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首页> 外文期刊>Irish Journal of Agricultural and Food Research >Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds
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Effects of water activity on the performance of potassium sorbate and natamycin as preservatives against cheese spoilage moulds

机译：水分活度对山梨酸钾和纳他霉素作为防腐剂防霉变霉菌性能的影响

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This work investigated the effects of the food preservatives potassium sorbate and natamycin, combined with different levels of ionic (sodium chloride) and non-ioinic (glycerol) water activity (aw), on growth of fungi involved in cheese spoilage. In general, the combined effect of water stress and presence of preservatives enhanced fungal inhibition. However, some doses of potassium sorbate (0.02%) and natamycin (1, 5 and 10 ppm) were able to stimulate growth of Aspergillus varians, Mucor racemosus, Penicillium chrysogenum and P. roqueforti at aw values in the range of 0.93–0.97. P. solitum was the only species whose growth was consistently reduced by any doses of preservative. The results also showed that sodium chloride and glycerol differentially affected the efficacy of preservatives. This study indicates that aw of cheese is a critical parameter to be considered in the formulation of preservative coatings used against fungal spoilage.
机译：这项工作研究了食品防腐剂山梨酸钾和那他霉素，以及不同水平的离子（氯化钠）和非碘（甘油）水活度（a w ）对所涉及真菌生长的影响在奶酪变质。通常，水分胁迫和防腐剂的存在共同增强了真菌的抑制作用。但是，某些剂量的山梨酸钾（0.02％）和纳他霉素（1、5和10 ppm）能够以 w 值刺激曲霉，粘液青霉，产黄青霉和罗氏沼虾的生长。在0.93-0.97之间。马铃薯假单胞菌是唯一通过任何剂量的防腐剂持续减少其生长的物种。结果还表明，氯化钠和甘油差异地影响了防腐剂的功效。这项研究表明，奶酪的 w 是用于防止真菌变质的防腐剂包衣配方中要考虑的关键参数。

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