TY - JOUR JF - JSTNAR JO - jwss VL - 5 IS - 1 PY - 2001 Y1 - 2001/4/01 TI - Antifungal Effect of Sodium Diacetate to Inhibit Growth of Molds Causing Bread Spoilage TT - بررسی اثر ضد قارچی دی استات سدیم در نان N2 - The antifungal effect of sodium diacetate on inhibiting the growth of some bread spoiling molds was examined both in culture media and in flat bread “In situ”. In the first step, the antifungal effect of different concentrations of sodium diacetate: 0, 1000, 2000, 3000, 4000, and 5000 ppm were examined against Aspergillus sp., Aspergillus niger, Rhizopus sp., and Penicillium sp. The results indicated that as the concentration of sodium diacetate increased, the mold growth decreased. At 5000 ppm the mold growth was inhibited up to fifth day (the last day of experiment). Based on these results, the antifungal effect of different concentrations of sodium diacetate was evaluated in bread “In situ”. In this stage Aspergillus sp. was selected as the indicator mold. The results indicated that if 3000 ppm of sodium diacetate is used, not only mold growth is inhibited but bread staling can also be prevented. This concentration of sodium diacetate does not have any harmful effect on texture and flavour, and can increase bread shelf life up to four days. Higher concentrations of sodium diacetate can inhibit mold growth completely, but have negative effects on texture and flavour. Therefore, 3000 ppm of sodium diacetate is recommended for increasing bread shelf life. SP - 189 EP - 197 AU - Sadeghi Mahounack, A.R. AU - Shahidi, F. AD - KW - Bread quality KW - Bread shelf life KW - Sodium diacetate KW - Bread preservatives KW - Inhibiting bread spoilage. UR - http://jstnar.iut.ac.ir/article-1-234-en.html ER -