Mycobiota of Potato-Cereal Soft Wraps and the Production Facility
The aim of this study was to investigate the mycobiota of potato-cereal soft wraps and in the processing area. Potato-cereal soft wraps are cooked, cold-stored and mashed potatoes that are kneaded together, usually with wheat flour, to form dough. In order to identify the main spoilage mould of this...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/17/3238 |
| _version_ | 1827728124292366336 |
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| author | Cathrine Kure Finne |
| author_facet | Cathrine Kure Finne |
| author_sort | Cathrine Kure Finne |
| collection | DOAJ |
| description | The aim of this study was to investigate the mycobiota of potato-cereal soft wraps and in the processing area. Potato-cereal soft wraps are cooked, cold-stored and mashed potatoes that are kneaded together, usually with wheat flour, to form dough. In order to identify the main spoilage mould of this product, 150 visible mould colonies from mouldy wraps were identified. Five different mould species were isolated; <i>Aspergillus niger</i>, <i>Penicillium brevicompactum</i>, <i>Penicillium commune</i>, <i>Penicllium corylophilum</i> and <i>Pencillium discolor</i>. The dominating spoilage mould was <i>Penicillium commune</i> with 83.9% of the colonies. In order to study the mycobiota of the production area, 271 samples of air and surfaces were collected. In total, 647 mould colonies were isolated from air and surface samples. The mycobiota of air consisted of 27 different species within 9 different genera, and the mycobiota of surfaces consisted of 14 species within 4 different genera. <i>Penicllium</i> species were the dominating genera both in air and on surfaces, and <i>Penicillium commune</i> was the dominating species in the processing environment as well. <i>Penicillium commune</i> was found in the bakery and also in other production rooms. Spores from the flour and from soil on potatoes can disperse in the air as aerosols and may contaminate the wraps after baking when the product is cooled before packaging. |
| first_indexed | 2024-03-10T23:23:57Z |
| format | Article |
| id | doaj.art-b283f9df519946ddac7b175ec3319757 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T23:23:57Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b283f9df519946ddac7b175ec33197572023-11-19T08:08:47ZengMDPI AGFoods2304-81582023-08-011217323810.3390/foods12173238Mycobiota of Potato-Cereal Soft Wraps and the Production FacilityCathrine Kure Finne0Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, NorwayThe aim of this study was to investigate the mycobiota of potato-cereal soft wraps and in the processing area. Potato-cereal soft wraps are cooked, cold-stored and mashed potatoes that are kneaded together, usually with wheat flour, to form dough. In order to identify the main spoilage mould of this product, 150 visible mould colonies from mouldy wraps were identified. Five different mould species were isolated; <i>Aspergillus niger</i>, <i>Penicillium brevicompactum</i>, <i>Penicillium commune</i>, <i>Penicllium corylophilum</i> and <i>Pencillium discolor</i>. The dominating spoilage mould was <i>Penicillium commune</i> with 83.9% of the colonies. In order to study the mycobiota of the production area, 271 samples of air and surfaces were collected. In total, 647 mould colonies were isolated from air and surface samples. The mycobiota of air consisted of 27 different species within 9 different genera, and the mycobiota of surfaces consisted of 14 species within 4 different genera. <i>Penicllium</i> species were the dominating genera both in air and on surfaces, and <i>Penicillium commune</i> was the dominating species in the processing environment as well. <i>Penicillium commune</i> was found in the bakery and also in other production rooms. Spores from the flour and from soil on potatoes can disperse in the air as aerosols and may contaminate the wraps after baking when the product is cooled before packaging.https://www.mdpi.com/2304-8158/12/17/3238mouldspoilage<i>Penicillium commune</i>mycobiotawraps |
| spellingShingle | Cathrine Kure Finne Mycobiota of Potato-Cereal Soft Wraps and the Production Facility Foods mould spoilage <i>Penicillium commune</i> mycobiota wraps |
| title | Mycobiota of Potato-Cereal Soft Wraps and the Production Facility |
| title_full | Mycobiota of Potato-Cereal Soft Wraps and the Production Facility |
| title_fullStr | Mycobiota of Potato-Cereal Soft Wraps and the Production Facility |
| title_full_unstemmed | Mycobiota of Potato-Cereal Soft Wraps and the Production Facility |
| title_short | Mycobiota of Potato-Cereal Soft Wraps and the Production Facility |
| title_sort | mycobiota of potato cereal soft wraps and the production facility |
| topic | mould spoilage <i>Penicillium commune</i> mycobiota wraps |
| url | https://www.mdpi.com/2304-8158/12/17/3238 |
| work_keys_str_mv | AT cathrinekurefinne mycobiotaofpotatocerealsoftwrapsandtheproductionfacility |