Aspergillus flavus dose-response curves to selected natural and synthetic antimicrobials

被引:53
作者
López-Malo, A
Alzamora, SM
Palou, E
机构
[1] Univ Americas Puebla, Dept Ingn Quim & Alimentos, Cholula 72820, Cholula, Mexico
[2] Univ Buenos Aires, FCEyN, Dept Ind, Buenos Aires, DF, Argentina
关键词
Aspergillus flavus; dose-response; antimicrobials;
D O I
10.1016/S0168-1605(01)00639-0
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effects of selected concentrations of antimicrobials from natural (vanillin, thymol, eugenol, carvacrol or citral) or synthetic (potassium sorbate or sodium benzoate) origin on Aspergillus flavus lag time inoculated in laboratory media formulated at water activity (a(w)) 0.99 and pH 4.5 or 3.5, were evaluated. Time to detect a colony with a diameter > 0.5 mm was determined. Mold response was modeled using the Fermi function. Antimicrobial minimal inhibitory concentration (MIC) was defined as the minimal required inhibiting mold growth for 2 months, Fermi function successfully captured A. flavus dose-response curves to the tested antimicrobials with a highly satisfactory fit. Fermi equation coefficients, P-c and k, were used to compare antimicrobials and assess the effect of pH. Important differences in P-c and k were observed among antimicrobials, being natural antimicrobials less pH dependent than synthetic antimicrobials. A large P-c value represents a small antimicrobial effect on A. flavus lag time; thus, high concentrations are needed to delay growth, A. flavus exhibited higher sensitivity to thymol, eugenol, carvacrol, potassium sorbate (at pH 3.5), and sodium benzoate (at pH 3.5) than to vanillin or citral. MICs varied from 200 ppm of sodium benzoate at pH 3.5 to 1800 ppm of citral at both evaluated pHs. (C) 2002 Elsevier Science B.V All rights reserved.
引用
收藏
页码:213 / 218
页数:6
相关论文
共 17 条
[1]  
ALZAMORA SM, 2001, IN PRESS FOOD ENG FO
[2]  
[Anonymous], 1993, ANTIMICROBIALS FOODS
[3]   Effect of storage temperature on the microbial and color stability of banana puree with addition of vanillin or potassium sorbate [J].
Castañón, X ;
Argaiz, A ;
López-Malo, A .
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 1999, 5 (01) :51-58
[4]  
Cherry JP, 1999, FOOD TECHNOL-CHICAGO, V53, P54
[5]  
DAVIDSON PM, 1996, FOOD MICROBIOLOGY FU, P520
[6]  
Gould GW, 1995, INT J FOOD MICROBIOL, V28, P121, DOI 10.1016/0168-1605(95)00051-8
[7]   Vanillin and pH synergistic effects on mold growth [J].
López-Malo, A ;
Alzamora, SM ;
Argaiz, A .
JOURNAL OF FOOD SCIENCE, 1998, 63 (01) :143-146
[8]  
López-Malo A, 2000, ASP FOOD EN, P237, DOI 10.17660/ActaHortic.2000.531.38
[9]   EFFECT OF NATURAL VANILLIN ON GERMINATION TIME AND RADIAL GROWTH OF MOLDS IN FRUIT-BASED AGAR SYSTEMS [J].
LOPEZMALO, A ;
ALZAMORA, SM ;
ARGAIZ, A .
FOOD MICROBIOLOGY, 1995, 12 (03) :213-219
[10]  
LOPEZMALO A, 1993, INFORM TECNOL, V4, P33