Association of fungal genera from spoiled processed foods with physicochemical food properties and processing conditions.
Sign Up to like & getrecommendations! Published in 2019 at "Food microbiology"
DOI: 10.1016/j.fm.2019.05.012
Abstract: The processing conditions and physiochemical properties used in food manufacturing create niches which support the growth of a limited number of spoilage fungi. This study was designed to evaluate the influence of intrinsic and extrinsic… read more here.
Keywords: fungal genera; food; processing conditions; spoilage fungi ... See more keywords
Spoilage fungi in a bread factory in Brazil: Diversity and incidence through the bread-making process.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.108593
Abstract: This study aimed to verify the main fungal species involved in the deterioration of different types of bread and to identify the possible sources of contamination of these products. Samples of raw materials (n = 127), environmental… read more here.
Keywords: bread factory; bread; factory brazil; spoilage fungi ... See more keywords
Incidence of spoilage fungi in the air of bakeries with different hygienic status.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2018.10.022
Abstract: This study aimed to determine the level of adequacy of bakeries to the requirements of good manufacturing practices (GMP) and the fungal contamination of the environmental air of these places, verifying the existence of a… read more here.
Keywords: fungi air; incidence spoilage; spoilage fungi; air ... See more keywords
Comparative Growth Inhibition of Bread Spoilage Fungi by Different Preservative Concentrations Using a Rapid Turbidimetric Assay System
Sign Up to like & getrecommendations! Published in 2021 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2021.678406
Abstract: Bread and intermediate moisture bakery products are mainly spoiled by yeasts and filamentous fungi. The inoculum load and preservation system used determines their shelf life. To extend the shelf life of such commodities, the use… read more here.
Keywords: growth; system; spoilage fungi; bread ... See more keywords