Masters Theses

Date of Award


Degree Type


Degree Name

Master of Science


Food Science and Technology

Major Professor

Frances Ann Draughon

Committee Members

P. M. Davidson, J. R. Mount


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%.

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