Effect of weak acid preservatives on growth of bakery product spoilage fungi at different water activities and pH values.

@article{Suhr2004EffectOW,
  title={Effect of weak acid preservatives on growth of bakery product spoilage fungi at different water activities and pH values.},
  author={K I Suhr and Per Vaeggemose Nielsen},
  journal={International journal of food microbiology},
  year={2004},
  volume={95 1},
  pages={67-78}
}
Inhibition of spoilage organisms from bakery products by weak acid preservatives in concentrations of 0%, 0.003%, 0.03% and 0.3% (w/v) was investigated experimentally on a substrate media with water activity (a(w)) and pH ranging from sourdough-fermented acidic rye bread to alkaline intermediate moisture sponge cake types (a(w) 0.80-0.95, pH 4.7-7.4). Initially, rye bread conditions (a(w) 0.94-0.97 and pH 4.4-4.8) in combination with calcium propionate were investigated. Results showed that the… CONTINUE READING

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