PMID: 11934030Apr 6, 2002Paper

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

International Journal of Food Microbiology
Aurelio López-MaloEnrique Palou

Abstract

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, Pc and k, were used to compare antimicrobials and assess the effect of pH. Important differences in Pc and k were observed among antimicrobials, being natural antimicrobials less pH dependent than synthetic antimicrobials. A large Pc 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 ...Continue Reading

References

Dec 1, 1995·International Journal of Food Microbiology·G W GouldM V Jones

❮ Previous
Next ❯

Citations

May 27, 2014·Biotechnology Research International·Sezai TürkelMümine Yavuz
Mar 16, 2012·Journal of Food Science·Kuorwel K KuorwelStephen W Bigger
Mar 1, 2005·International Journal of Food Microbiology·Aurelio López-MaloEnrique Palou
Jul 27, 2015·Marine Environmental Research·Miriam PérezGuillermo Blustein
Nov 28, 2014·Journal of the Science of Food and Agriculture·Andrea BernardosPavel Klouček
Dec 3, 2013·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Arantxa AznarAlfredo Palop
Nov 7, 2019·Antibiotics·Emiliano J QuintoMaría P Redondo-Del-Río
Aug 30, 2008·Journal of Food Protection·R GregoriP Bertolini
Jun 12, 2010·Journal of Food Protection·Daniela CampanielloMilena Sinigaglia
Dec 19, 2020·Critical Reviews in Food Science and Nutrition·Abdelkader BensidFatih Özogul

❮ Previous
Next ❯

Related Concepts

Related Feeds

Antifungals (ASM)

An antifungal, also known as an antimycotic medication, is a pharmaceutical fungicide or fungistatic used to treat and prevent mycosis such as athlete's foot, ringworm, candidiasis, cryptococcal meningitis, and others. Discover the latest research on antifungals here.

Aspergillosis (ASM)

Aspergillosis is the name given to a wide variety of diseases caused by infection by fungi of the genus Aspergillus. Aspergillosis occurs in chronic or acute forms which are clinically very distinct. Most cases of acute aspergillosis occur in patients with severely compromised immune systems. Chronic colonization or infection can cause complications in people with underlying respiratory illnesses. Discover the latest research on aspergillosis here.

Antifungals

An antifungal, also known as an antimycotic medication, is a pharmaceutical fungicide or fungistatic used to treat and prevent mycosis such as athlete's foot, ringworm, candidiasis, cryptococcal meningitis, and others. Discover the latest research on antifungals here.

Aspergillosis

Aspergillosis is the name given to a wide variety of diseases caused by infection by fungi of the genus Aspergillus. Aspergillosis occurs in chronic or acute forms which are clinically very distinct. Most cases of acute aspergillosis occur in patients with severely compromised immune systems. Chronic colonization or infection can cause complications in people with underlying respiratory illnesses. Discover the latest research on aspergillosis here.

© 2022 Meta ULC. All rights reserved