The Inactivation of Microscopic Fungi in Bakery Products Using Hurdle Technology—A Case Study
The issue of the microbiological spoilage of bakery products with an extended shelf life declared by the producer was the reason for searching for an effective solution. The aim of the investigation was to find the sources of infection, identify microorganisms causing product spoilage, and propose w...
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MDPI AG
2024-11-01
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| author | Anna Diowksz Przemysław Kopeć Anna Koziróg |
| author_facet | Anna Diowksz Przemysław Kopeć Anna Koziróg |
| author_sort | Anna Diowksz |
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| description | The issue of the microbiological spoilage of bakery products with an extended shelf life declared by the producer was the reason for searching for an effective solution. The aim of the investigation was to find the sources of infection, identify microorganisms causing product spoilage, and propose ways to eliminate the problem without the use of chemical preservatives in the product. It was found that the dominant contaminating microorganisms are yeasts of the genus <i>Hyphopichia</i> sp., <i>Saccharomyces</i> sp., and <i>Candida</i> spp., as well as molds—<i>Aspergillus</i> spp. and <i>Penicillium</i> spp. The microbiological quality of the production environment was assessed, and as a remedial action, a disinfection process was carried out. The influence of gas composition in MAP (modified atmosphere packaging) and the use of ethanol during packaging on the incidence of yeast or mold occurrence was checked. The effectiveness of using sourdough was also tested. The best results were achieved by using sourdough obtained with selected starter cultures and using a gas mixture for packaging in the proportion of 70% carbon dioxide and 30% nitrogen, without the addition of ethanol. These conditions ensured the expected shelf life of bakery products while maintaining their quality. |
| format | Article |
| id | doaj-art-06347d15400c4f70921569f2382d8f1a |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-06347d15400c4f70921569f2382d8f1a2024-11-26T17:49:38ZengMDPI AGApplied Sciences2076-34172024-11-0114221064810.3390/app142210648The Inactivation of Microscopic Fungi in Bakery Products Using Hurdle Technology—A Case StudyAnna Diowksz0Przemysław Kopeć1Anna Koziróg2Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-530 Lodz, PolandDakri Ltd., 90-349 Lodz, PolandInstitute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-530 Lodz, PolandThe issue of the microbiological spoilage of bakery products with an extended shelf life declared by the producer was the reason for searching for an effective solution. The aim of the investigation was to find the sources of infection, identify microorganisms causing product spoilage, and propose ways to eliminate the problem without the use of chemical preservatives in the product. It was found that the dominant contaminating microorganisms are yeasts of the genus <i>Hyphopichia</i> sp., <i>Saccharomyces</i> sp., and <i>Candida</i> spp., as well as molds—<i>Aspergillus</i> spp. and <i>Penicillium</i> spp. The microbiological quality of the production environment was assessed, and as a remedial action, a disinfection process was carried out. The influence of gas composition in MAP (modified atmosphere packaging) and the use of ethanol during packaging on the incidence of yeast or mold occurrence was checked. The effectiveness of using sourdough was also tested. The best results were achieved by using sourdough obtained with selected starter cultures and using a gas mixture for packaging in the proportion of 70% carbon dioxide and 30% nitrogen, without the addition of ethanol. These conditions ensured the expected shelf life of bakery products while maintaining their quality.https://www.mdpi.com/2076-3417/14/22/10648bakery productsmicroscopic fungimodified atmosphere packaging (MAP)starter cultures |
| spellingShingle | Anna Diowksz Przemysław Kopeć Anna Koziróg The Inactivation of Microscopic Fungi in Bakery Products Using Hurdle Technology—A Case Study Applied Sciences bakery products microscopic fungi modified atmosphere packaging (MAP) starter cultures |
| title | The Inactivation of Microscopic Fungi in Bakery Products Using Hurdle Technology—A Case Study |
| title_full | The Inactivation of Microscopic Fungi in Bakery Products Using Hurdle Technology—A Case Study |
| title_fullStr | The Inactivation of Microscopic Fungi in Bakery Products Using Hurdle Technology—A Case Study |
| title_full_unstemmed | The Inactivation of Microscopic Fungi in Bakery Products Using Hurdle Technology—A Case Study |
| title_short | The Inactivation of Microscopic Fungi in Bakery Products Using Hurdle Technology—A Case Study |
| title_sort | inactivation of microscopic fungi in bakery products using hurdle technology a case study |
| topic | bakery products microscopic fungi modified atmosphere packaging (MAP) starter cultures |
| url | https://www.mdpi.com/2076-3417/14/22/10648 |
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