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Distribution of Mycoflora and Assessment of Moisture Content Measurement Methods of Indian Bakery Food Products

Received: 21 June 2023     Accepted: 7 July 2023     Published: 15 August 2023
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Abstract

Mycotoxins are toxic food pollutants that are created naturally by some fungus. By contaminating food, they have a harmful impact on human health. This study's major objective was to simulate food products from bakeries being contaminated. Separate bakery food samples were examined to see whether fungus and associated mycotoxins were present. One hundred fifty-nine (159) bakery food samples were collected randomly from different shops in rural sides and around Davangere city, during July to November 2022. Qualitatively, maximum number of molds were isolated and identified from bakery food samples. The most common species are Trichoderma harzianum, A. niger, Rhizopus, A. flavus, Penicillium sp, Curvularia sp, A. parasiticus, Penicillium chrysogenum, Aspergillus sp, Fusarium sp, Trichoderma sp, Alternaria sp and Mucor sp. The moisture content was found to be maximum in sweets made from dry fruits and milk followed by cakes, burfi, cookies, bread etc and minimum growth were observed in chips. Results regarding moisture content of bakery food products showed that, NS41-NS159 samples had high moisture content 60%, followed by NS1-NS11 (49.8%), NS12-NS20 (49.8%), NS21-NS35 (37.8%) and NS36-NS40 (13.6%) respectively. Results in moisture content determination in bakery food products reveals that high moisture content causes maximum growth of microorganisms on bakery food samples. Statical analysis showed that storage had a significant effect on moisture content of bakery food products.

Published in Journal of Food and Nutrition Sciences (Volume 11, Issue 4)
DOI 10.11648/j.jfns.20231104.13
Page(s) 126-131
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2023. Published by Science Publishing Group

Keywords

Fungal Spoilage, Moisture Content, Aspergillus Flavus, Penicillium Sp, Curvularia Sp, A. Parasiticus

References
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[3] Abellana M, Ramos AJ, Sachis V. Nielsen PV. Effect of modified atmosphere packaging and water activity on growth of Eurotium amstelodami, E. Chevelieri and E. Herbariorum on a spongy cake analogue. J. App. Microbiol. 2020, 88: 606- 616.
[4] Abellana M, sanchis U, Ramos AJ. Effect of water activity and temperature on growth of three Penicillium Sp. and Aspergillus flavus on a spongy cake analogue. Int. J. Food Microbiol. 1996, 71: 3151-3157.
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[18] Gilman JC. A manual of soil fungi. 2nd edition. Biotech books. New Delhi; 2001, p. 1-392.
[19] Nagamani A, Kunwar IK, Manoharachary C. Hand book of soil fungi. I K International Pvt. Ltd. New Delhi. 2006.
[20] Leuschner RGK, O’Callaghan MJA, Arendt EK. Optimization of baking parameters of part baked and rebaked Irish brown soda bread by evaluation of some quality characteristics. Int. J. Food Sci. 1997, 32: 487-493.
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  • APA Style

    Sowmya K. L., Ramalingappa B. (2023). Distribution of Mycoflora and Assessment of Moisture Content Measurement Methods of Indian Bakery Food Products. Journal of Food and Nutrition Sciences, 11(4), 126-131. https://doi.org/10.11648/j.jfns.20231104.13

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    ACS Style

    Sowmya K. L.; Ramalingappa B. Distribution of Mycoflora and Assessment of Moisture Content Measurement Methods of Indian Bakery Food Products. J. Food Nutr. Sci. 2023, 11(4), 126-131. doi: 10.11648/j.jfns.20231104.13

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    AMA Style

    Sowmya K. L., Ramalingappa B. Distribution of Mycoflora and Assessment of Moisture Content Measurement Methods of Indian Bakery Food Products. J Food Nutr Sci. 2023;11(4):126-131. doi: 10.11648/j.jfns.20231104.13

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  • @article{10.11648/j.jfns.20231104.13,
      author = {Sowmya K. L. and Ramalingappa B.},
      title = {Distribution of Mycoflora and Assessment of Moisture Content Measurement Methods of Indian Bakery Food Products},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {11},
      number = {4},
      pages = {126-131},
      doi = {10.11648/j.jfns.20231104.13},
      url = {https://doi.org/10.11648/j.jfns.20231104.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20231104.13},
      abstract = {Mycotoxins are toxic food pollutants that are created naturally by some fungus. By contaminating food, they have a harmful impact on human health. This study's major objective was to simulate food products from bakeries being contaminated. Separate bakery food samples were examined to see whether fungus and associated mycotoxins were present. One hundred fifty-nine (159) bakery food samples were collected randomly from different shops in rural sides and around Davangere city, during July to November 2022. Qualitatively, maximum number of molds were isolated and identified from bakery food samples. The most common species are Trichoderma harzianum, A. niger, Rhizopus, A. flavus, Penicillium sp, Curvularia sp, A. parasiticus, Penicillium chrysogenum, Aspergillus sp, Fusarium sp, Trichoderma sp, Alternaria sp and Mucor sp. The moisture content was found to be maximum in sweets made from dry fruits and milk followed by cakes, burfi, cookies, bread etc and minimum growth were observed in chips. Results regarding moisture content of bakery food products showed that, NS41-NS159 samples had high moisture content 60%, followed by NS1-NS11 (49.8%), NS12-NS20 (49.8%), NS21-NS35 (37.8%) and NS36-NS40 (13.6%) respectively. Results in moisture content determination in bakery food products reveals that high moisture content causes maximum growth of microorganisms on bakery food samples. Statical analysis showed that storage had a significant effect on moisture content of bakery food products.},
     year = {2023}
    }
    

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  • TY  - JOUR
    T1  - Distribution of Mycoflora and Assessment of Moisture Content Measurement Methods of Indian Bakery Food Products
    AU  - Sowmya K. L.
    AU  - Ramalingappa B.
    Y1  - 2023/08/15
    PY  - 2023
    N1  - https://doi.org/10.11648/j.jfns.20231104.13
    DO  - 10.11648/j.jfns.20231104.13
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 126
    EP  - 131
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20231104.13
    AB  - Mycotoxins are toxic food pollutants that are created naturally by some fungus. By contaminating food, they have a harmful impact on human health. This study's major objective was to simulate food products from bakeries being contaminated. Separate bakery food samples were examined to see whether fungus and associated mycotoxins were present. One hundred fifty-nine (159) bakery food samples were collected randomly from different shops in rural sides and around Davangere city, during July to November 2022. Qualitatively, maximum number of molds were isolated and identified from bakery food samples. The most common species are Trichoderma harzianum, A. niger, Rhizopus, A. flavus, Penicillium sp, Curvularia sp, A. parasiticus, Penicillium chrysogenum, Aspergillus sp, Fusarium sp, Trichoderma sp, Alternaria sp and Mucor sp. The moisture content was found to be maximum in sweets made from dry fruits and milk followed by cakes, burfi, cookies, bread etc and minimum growth were observed in chips. Results regarding moisture content of bakery food products showed that, NS41-NS159 samples had high moisture content 60%, followed by NS1-NS11 (49.8%), NS12-NS20 (49.8%), NS21-NS35 (37.8%) and NS36-NS40 (13.6%) respectively. Results in moisture content determination in bakery food products reveals that high moisture content causes maximum growth of microorganisms on bakery food samples. Statical analysis showed that storage had a significant effect on moisture content of bakery food products.
    VL  - 11
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Author Information
  • Department of Microbiology, Davangere University, Karnataka, India

  • Department of Microbiology, Davangere University, Karnataka, India

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