The Gas Requirements of Molds. IV.  a Preliminary Interpretation of the Growth Rates of Four Common Mold Cultures on the Basis of Absorbed Gases

Golding, N. S.

doi:10.3168/jds.s0022-0302(45)95229-5

Cited by 34 publications

(5 citation statements)

References 6 publications

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“…In addition to these prevention methods, addition of CO 2 could help to prevent yeasts and moulds growth in TW cheese. Increase in the degree of C0 2 inhibition of mould growth with decreasing temperature has been reported to be due to the increased solubility of the gas at lower temperatures (Golding 1945).…”

Section: R E S U L T S a N D Discussionmentioning

confidence: 99%

The effects of carbon dioxide addition to cheese milk on the microbiological properties of Turkish White brined cheese

Dertli

Sert

Akın

2012

Int J of Dairy Tech

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This study invest0igated the effect of CO2 added to achieve three pH levels: pH 6.1, pH 6.2 and pH 6.3 for treatments X, Y, Z, respectively, on some microbiological properties of Turkish White (TW) brined cheese. For each pH, four batches of cheese were produced from: raw milk with no added carbon dioxide (UR), raw milk with carbon dioxide (TR), pasteurised milk with no carbon dioxide addition (UP) and pasteurised milk with carbon dioxide addition (TP). The microbiological analysis of TW brined cheeses was carried out for 90 days of maturation period. Total aerobic mesophilic bacteria, mesophilic lactic acid bacteria, yeasts and moulds and coliform group were determined in control and CO2 treatment groups. Mesophilic bacteria count was determined as 5.14, 5.29, 5.67 log cfu/g for pH 6.1, 6.2 and 6.3, respectively, in CO2‐treated raw milk cheeses. Yeasts and moulds reduction increased significantly by applying CO2 (P < 0.01). For TW cheese samples, the most significant microbial inactivation was detected at sample groups of pH 6.1.

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Section: R E S U L T S a N D Discussionmentioning

confidence: 99%

The effects of carbon dioxide addition to cheese milk on the microbiological properties of Turkish White brined cheese

Dertli

Sert

Akın

2012

Int J of Dairy Tech

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“…As moulds are strictly aerobic, sufficient residual O 2 must be present in the package headspace to permit growth. It has been demonstrated that moulds can tolerate, and even grow in air with headspace O 2 concentrations as low as 1–2% ( Golding 1945; Tabak and Cooke 1978).…”

Section: Introductionmentioning

confidence: 99%

Effect of modified atmosphere packaging and water activity on growth of Eurotium amstelodami, E. chevalieri and E. herbariorum on a sponge cake analogue

et al. 2000

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M . A B E L L A N A , A . J . R A M O S , V . S A N C H I S A N D P . V . N I E L S E N . 2000.The combined effects of water activity (a w ), oxygen (O 2 ) and carbon dioxide (CO 2 ) levels on growth variables of three species of Eurotium (two isolates of each) on a sponge cake analogue were studied. The use of a multivariate statistical method (PLS) for the analysis of data showed that in general, the fungi had the same behaviour, according to their growth responses, to changes in the three tested factors. However, the maximal growth of E. herbariorum was somewhat more affected by the O 2 level at lower CO 2 levels. On the other hand, CO 2 , a w and the interaction between CO 2 and O 2 were found to be the most signi®cant factors describing growth variables. In addition, the model found in this study had a good predictive power. There was a positive correlation between the CO 2 concentration in the bags and the lag phase, and a negative correlation between the growth rate and maximum mycelial growth. In general, no isolates were able to growth when CO 2 concentrations were higher than 60% under anaerobic conditions. At lower values of CO 2 , a w and O 2 in¯uenced growth variables. Low levels of O 2 (0Á02±0Á5%) did not affect the growth variables studied when levels of CO 2 in the bags were high. However, when the CO 2 concentration decreased, the different O 2 levels had an in¯uence on the growth variables, i.e., a small difference in the concentration of O 2 can allow fungi to grow.

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“…In studies of these various proposed mechanisms, several investigators have suggested that carbon dioxide is first dissolved in the liquid phase of the tissue being treated, then absorbed as carbonic acid in the undissociated form (Golding, 1945;Sears and Eisenberg, 1961;Barnett et al, 1971;Mitsuda et al, 1980). The primary purpose of this investigation was to evaluate the potential for applying liquid carbonic acid as an alternative to gaseous carbon dioxide to extend the shelflife of fresh fillets.…”

Section: Introductionmentioning

confidence: 99%

Effects of Carbonic Acid Dips and Packaging Films on the Shelflife of Fresh Fish Fillets

Daniels¹,

Krishnamurthi²,

Rizvi³

1986

Journal of Food Science

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Carbonic acid and semi-permeable packaging materials were investigated for their effect on shelflife of fresh fish. Cod fillets (Gadus morhua) were dipped in carbonic acid and then stored packaged and unpackaged at 2°C. Samples were evaluated for weight loss, surface pH, texture changes, surface microbial growth, headspace gas composition, and sensory characteristics of cooked flavor, odor, and appearance. Carbonic acid was capable of extending shelflife between 7 and 21 days; however, only at a quality level judged as fair to marginal by sensory evaluations. Low permeability packaging slowed bacterial growth and extended shelflife, but retained off-odors and established low oxygen conditions which may present a risk from the growth of pathogenic organisms.

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The Gas Requirements of Molds. IV. a Preliminary Interpretation of the Growth Rates of Four Common Mold Cultures on the Basis of Absorbed Gases

Cited by 34 publications

References 6 publications

The effects of carbon dioxide addition to cheese milk on the microbiological properties of Turkish White brined cheese

The effects of carbon dioxide addition to cheese milk on the microbiological properties of Turkish White brined cheese

Effect of modified atmosphere packaging and water activity on growth of Eurotium amstelodami, E. chevalieri and E. herbariorum on a sponge cake analogue

Effects of Carbonic Acid Dips and Packaging Films on the Shelflife of Fresh Fish Fillets

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