Control of Penicillium Verrucosum var. cyclopium in cream cheese by Agaricus bohusii extract
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resumo
Food processors, food safety researchers, and regulatory agencies have bean
increasingly concerned with the growing number of food-borne illness outbreaks
caused by different fungal pathogens. Mushrooms could be a potentially useful
sources of antimicrobial compounds. Agaricus bohusii is edible, taste and prized
mushroom from Agraicaceae family. We tested ethanol extract of this mushroom
as a natural food preservative. Extract was added in cream cheese infected with
food contaminating microfungi P. verucosum var. eye/opium (previously isolated
from cheese) in different concentration (10-100 mg/ml). Solutions were kept at
room temperature and -at +4°C and dally observed during 7 days. Growth
inhibition of P. verucosum var. eye/opium by ethanol extract of A. bohusli is
calculated as a percent of inhibition. There Is no growth of microfungi at second
day after the incubation at the samples kept at +4°C, samples at 25°C showed
different growth Inhibition depending on extract concentration. Growth inhibition
percentage of extract toward microfungal at 4th day can be presented as
following: 13.3-53.3 % at +4"C and 100 % on all concentration at room
temperature. The growth inhibition of microfungi was also observed at 7th day
but on higher level. 83.3-90.0% In refrigerator, while dose depending factor was
not observed at the samples kept at room temperature. On all concentration
tested the growth Inhibition was 100 %. It looks that the lowest concentration (10
mg) of mushroom extract was either strongly effective as the highest one (100
mg) at room temperature. Because of increasing pressure of consumers and
legal authorities, the food industry has tended to reduce the use of chemical
preservatives in their products to either completely nil or to adopt more natural
alternatives for the maintenance or extension of product shelf life. In this manner
mushroom extracts may replace conventional chemical antimicrobials.
