The sensitivity of halotolerant Aspergillus flavus, Aspergillus niger and Penicillium sp to propionate, sorbate and benzoate

Authors
Chakrabarti, R Varma, PRG
Citation
R. Chakrabarti et Prg. Varma, The sensitivity of halotolerant Aspergillus flavus, Aspergillus niger and Penicillium sp to propionate, sorbate and benzoate, J FD SCI M, 37(1), 2000, pp. 72-74
Citations number
9
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
00221155 → ACNP
Volume
37
Issue
1
Year of publication
2000
Pages
72 - 74
Database
ISI
SICI code
0022-1155(200001/02)37:1<72:TSOHAF>2.0.ZU;2-S
Abstract
Dominant halotolerant fungi isolated from salted dried fish at Visakhapatna m coast were found to be Aspergillus niger. Aspergillus flavus and Penicill ium sp. Sensitivity test to different preservatives showed that Penicillium sp. was most sensitive to proprionic acid and sodium benzoate; but A. flav us was most sensitive to potassium sorbate. Propionic acid (0.06%) or potas sium sorbate (0.02%) or sodium benzoate (0.04%) were adequate to inhibit al l the three dominant halotolerant fungi.