Associated mycoflora of rye bread

Letters in Applied Microbiology
F LundJ C Frisvad

Abstract

Penicillium roqueforti (27%), P. corylophilum (20%) and Eurotium species (15%) made up the important mycoflora associated with rye bread on 3425 identified fungi isolates. These fungi were dominant as spoilers of packaged rye bread in almost every month of a 4 year investigation. Penicillium decumbens (3%), Paecilomyces variotti (8%) and Aspergillus flavus (5%) were found more rarely, but were the major species found over periods of a few months. Penicillium commune (5%), P. solitum (4%), A. niger (4%) and Mucor species (2%) were a constant, but small, part of the total mycoflora of rye bread. Identification of the fungi in the production environment in a rye bread factory showed the locality of potential contamination sources. Elimination of the contamination sources by improved cleaning and disinfection procedures quickly resulted in a significant reduction in the frequency of mould growth in the packaged rye bread.

References

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Mar 1, 1987·Journal of Food Protection·Tibor Deák, Larry R Beuchat

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Citations

Nov 1, 1996·International Journal of Food Microbiology·O FiltenborgU Thrane
Nov 9, 2002·International Journal of Food Microbiology·Melissa A GockPeter G Poulos
Nov 26, 2010·International Journal of Food Microbiology·Sanjay Antony-Babu, Ian Singleton
Jan 21, 2015·Critical Reviews in Food Science and Nutrition·V A Jideani, K Vogt
Nov 13, 2007·Journal of Food Science·K KarlshøjT O Larsen
Dec 7, 2016·Applied Microbiology and Biotechnology·Pedro I HidalgoMonika Coton
Nov 17, 2019·Food Research International·Marcelo Valle GarciaMarina Venturini Copetti

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