| Texto completo | |
| Autor(es): |
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]
Número total de Autores: 7
|
| Afiliação do(s) autor(es): | [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
Número total de Afiliações: 2
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Food Research International; v. 106, p. 141-148, APR 2018. |
| Citações Web of Science: | 3 |
| Resumo | |
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) | |
| Processo FAPESP: | 14/03791-1 - Modelagem Estocástica Single Cell da Formação de Biofilmes e Inativação de Salmonella e Listeria monocytogenes por Sanificantes e seus Impactos sobre a Segurança dos Alimentos |
| Beneficiário: | Rafael Djalma Chaves |
| Modalidade de apoio: | Bolsas no Brasil - Pós-Doutorado |