![Masters Theses](../../assets/md5images/ebc0648ded2cd429f55e0a2fe4407546.gif)
Masters Theses
Date of Award
12-1982
Degree Type
Thesis
Degree Name
Master of Science
Major
Food Science and Technology
Major Professor
Frances Ann Draughon
Committee Members
P. M. Davidson, J. R. Mount
Abstract
The effects of antimicrobial food additives on growth and ochratoxin A production by strains of Aspergillus sulphurous NRRL 4077 and Penicillium viridicatum NRRL 3711 were investigated. At pH 4.5, in order to obtain 100% inhibition of both mycelium and toxin production, 0.02, 0.067, 0.0667, and 0.2% of potassium sorbate, methyl paraben, sodium bisulfite, and sodium propionate were required, respectively. At pH 5.5, 0.134% of potassium sorbate and 0.067% of methyl paraben completely inhibited the growth and ochratoxin A production by both fungi. Sodium bisulfite at 0.1% and sodium propionate at 0.64% were found to inhibit fungal growth by the following percentages, respectively: A. sulphureus NRRL 4077, 45.45%, P. viridicatum NRRL 3711. 89.38%; A. sulphureus NRRL 4077, 79.91%, P. viridicatum NRRL 3711, 88.45%. For toxin inhibition, the following percentages were achieved according to their previous sequence: 97.17, 99.89, 99.40, and 100%.
Recommended Citation
Tong, Chao-Hsiang, "Effects of antimicrobial food additives on growth and ochratoxin A production by Aspergillus sulphureus and Pencillium viridicatum. " Master's Thesis, University of Tennessee, 1982.
https://trace.tennessee.edu/utk_gradthes/7592