In vitro studies to control the growth of microorganisms of spoilage and safety concern in high-moisture, high-pH bakery products

摘要

Initial agar plate studies were done to determine the effects of various levels (0 to 2,000 ppm) of potassium sorbate (KS) and sorbic hydroxamic acid (SHA) over a wide pH range (5 to 9) on the growth of microorganisms of spoilage and safety concern in high-moisture, high-pH bakery products. Mile growth of most microorganisms was inhibited for > 28 days on agar plates containing similar to1,000 ppm of KS at pH 5 and incubated at 30C, growth of all microorganisms occurred in plates at pH 7 and 9, regardless of the concentration of KS. SHA was equally effective at pH 5, however, it proved to be a more effective inhibitor against most microorganisms at higher pH (9).