TY  - SER
AU  - Gab Alia,Amal A.
TI  - Effects of natamycin as biopreservative on peanut butter quality 
KW  - Peanut butter
KW  - Storage
KW  - Peanut products
KW  - Food
KW  - Preservation
KW  - natamycin
N1  - Includes references
N2  - The antifungal activity of natamycin against Aspergillus jlavus was studied by determinations of the minimal inhibitory concentration (MIC) for natamycin on mold growth. The results indicated that natamycin exhibited a high degree of antifungal activity against A. jlavus, with average MIC values ranging from 21 to 26 ppm. Growth, sporulation and production of aflatoxins of A. jlavus were affected by the addition of natamycin and the effect was most pronounced when the natamycin was added at a levels of 24 and 26 ppm at pH 5.7. The natamycin as antifungal compound was not affected by heat treatment. A. jlavus was inoculated onto peanut butter containing variable amounts of natamycin and stored at 4 and 25°C for 20 wk. The initiation time of growth was paralled to the concentrations of natamycin and temperatures of storage. Natamycin at concentration of 26 ppm completely inhibited the growth of yeast and mold during storage. The results for treated samples reflect the effect of natamycin on delaying the increase of TBA number and all organoleptic tests were significant when compared with the control. The results give basis to recommend. natamycin for use as biopreservation control agent in the food industry
UR  - http://nile.enal.sci.eg/EALE/2005/AASM/4305/4/1807.pdf
ER  -