Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread

The effect of NaCl and various NaCl replacers (CaCl 2, MgCl 2, KCl and MgSO 4) on the growth of Penicillium roqueforti and Aspergillus niger was evaluated at 22 °C. In addition, challenge tests were performed on white bread to determine the consequences of NaCl reduction with or without partial repl...

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Bibliographic Details
Published in:	Food microbiology Vol. 27; no. 6; pp. 749 - 756
Main Authors:	Samapundo, S., Deschuyffeleer, N., Van Laere, D., De Leyn, I., Devlieghere, F.
Format:	Journal Article
Language:	English
Published:	Kidlington Elsevier Ltd 01-09-2010 Elsevier
Subjects:	antifungal properties Aspergillus niger Aspergillus niger - drug effects Aspergillus niger - growth & development Biological and medical sciences Bread Bread & water activity Bread - microbiology Calcium Chloride - pharmacology Cereal and baking product industries Concentration (composition) Dose-Response Relationship, Drug Equivalence food contamination Food industries Food Microbiology Food Preservation - methods food preservatives Food Preservatives - pharmacology Foods Fundamental and applied biological sciences. Psychology fungi Humans Magnesium Chloride - pharmacology Magnesium Sulfate - pharmacology microbial contamination microbial growth Microbiology Microorganisms model food systems Moulds NaCl reduction NaCl replacement Penicillium - drug effects Penicillium - growth & development Penicillium roqueforti Penicillium roquefortii Potassium Chloride - pharmacology Reduction sodium chloride Sodium Chloride - pharmacology Water - metabolism Moulds Bread & water activity NaCl replacement NaCl reduction Bakery product Growth Alteration Replacement Bread Fungi Reduction Water activity Cereal product Mould
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Summary:	The effect of NaCl and various NaCl replacers (CaCl 2, MgCl 2, KCl and MgSO 4) on the growth of Penicillium roqueforti and Aspergillus niger was evaluated at 22 °C. In addition, challenge tests were performed on white bread to determine the consequences of NaCl reduction with or without partial replacement on the growth of P. roqueforti. From the results obtained it can be concluded that at equivalent water phase concentrations the isolates exhibited differing sensitivities to the salts evaluated with NaCl and MgCl 2 having the greatest inhibitory action on the growth of A. niger and P. roqueforti, respectively. MgSO 4 had the least antifungal activity. At equivalent molalities, CaCl 2 had in general the largest antifungal activity. Although the water activity ( a w) lowering effects of the compounds studied play a large role in explaining the trends observed, at equivalent water phase concentrations MgCl 2 was found to have a smaller inhibitory effect on A. niger than that expected from its a w depressing effect. The challenge tests revealed that no difference occurred in the growth of P. roqueforti on standard white bread, bread with 30% less NaCl and bread in which 30% of the NaCl has been partially replaced by a mixture of KCl and Sub4Salt. These results are of importance in assessing the possible microbiological consequences of NaCl reduction or replacement in bread and similar bakery products.
Bibliography:	http://dx.doi.org/10.1016/j.fm.2010.03.009 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0740-0020 1095-9998
DOI:	10.1016/j.fm.2010.03.009