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Evaluation of the efficacy of four weak acids as antifungal preservatives in low-acid intermediate moisture model food systems

机译：评估四种弱酸在低酸中间水分模型食品系统中作为抗真菌防腐剂的功效

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摘要

The potential efficacy of four weak acids as preservatives in low-acid intermediate moisture foods was assessed using a glycerol based agar medium. The minimum inhibitory concentrations (MIC, % wt./wt.) of each acid was determined at two pH values (pH 5.0, pH 6.0) and two a_w values (0.85, 0.90) for five food spoilage fungi, Eurotium herbariorum, Eurotium rubrum, Aspergillus niger, Aspergillus flavus and Penicillium roqueforti. Sorbic acid, a preservative commonly used to control fungal growth in low-acid intermediate moisture foods, was included as a reference. The MIC values of the four acids were lower at pH 5.0 than pH 6.0 at equivalent a_w values, and lower at 0.85 a_w than 0.90 a_w at equivalent pH values. By comparison with the MIC values of sorbic acid, those of caprylic acid and dehydroacetic acid were generally lower, whereas those for caproic acid were generally higher. No general observation could be made in the case of capric acid. The antifungal activities of all five weak acids appeared related not only to the undisso-ciated form, but also the dissociated form, of each acid.
机译：使用甘油琼脂培养基评估了四种弱酸在低酸中等水分食品中作为防腐剂的潜在功效。每种酸的最低抑菌浓度（MIC，％wt./wt。）在两种pH值（pH 5.0，pH 6.0）和两个a_w值（0.85，0.90）下确定，用于五种食物腐败真菌，Euro草，Euro ，黑曲霉，黄曲霉和罗克福尔青霉。作为参考，通常用于控制低酸中等水分食品中真菌生长的防腐剂山梨酸。在当量a_w值下，四种酸的MIC值在pH 5.0时低于pH 6.0，在当量pH值下，在0.85 a_w时的MIC值低于0.90 a_w。与山梨酸的MIC值相比，辛酸和脱氢乙酸的MIC值通常较低，而己酸的MIC值通常较高。对于癸酸，无法进行一般观察。出现的所有五种弱酸的抗真菌活性不仅与每种酸的未解离形式有关，而且与其离解形式有关。

著录项

  • 来源
    《Food microbiology》 |2010年第1期|33-36|共4页
  • 作者

    Yang Huang; Mark Wilson; Belinda Chapman; Ailsa D. Hocking;

  • 作者单位

    CSIRO Food and Nutritional Sciences, 11 Julius Avenue, Riverside Corporate Park, North Ryde, NSW 2113 Australia CSIRO Food and Nutritional Sciences, PO Box 52, North Ryde, NSW 1670, Australia;

    CSIRO Food and Nutritional Sciences, 11 Julius Avenue, Riverside Corporate Park, North Ryde, NSW 2113 Australia;

    CSIRO Food and Nutritional Sciences, 11 Julius Avenue, Riverside Corporate Park, North Ryde, NSW 2113 Australia;

    CSIRO Food and Nutritional Sciences, 11 Julius Avenue, Riverside Corporate Park, North Ryde, NSW 2113 Australia;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    weak acid; food spoilage fungi; minimal inhibitory concentration; undissociated form;

    机译：弱酸;食物变质真菌;最小抑制浓度;不分离的形式;

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