Growth of Molds on Cheese Treated with Heat or Liquid Smoke

1993 ◽  
Vol 56 (11) ◽  
pp. 963-966 ◽  
Author(s):  
WILLIAM L. WENDORFF ◽  
WILLIAM E. RIHA ◽  
EMILY MUEHLENKAMP
Keyword(s):  
Phenolic Compounds ◽  
Aspergillus Oryzae ◽  
Cheddar Cheese ◽  
Heat Treatments ◽  
Mold Growth ◽  
Penicillium Roqueforti ◽  
Liquid Smoke ◽  
Penicillium Camemberti ◽  
Lag Period ◽  
Potential Use

Liquid smoke and heat treatments were evaluated for their potential use to inhibit growth of Aspergillus oryzae, Penicillium camemberti, and Penicillium roqueforti on Cheddar cheese. A. oryzae had a longer lag period and P. roqueforti grew faster radially on cheese heated at 42°C for 1 h than on unheated cheese. Mold growth on cheese heated at 24 and 33°C for 1 h was not significantly different from that on the unheated control. Liquid smoke applied to the surface of cheese totally inhibited growth of A. oryzae and significantly increased the lag period of P. camemberti and P. roqueforti. Of eight major phenolic compounds in smoke, only isoeugenol inhibited all three molds. P. camemberti was slightly inhibited by m-cresol and p-cresol, while A. oryzae was inhibited by guaiacol, 4-methylguaiacol, m-cresol, and p-cresol. Results of this study showed that phenolic compounds found in smoke are primarily responsible for inhibition of molds on smoked Cheddar cheese.

Quantitation of Growth of Mold on Cheese

1987 ◽  
Vol 50 (4) ◽  
pp. 337-341 ◽  
Author(s):  
AHMED E. YOUSEF ◽  
ELMER H. MARTH
Keyword(s):  
Aspergillus Parasiticus ◽  
Sorbic Acid ◽  
Cheddar Cheese ◽  
Mold Growth ◽  
Penicillium Camemberti ◽  
Solid Media ◽  
Constant Rate ◽  
Lag Period ◽  
Aseptic Conditions ◽  
Process Cheese

Earlier work by others indicated that a mold colony grows radially at a constant rate on solid media. This concept was used in our study to develop a method for quantifying growth of mold on cheese. The ability of molds to grow on cheeses or pasteurized process cheese made with or without addition of sorbate was compared. Cheeses tested were mild Cheddar, aged Cheddar, aged-smoked Cheddar, brick and pasteurized process cheese. Pasteurized process cheeses were made from the natural cheeses by addition of water and a phosphate salt, then the mixture was heated. Some pasteurized process cheese from mild Cheddar was made to contain 0–500 ppm sorbic acid. Natural cheeses were sliced under aseptic conditions and were placed in sterile petri-plates. The hot and molten pasteurized process cheeses were poured into petri-plates. A spore suspension of Aspergillus parasiticus or Penicillium camemberti was inoculated onto the center of the cheese slice or pasteurized process cheese, and plates were covered and incubated at 22°C. The radius of mold colonies was measured at 24-h intervals. Data were analyzed by linear regression and lag period and rate of radial growth were calculated. Mold colonies grew radially at constant rates on cheeses and pasteurized process cheese. Lag in growth of each mold was longest on aged Cheddar cheese and pasteurized process cheese made from it, whereas it was shortest on mild Cheddar, brick and pasteurized process cheeses made therefrom. A. parasiticus grew faster on all cheeses and pasteurized process cheeses than did P. camemberti. Aged Cheddar cheese and pasteurized process cheese made from it effectively slowed the growth of both molds that were studied. Pasteurized process cheese containing sorbic acid inhibited growth of both molds. Generally, the higher the concentration of sorbic acid in the pasteurized process cheese, the slower was mold growth and the longer was the lag period.

scholarly journals A rapid direct assay for the determination of the separate activities of the three arylsulphatases of Aspergillus oryzae

1977 ◽  
Vol 166 (3) ◽  
pp. 411-413 ◽  
Author(s):  
G R J Burns ◽  
C H Wynn
Keyword(s):  
Phenolic Compounds ◽  
Aspergillus Oryzae ◽  
Substrate Specificities ◽  
Direct Assay ◽  
Assay Procedure ◽  
Rate Of Hydrolysis ◽  
Hydrolysis Of ◽  
Potential Use

1. The three arylsulphatases of Aspergillus oryzae exhibit pronounced kinetic differences and substrate specificities. Arylsulphatase I hydrolyses all substrates tested, whereas arylsulphatase III will not hydrolyse tyrosine O-sulphate or phenolphthalein disulphate. Arylsulphatase II does not hydrolyse p-nitrophenyl sulphate or phenolphthalein disulphate at appreciable rates in the absence of added phenolic compounds. Phenols such as tyramine increase the rate of hydrolysis of these substances by this enzyme 1000-fold. At pH 6.9 arylsulphatase I exhibits an apparent Km of 0.1 mM for p-nitrophenyl sulphate, whereas the Km of arylsulphatase III for this substrate is 1 mM. 2. These differences were utilized to develop an assay procedure which can be used to determine the separate activities of the three enzymes present in mixtures. This assay has potential use as a means of examining the relative activities of the three enzymes in investigations of the differences in the mechanisms regulating their synthesis.

Effect of Smoke and Spice Oils on Growth of Molds on Oil-Coated Cheeses

1997 ◽  
Vol 60 (2) ◽  
pp. 153-156 ◽  
Author(s):  
WILLIAM L. WENDORFF ◽  
CHARLENE WEE
Keyword(s):  
Growth Rate ◽  
Olive Oil ◽  
Aspergillus Parasiticus ◽  
Black Pepper ◽  
Penicillium Roqueforti ◽  
Cinnamon Oil ◽  
Oil Blends ◽  
Penicillium Camemberti ◽  
Antifungal Effects ◽  
Lag Period

Smoke oils and spice oils were evaluated for potential inhibition of spoilage molds in oil-coated cheeses. The molds tested were Aspergillus parasiticus, Penicillium camemberti, and Penicillium roqueforti. Cheeses coated with olive oil or sunflower oil had a longer lag period for growth of A. parasiticus. Penicillium camemberti and A. parasiticus showed a faster rate of growth on cheeses coated with olive oil. Spice oils were blended with olive oil at levels of 10 and 20 mg/ml and rubbed on cheeses. Cheeses with 10 mg/ml spice oil blends did not exhibit any antifungal effects. At 20 mg/ml, cinnamon oil increased the lag period for P. camemberti while allspice increased the lag period for P. roqueforti. All spice oils tested decreased the growth rate for P. camemberti while rosemary, sage, cinnamon, black pepper, and clove inhibited the growth of A. parasiticus. Only black pepper oil reduced the growth rate of P. roqueforti. Mesquite smoke oil increased the lag period for A. parasiticus and P. camemberti and decreased the growth rate for all three molds. Results of this study showed that certain flavorings used for specialty cheeses can also be effective in controlling spoilage molds.

scholarly journals Monitoring of the PAL Enzymatic Activity and Polyphenolic Compounds in Leaves and Fruits of Two Myrtle Cultivars during Maturation

Agriculture ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 389
Author(s):  
Silvia Medda ◽  
Leonarda Dessena ◽  
Maurizio Mulas
Keyword(s):  
Phenolic Compounds ◽  
Phenylalanine Ammonia Lyase ◽  
Raw Materials ◽  
Phenylpropanoid Pathway ◽  
Polyphenolic Compounds ◽  
Antioxidant Compounds ◽  
Total Polyphenols ◽  
Spectrophotometric Methods ◽  
Pal Activity ◽  
Potential Use

The leaves and berries of myrtle (Myrtus communis L.) are rich in phenolic compounds, such as phenolic acids, flavonoids, and flavanols. The richness of these antioxidant compounds allows the potential use of myrtle biomasses as raw materials for medicinal and functional food products. Most of the phenolic compounds originate from the phenylpropanoid pathway, where phenylalanine ammonia lyase (PAL) enzyme activates the first step. The objective of this research is to study the activity of PAL as related to accumulation in the myrtle fruits and leaves of some phenolic compounds in the period between blossom and full berry ripening. With this aim, we compared two model genotypes with different fruit coloration. In leaves and berries of two cultivars, ‘Giovanna’ with pigmented berries and ‘Grazia’ with white berries, the PAL activity and content of polyphenols, anthocyanins, flavonoids, and tannins were determined with spectrophotometric methods. PAL activity was quite constant in leaves and variable in berries: Greater in berries of ‘Giovanna’ than in those of ‘Grazia’ cultivar, and increasing from berry color-break to full ripening. In berries, a positive correlation between PAL and flavonoids (r = 0.44), and between PAL and anthocyanins (r = 0.69), as well as a negative correlation between PAL and total polyphenols (r = −0.471), were found.

Potential Use of Rum Distillery Slops as Animal Feed Supplement I. Mold Growth in Slops.

1969 ◽  
Vol 63 (3) ◽  
pp. 325-329
Author(s):  
Isabel M. González ◽  
Nivia F. Murphy
Keyword(s):  
Nutritional Value ◽  
Animal Feed ◽  
Growth Media ◽  
Mold Growth ◽  
Feed Supplement ◽  
Aspergillus Phoenicis ◽  
Potential Use

Consideration of the nutritional value of slops suggested its use as growth media for the production of fodder molds. Rum distillery slops supported better mold growth than the medium recommended for its growth. Best results were obtained with strain Aspergillus phoenicis isolated from contaminated slops in our laboratory.

scholarly journals Potential Use of Rum Distillery Slops as Animal Feed Supplement. III. Effect of pH, Composition and Dilution in Mold Growth and BOD Reduction of Slops.

1969 ◽  
Vol 64 (2) ◽  
pp. 138-147
Author(s):  
Isabel M. González ◽  
Nivia F. Murphy
Keyword(s):  
Animal Feed ◽  
Mold Growth ◽  
Feed Supplement ◽  
Total Sugars ◽  
Effect Of Ph ◽  
Different Strains ◽  
Water Dilution ◽  
Potential Use

The growth of different strains of Aspergilli used in this study was affected by changes in the pH of the slops. Best results were obtained at pH 4.8 or higher. The slops from two distilleries differed in composition, but this did not affect mold growth and did not alter consequent reductions of BOD and total sugars in the treated product. BOD reductions in diluted slops were higher (75%) than in undiluted slops (56%), increasing with slops dilution. Best results were obtained with a slops water dilution of 1:2.

Evaluation of the antioxidant activity of the leaves of acerola, guabiroba and ora-pro-nobis

2010 ◽  
Vol 1 (2) ◽  
pp. 129
Author(s):  
Denise Alves Vieira ◽  
Pauline Sambugaro Santos ◽  
Charles Windson Isidoro Haminiuk ◽  
Manuel Salvador Vicente Plata-Oviedo
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Content ◽  
Natural Antioxidants ◽  
Superior Performance ◽  
Good Ability ◽  
Ethanolic Extracts ◽  
Radical Method ◽  
Gallic Acid Equivalent ◽  
Potential Use

<p>The objective of this work was to quantify the total content of phenolic compounds and the antioxidant activity of ethanolic extracts of acerola, guabiroba and ora-pro-nobis leaves. The analysis was performed by the DPPH free-radical method, aiming to find plants with potential use as natural antioxidants in foodstuff. In the extraction of phenolic compounds from leaves, acidified methanol 80% showed superior performance when compared to ethanol 80%. It was found the amounts of 1656.66, 5196.66 and 1693.33 mg GAE (gallic acid equivalent)/100&nbsp;g for acerola, guabiroba and ora-pro-nobis leaves, respectively. Ethanolic extracts of guabiroba and ora-pro-nobis leaves (8.57 &micro;g GAE/mL) presented higher antioxidant activity (92.6 and 92.76%, respectively) than BHT (10.13%), ascorbic acid (19.25%) and similar to trolox (92.79%). The extract of ora-pro-nobis presented the lowest IC<sub>50</sub> (3.22 &mu;g GAE/mL) showing a good ability to capture the DPPH radical.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.29</p>

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