Growth responses of Aspergillus and Penicillium species under modified atmospheric conditions: An in vitro and partially baked roll study

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-03-26 DOI:10.1111/1750-3841.70138

Giverny Ganz, Nadine Rüegg, Andrea Tönz, Selçuk Yildirim, Susanne Miescher Schwenninger

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Abstract

The present study focuses on the shelf-life extension of partially baked rolls using modified atmosphere packaging in combination with oxygen scavenging technology. The strategy used was to isolate and identify molds from a bakery environment and to test the effect of CO₂ on their growth. In vitro testing was performed as a preselection for mold strains that are able to grow under 80% CO₂, after which the growth on partially baked rolls was investigated. It was found that strains of Penicillium are more resilient to high CO₂ concentrations, compared to Aspergillus strains, both in vitro and on partially baked rolls. Growth of P. crustosum SB20 and P. paneum SB14; and A. clavatus SB03 and A. oryzae SB02 on partially baked rolls was delayed by 7 and 14 days, respectively, under 80% CO₂ and 20% O₂ compared to normal atmosphere. The delay in growth of A. clavatus SB03 could further be extended by 2–3 days, with an oxygen concentration reduced to 1%; however, a reduction to 0.5% oxygen no longer made a difference. The growth of P. paneum SB14 was not influenced by the reduction of oxygen. The only condition under which both strains were not able to grow within a period of 61 days was under 80% CO₂ and 20% N₂, with an oxygen absorber inside the packaging. The study demonstrated that to effectively examine the impact of modified atmosphere on the mold-free shelf-life of bakery products, it is crucial to select and conduct tests using mold species from the production environment.

Practical Application

The influence of CO₂ on the growth and sporulation of mold varies depending on the tested strain and species. To analyze the effects of packaging conditions (modified atmosphere packaging or O₂ scavengers) on the mold-free shelf-life of bakery products/food products, it is essential to utilize molds that have been isolated from either the product being tested or the manufacturing environment.

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曲霉和青霉在改良大气条件下的生长反应：体外和部分烤卷研究

本文研究了采用气调包装与氧气清除技术相结合的方法来延长部分烘烤卷的保质期。所采用的策略是从烘焙环境中分离和鉴定霉菌，并测试二氧化碳对其生长的影响。体外试验作为一种能够在80% CO2下生长的霉菌菌株的预选，之后研究了部分烘烤轧辊上的生长情况。研究发现，与曲霉菌株相比，青霉菌菌株对高浓度二氧化碳的适应能力更强，无论是在体外还是在部分烘烤的面包卷上。虾蛄SB20和虾蛄SB14的生长在80% CO2和20% O2条件下，钉螺SB03和稻瘟病螨SB02在部分烤卷上的时效分别比正常条件下延迟7 d和14 d。当氧浓度降至1%时，可进一步延长棘鱼SB03生长延迟2 ~ 3 d；然而，将氧气含量降低到0.5%就不再有什么区别了。P. paneum SB14的生长不受氧还原的影响。这两种菌株在61天内不能生长的唯一条件是在80%的CO2和20%的N2条件下，包装内有吸氧器。研究表明，为了有效地研究改性气氛对烘焙产品无霉菌保质期的影响，从生产环境中选择霉菌种类并进行测试至关重要。CO2对霉菌生长和产孢的影响因试验菌株和菌种而异。为了分析包装条件（改性大气包装或O2清除剂）对烘焙产品/食品的无霉菌保质期的影响，必须利用从被测试产品或制造环境中分离出来的霉菌。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.

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