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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Fungi in cake production chain: Occurrence and evaluation of growth potential in different cake formulations during storage

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Author(s):
Morassi, Leticia L. P. [1] ; Bernardi, Angelica O. [2] ; Amaral, Alexandra L. P. M. [1] ; Chaves, Rafael D. [1] ; Santos, Juliana L. P. [1] ; Copetti, Marina V. [2] ; Sant'Ana, Anderson S. [1]
Total Authors: 7
Affiliation:
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil
[2] Univ Fed Santa Maria, Dept Food Technol & Sci, Santa Maria, RS - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Food Research International; v. 106, p. 141-148, APR 2018.
Web of Science Citations: 3
Abstract

This study aimed to determine the prevalence and populations of fungi in cake production chain. Besides, the growth potential of twelve fungal strains in different cake formulations was evaluated. Raw materials from two different batches (n = 143), chocolate cakes (n = 30), orange cakes (n = 20), and processing environment air samples (n = 147) were analyzed. Among the raw materials, wheat flour (3.2 +/- 0.3 log CFU per g) and corn meal (3.8 +/- 0.8 log CFU per g) belonging to batch \#1 showed significant higher fungal counts (p < 0.05). The fungal counts in the processing environment air reached up to 2.56 log CFU per m(3) (p < 0.05). The predominant fungi species in the industrialized cakes were Aspergillus fiavus (28.15%), Penicillium citrinum (18.45%), Penicillium paxilli (14.56%), and Aspergillus niger (6.8%), which were also detected in the raw materials and processing environment air. Only Penicillium glabrum and Penicillium citrinum showed visible mycelium ( > 3 mm) in the free of preservative cake formulation at 19th and 44th days of storage at 25 degrees C, respectively. Revealing the biodiversity of fungi in ingredients, air and final products, as well as challenging final products with representative fungal strains may assist to implement effective controlling measures as well as to gather data for the development of more robust cake formulations. (AU)

FAPESP's process: 14/03791-1 - Stochastic Single Cell Modeling of Biofilm Formation and Inactivation by Sanitizers of Salmonella and Listeria monocytogenes and their Impacts on Food Safety
Grantee:Rafael Djalma Chaves
Support Opportunities: Scholarships in Brazil - Post-Doctoral