Garza S, Canela R, Vinas I, Sanchis V.
Microbiology Section, Food Technology Dept, UdL. Lleida, Spain.
The effect of potassium sorbate on the growth and penicillin acid production of Aspergillus ochraceus and Penicillium aurantiogriseum was studied. Yeast extract sucrose (YES) broth at initial pH values of 5.5 or 7.0, and containing different concentrations of potassium sorbate was inoculated with fungal spores and incubated for 35 days at 28 degrees C. In all cases, although the pH changes in sorbate-containing media were delayed, patterns were similar to those of the cultures without sorbate. This was most evident when the highest concentration of potassium sorbate was used. Potassium sorbate also inhibited mycelial growth. Penicillic acid production was initially delayed by the presence of potassium sorbate but this inhibition was eventually overcome (30-35 days) and penicillic acid levels at the end of the experiment were similar or higher then the controls. Generally cultures growing in culture media at an initial pH of 5.5 produced less toxin than those growing at pH 7.0.
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