Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compounds.

LÓPEZ MALO, A; ALZAMORA, STELLA MARIS; PALOU, E

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Elsevier Ltd.

Lugar: London; Año: 2005 vol. 99 p. 119 - 128

0168-1605

The combined effects of water activity ([aw] 0.99 or 0.95), pH (4.5 or 3.5) and antimicrobial agent (potassium sorbate, sodium benzoate, sodium bisulfite, carvacrol, citral, eugenol, thymol, or vanillin) concentration (0, 100, 200 up to 1800 ppm) on the growth of Aspergillus flavus were evaluated in potato dextrose agar (PDA). Mold spore germination time and radial growth rates (RGR) were significantly ( pb0.05) affected by the variables. For equal antimicrobial concentration, reduction in pH or aw had important effects, lowering RGR and delaying germination time. Depending on aw and pH, increase in antimicrobial concentration slightly reduced RGR until a critical concentration where RGR was drastically reduced or mold growth was inhibited. Germination time increased as antimicrobial agent concentration increased and when aw and pH decreased. Important antimicrobial differences were observed, being, in general, the natural antimicrobials less pH-dependent than chemical preservatives. A. flavus exhibited higher sensitivity to thymol, eugenol, carvacrol, potassium sorbate, sodium bisulfite, and sodium benzoate (at pH 3.5) than to vanillin or citral.