Journal of Food Processing & Technology

Manusia SA

Publications

• Research Article
  Inhibiting and Inactivating Effect of Chitosan on Heat Resistant Moulds Responsible for Spoilage of Pasteurized Fruit Products
  Author(s): Manusia SA and Berni E Manusia SA and Berni E
  
  The antimicrobial properties of chitosan, a deacetylated derivative of chitin, were assessed in a synthetic medium and in a blueberry and red grape juice against six heat resistant moulds (HRM) associated with food spoilage, in order to evaluate its use as a potential food preservative of natural origin. In both synthetic medium and natural substrate, the Minimum Inhibitory Concentration (MIC) of chitosan proved to vary in a wide range, regardless to both fungal genus and medium considered. Although Aspergillus neoglaber, Talaromyces bacillisporus and Aspergillus niger proved most resistant to chitosan (MIC > 5000 mg/L) on both media, a marked difference was detected for other strains tested. On HRM inoculated in MEB, the MIC was equal to 100 mg/L for Byssochlamys fulva or Monascus floridanus, and to 1000 mg/L for Talaromyces macrosp.. View More»
  DOI: 10.4172/2157-7110.1000702

  Abstract PDF