Viability of Byssochlamys nivea in Apple Sauce Containing Sorbate, Benzoate and Sulfur Dioxide and Packaged Under Various Oxygen Levels

Autor:	J. O. Roland, Larry R. Beuchat, E. K. Heaton
Rok vydání:	2019
Předmět:	education.field_of_study Preservative Chromatography Potassium sorbate Chemistry Population chemistry.chemical_element Microbiology Oxygen Patulin chemistry.chemical_compound Sodium benzoate Food science education Byssochlamys nivea Sulfur dioxide Food Science
Zdroj:	Journal of food protection. 47(9)
ISSN:	1944-9097
Popis:	The effects of potassium sorbate (50 and 100 ppm), sodium benzoate (200 and 400 ppm) and SO2 (25 and 50 ppm) on growth and patulin production by Byssochlamys nivea in apple sauce packaged under various levels of oxygen were determined. A low level (1.4–2.3%) of oxygen in the headspace of sealed pouches protected B. nivea against loss of viability over a 13-month storage period at 21°C. No increase in population was observed in inoculated apple sauce with headspace oxygen contents of up to 9.5–9.7%. Sulfur dioxide was the most lethal preservative tested, 50 ppm causing complete inactivation within 4-months. Patulin was not detected in any of the test samples.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb147656e5ff3c3341737fe591855015 https://pubmed.ncbi.nlm.nih.gov/30934442 Zobrazit plný text záznamu