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Effect of some food preservatives on the lipolytic activity of beef luncheon fungi.

Saleem AR - Mycobiology (2008)

Bottom Line: Screening of fungi for their abilities to produce lipase enzyme showed that, ten isolates represented 32.26% of total isolates appeared high lipase production, while sixteen isolates (51.61%) were moderate and 5 isolates (16.13%) were low producers.Aspergillus niger, Fusarium oxysporum and Nectria haematococca produced the highest amount of lipase enzyme, so these fungi were used in further studies.The incorporation of five food preservatives (Disodium phosphate, sodium benzoate, citric acid, potassium sorbate and sodium citrate) individually in the culture medium of lipase production exhibited an inhibitive effect on the mycelial growth and enzyme production by Aspergillus niger, Fusarium oxysporum and Nectria haematococca.

View Article: PubMed Central - PubMed

Affiliation: Botany Department, Faculty of Science, South Valley University, Qena, Egypt.

ABSTRACT
Beef luncheon meat is one of the most popular meals in several countries in the world including Egypt. Thirty one fungal species and 3 species varieties were recovered from 30 samples of beef luncheon meat collected from different supermarkets in Qena. Alternaria, Aspergillus, Emericella, Mucor, Mycosphaerella, Penicillium and Rhizopus were the most common genera on the two types of media. From the above genera, the most prevalent species were Alternaria alternate, Aspergillus flavus, A. fumigatus, A. niger, A. terreus, Emericella nidulans, Mucor racemosus, Mycosphaerella tassiana, Penicillium chrysogenum and Rhizopus stolonifer. Screening of fungi for their abilities to produce lipase enzyme showed that, ten isolates represented 32.26% of total isolates appeared high lipase production, while sixteen isolates (51.61%) were moderate and 5 isolates (16.13%) were low producers. Aspergillus niger, Fusarium oxysporum and Nectria haematococca produced the highest amount of lipase enzyme, so these fungi were used in further studies. The incorporation of five food preservatives (Disodium phosphate, sodium benzoate, citric acid, potassium sorbate and sodium citrate) individually in the culture medium of lipase production exhibited an inhibitive effect on the mycelial growth and enzyme production by Aspergillus niger, Fusarium oxysporum and Nectria haematococca.

No MeSH data available.


Effect of food preservatives on lipase production by Aspergillus niger.
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Figure 1: Effect of food preservatives on lipase production by Aspergillus niger.

Mentions: The incorporation of five food preservatives (Disodium phosphate, sodium benzoate, citric acid, potassium sorbate and sodium citrate) individually in the culture medium of lipase production exhibited an inhibitive effect on the mycelial growth and enzyme production by Aspergillus niger, Fusarium oxysporum and Nectria haematococca, except in few cases there is no effect by the low dose. Generally, the inhibition degree was correlated with the type and the concentration of preservatives in the culture medium for lipase (Figs. 1~6). Beuchat (1981) reported that potassium sorbate and sodium benzoate acted synergistically with heat to inactivate ascospores or vegetative cells of four molds including Aspergillus flavus, Penicillium puberulum, Byssochlamys nivea and Geotrichum candidum. The two preservatives had varied degrees of effectiveness on molds. Potassium sorbate was clearly more inhibitory than sodium benzoate to colony formation by A. flavus, and the presence of sucrose and sodium chloride enhanced this inhibition. Organic acids have characteristic sensitivities to microorganisms, sorbic acids and sorbates are very strong antifungal agents (Han, 2005). Recently, Geornaras et al. (2006) and Coma (2008) reported that acetic acid, lactic acid or potassium benzoate leads to a reduction of Listeria monocytogenes populations in smoked sausage.


Effect of some food preservatives on the lipolytic activity of beef luncheon fungi.

Saleem AR - Mycobiology (2008)

Effect of food preservatives on lipase production by Aspergillus niger.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC3755188&req=5

Figure 1: Effect of food preservatives on lipase production by Aspergillus niger.
Mentions: The incorporation of five food preservatives (Disodium phosphate, sodium benzoate, citric acid, potassium sorbate and sodium citrate) individually in the culture medium of lipase production exhibited an inhibitive effect on the mycelial growth and enzyme production by Aspergillus niger, Fusarium oxysporum and Nectria haematococca, except in few cases there is no effect by the low dose. Generally, the inhibition degree was correlated with the type and the concentration of preservatives in the culture medium for lipase (Figs. 1~6). Beuchat (1981) reported that potassium sorbate and sodium benzoate acted synergistically with heat to inactivate ascospores or vegetative cells of four molds including Aspergillus flavus, Penicillium puberulum, Byssochlamys nivea and Geotrichum candidum. The two preservatives had varied degrees of effectiveness on molds. Potassium sorbate was clearly more inhibitory than sodium benzoate to colony formation by A. flavus, and the presence of sucrose and sodium chloride enhanced this inhibition. Organic acids have characteristic sensitivities to microorganisms, sorbic acids and sorbates are very strong antifungal agents (Han, 2005). Recently, Geornaras et al. (2006) and Coma (2008) reported that acetic acid, lactic acid or potassium benzoate leads to a reduction of Listeria monocytogenes populations in smoked sausage.

Bottom Line: Screening of fungi for their abilities to produce lipase enzyme showed that, ten isolates represented 32.26% of total isolates appeared high lipase production, while sixteen isolates (51.61%) were moderate and 5 isolates (16.13%) were low producers.Aspergillus niger, Fusarium oxysporum and Nectria haematococca produced the highest amount of lipase enzyme, so these fungi were used in further studies.The incorporation of five food preservatives (Disodium phosphate, sodium benzoate, citric acid, potassium sorbate and sodium citrate) individually in the culture medium of lipase production exhibited an inhibitive effect on the mycelial growth and enzyme production by Aspergillus niger, Fusarium oxysporum and Nectria haematococca.

View Article: PubMed Central - PubMed

Affiliation: Botany Department, Faculty of Science, South Valley University, Qena, Egypt.

ABSTRACT
Beef luncheon meat is one of the most popular meals in several countries in the world including Egypt. Thirty one fungal species and 3 species varieties were recovered from 30 samples of beef luncheon meat collected from different supermarkets in Qena. Alternaria, Aspergillus, Emericella, Mucor, Mycosphaerella, Penicillium and Rhizopus were the most common genera on the two types of media. From the above genera, the most prevalent species were Alternaria alternate, Aspergillus flavus, A. fumigatus, A. niger, A. terreus, Emericella nidulans, Mucor racemosus, Mycosphaerella tassiana, Penicillium chrysogenum and Rhizopus stolonifer. Screening of fungi for their abilities to produce lipase enzyme showed that, ten isolates represented 32.26% of total isolates appeared high lipase production, while sixteen isolates (51.61%) were moderate and 5 isolates (16.13%) were low producers. Aspergillus niger, Fusarium oxysporum and Nectria haematococca produced the highest amount of lipase enzyme, so these fungi were used in further studies. The incorporation of five food preservatives (Disodium phosphate, sodium benzoate, citric acid, potassium sorbate and sodium citrate) individually in the culture medium of lipase production exhibited an inhibitive effect on the mycelial growth and enzyme production by Aspergillus niger, Fusarium oxysporum and Nectria haematococca.

No MeSH data available.