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International collaborative study concerning the improved gas chromatographic determination of adipate in starch

100%

Brunt K., Sanders P.

Żywność Technologia Jakość

1996

nr 2

54-66

Wytwarzanie patuliny przez Penicillium expansum w obecnosci srodkow konserwujacych

86%

Florianowicz T.

Bromatologia i Chemia Toksykologiczna

1992

tom 25

nr 3

257-262

Effect of propionic acid, adipic acid, lactic acid, and salts of these acids, on the growth of Penicillium expansum and the dynamics of patulin formation by this strain, was investigated. Toxin level was assayed by TLC and HPLC methods. Minimal concentration of preservatives inhibiting completely microfungus growth and patulin biosynthesis, was determined. Propionic acid and adipic acid at the concentration of 0.05 mol/dm3, and sodium propionate at the concentration of 0.2 mol/dm3 were found to inhibit completely the gain in weight of Penicillium expansum mycelium and the toxin formation. Calcium lactate at the concentration upwards of 0.25 mol/dm3, was noted to counteract the formation of patulin, and - at 0.5 mol/dm3 - to inhibit completely the fungus growth. Lactic acid was least active of all preservatives under test. At the concentration up. to 0.5 mol/dm3, this agent inhibited the strain growth only by 33%, and patulin biosynthesis - by 85%.

Ograniczanie wyników

1 Bromatologia i Chemia Toksykologiczna

1 Żywność Technologia Jakość

1 Brunt K.

1 Florianowicz T.

1 Sanders P.

1 1996

1 1992

Wyniki wyszukiwania

International collaborative study concerning the improved gas chromatographic determination of adipate in starch

Wytwarzanie patuliny przez Penicillium expansum w obecnosci srodkow konserwujacych