M. Faid et al., ALMOND PASTE - PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERIZATION AND PRESERVATION WITH SORBIC ACID AND CINNAMON, Journal of food protection, 58(5), 1995, pp. 547-550
Samples of deteriorated almond pastes were analyzed for their physicoc
hemical and microbiological characteristics. The physicochemical deter
minations included the a(w), pH humidity, lipid content, acid degree v
alue of the extracted lipids, and alcohol content. The microbiological
determinations grouped the standard plate counts (SPC), total and fec
al coliforms, enterococci, staphylococci, Salmonella, and yeasts. Some
samples were then stored at room temperature (around 22 degrees C) fo
r periods up to 3 months and the alcohol content of the deteriorated s
amples was determined Results showed that the deterioration was due to
yeasts. Some yeast isolates were characterized and used in the assays
of inhibition by sorbic acid and cinnamon, The minimal inhibitory con
centration (MIC) of sorbic acid was reduced in the presence of cinnamo
n.