil and Klebsiella spp.

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Bakery products

Cited by 2 publications

References 13 publications

Natural Antimicrobial Agents

Natural Antimicrobial Agents

Assessment of Bake Products at Dehradun

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