Quantifying Effect of Lactic, Acetic, and Propionic Acids on Growth of Molds Isolated from Spoiled Bakery Products

Journal of Food Protection
Stéphane DagnasJeanne-Marie Membré

Abstract

The combined effect of undissociated lactic acid (0 to 180 mmol/liter), acetic acid (0 to 60 mmol/liter), and propionic acid (0 to 12 mmol/liter) on growth of the molds Aspergillus niger, Penicillium corylophilum, and Eurotium repens was quantified at pH 3.8 and 25°C on malt extract agar acid medium. The impact of these acids on lag time for growth (λ) was quantified through a gamma model based on the MIC. The impact of these acids on radial growth rate (μ) was analyzed statistically through polynomial regression. Concerning λ, propionic acid exhibited a stronger inhibitory effect (MIC of 8 to 20 mmol/liter depending on the mold species) than did acetic acid (MIC of 23 to 72 mmol/liter). The lactic acid effect was null on E. repens and inhibitory on A. niger and P. corylophilum. These results were validated using independent sets of data for the three acids at pH 3.8 but for only acetic and propionic acids at pH 4.5. Concerning μ, the effect of acetic and propionic acids was slightly inhibitory for A. niger and P. corylophilum but was not significant for E. repens. In contrast, lactic acid promoted radial growth of all three molds. The gamma terms developed here for these acids will be incorporated in a predictive model for tem...Continue Reading

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Citations

May 30, 2016·International Journal of Food Microbiology·Claudia AxelElke K Arendt
Jun 29, 2016·International Journal of Food Microbiology·Céline Le LayJérôme Mounier
Aug 31, 2016·International Journal of Food Microbiology·S SamapundoM Eeckhout
Aug 10, 2017·Microorganisms·Lucille GarnierJérôme Mounier
May 23, 2020·Animals : an Open Access Journal From MDPI·Diana LuisePaolo Trevisi
Jul 31, 2019·International Journal of Food Microbiology·Jan DijksterhuisPaul Bruinenberg
Sep 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Faizan Ahmed SadiqWei Chen
Mar 11, 2020·International Journal of Food Microbiology·Lucille GarnierJérôme Mounier
Jul 10, 2021·Journal of the Science of Food and Agriculture·V DopazoG Meca

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