Identification of Bacterial Species Isolated from Biscuits in Response to their Storage Period
The objective of the current work was to evaluate basic technological parameters of three types of biscuits including moisture content (MC) and water activity (aw), and to characterize their microbial spoilage (related to the total bacterial count, presence of coliform bacteria, yeasts and moulds, a...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Agroprint Timisoara
2023-09-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
| Subjects: | |
| Online Access: | https://spasb.ro/index.php/public_html/article/view/729 |
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| author | Veronika Valková Hana Ďúranová Lucia Galovičová Simona Kunová Lucia Gabríny Miroslava Kačániová |
| author_facet | Veronika Valková Hana Ďúranová Lucia Galovičová Simona Kunová Lucia Gabríny Miroslava Kačániová |
| author_sort | Veronika Valková |
| collection | DOAJ |
| description | The objective of the current work was to evaluate basic technological parameters of three types of biscuits including
moisture content (MC) and water activity (aw), and to characterize their microbial spoilage (related to the total
bacterial count, presence of coliform bacteria, yeasts and moulds, and their specific identification) during the 42-days
of storage period in laboratory conditions (temperature: 20 ± 2 °C, relative humidity: 62 ± 1%). For these purposes,
Kern DBS 60-3 and Lab Master aw Standard, as well as MALDI-TOF MS Biotyper were used for the analyses. The
results from the technological analysis showed that values for MC and aw of the biscuits ranged from 5.07 ± 0.03% to
13.59 ± 0.13%, and from 0.467 ± 0.022 to 0.857 ± 0.001, respectively, depending on their recipe formulas. The
microbiological characterisation of the biscuit samples revealed the absence of coliform bacteria and fungi
throughout the storage period, reflecting that the biscuits production was kept in appropriate hygienic conditions.
However, from the 14th day of storage, the presence of some bacterial species was detected in the biscuit samples.
Among them, Bacillus subtilis which is frequently occurring bacteria in bakery products causing ropiness of the
products was the most represented. Our results allow for the conclusion that the biscuits developed in our laboratory
are safe for the consumers and their minimum shelf life is approximately two weeks. |
| first_indexed | 2024-04-24T11:23:10Z |
| format | Article |
| id | doaj.art-1a54193b02d5473791c83277d76d60fa |
| institution | Directory Open Access Journal |
| issn | 1841-9364 2344-4576 |
| language | English |
| last_indexed | 2024-04-24T11:23:10Z |
| publishDate | 2023-09-01 |
| publisher | Agroprint Timisoara |
| record_format | Article |
| series | Scientific Papers Animal Science and Biotechnologies |
| spelling | doaj.art-1a54193b02d5473791c83277d76d60fa2024-04-11T04:06:53ZengAgroprint TimisoaraScientific Papers Animal Science and Biotechnologies1841-93642344-45762023-09-01541150150729Identification of Bacterial Species Isolated from Biscuits in Response to their Storage PeriodVeronika Valková0Hana Ďúranová1Lucia Galovičová2Simona Kunová3Lucia Gabríny4Miroslava Kačániová5AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaAgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaDepartment of Fruit Science, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76, Nitra, SlovakiaDepartment of Food Safety and Hygiene, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76, Nitra, SlovakiaAgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SlovakiaDepartment of Fruit Science, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76, Nitra, SlovakiaThe objective of the current work was to evaluate basic technological parameters of three types of biscuits including moisture content (MC) and water activity (aw), and to characterize their microbial spoilage (related to the total bacterial count, presence of coliform bacteria, yeasts and moulds, and their specific identification) during the 42-days of storage period in laboratory conditions (temperature: 20 ± 2 °C, relative humidity: 62 ± 1%). For these purposes, Kern DBS 60-3 and Lab Master aw Standard, as well as MALDI-TOF MS Biotyper were used for the analyses. The results from the technological analysis showed that values for MC and aw of the biscuits ranged from 5.07 ± 0.03% to 13.59 ± 0.13%, and from 0.467 ± 0.022 to 0.857 ± 0.001, respectively, depending on their recipe formulas. The microbiological characterisation of the biscuit samples revealed the absence of coliform bacteria and fungi throughout the storage period, reflecting that the biscuits production was kept in appropriate hygienic conditions. However, from the 14th day of storage, the presence of some bacterial species was detected in the biscuit samples. Among them, Bacillus subtilis which is frequently occurring bacteria in bakery products causing ropiness of the products was the most represented. Our results allow for the conclusion that the biscuits developed in our laboratory are safe for the consumers and their minimum shelf life is approximately two weeks.https://spasb.ro/index.php/public_html/article/view/729confectionery goodsstoragemicroorganismsspectrophotometry |
| spellingShingle | Veronika Valková Hana Ďúranová Lucia Galovičová Simona Kunová Lucia Gabríny Miroslava Kačániová Identification of Bacterial Species Isolated from Biscuits in Response to their Storage Period Scientific Papers Animal Science and Biotechnologies confectionery goods storage microorganisms spectrophotometry |
| title | Identification of Bacterial Species Isolated from Biscuits in Response to their Storage Period |
| title_full | Identification of Bacterial Species Isolated from Biscuits in Response to their Storage Period |
| title_fullStr | Identification of Bacterial Species Isolated from Biscuits in Response to their Storage Period |
| title_full_unstemmed | Identification of Bacterial Species Isolated from Biscuits in Response to their Storage Period |
| title_short | Identification of Bacterial Species Isolated from Biscuits in Response to their Storage Period |
| title_sort | identification of bacterial species isolated from biscuits in response to their storage period |
| topic | confectionery goods storage microorganisms spectrophotometry |
| url | https://spasb.ro/index.php/public_html/article/view/729 |
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