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|Title:||Effect of different antimicrobial agents on the growth of Penicillium commune|
|Subjects LC:||Dissertations, Academic|
Active food packaging
Cardiff Metropolitan University
|Abstract:||In order to conduct this study, strains of P. commune were obtained in order to examine the antimicrobial effect of potassium sorbate against it at different concentrations and temperature variations. There was definitely a positive effect compared to the time the references were developed but it was proved to be more effective when used at higher concentrations. On the other hand, when natamycin was used instead of potassium sorbate for temperatures of 5oC and 15oC it was shown that its action was a lot more effective. Furthermore, the behavior of strains 63 and 66 was compared since coatings of water and starch were created that included potassium sorbate. Even though two treatments were applied, with the first one being the application of the coating on top of a single spore and the second one being spread on top of dispersed spores. Overall, from the results acquired, not only the effectiveness of potassium sorbate was evaluated and discussed, but also it was proven that even though all the strains that were examined came from the same species, it was clear that each of them acts differently even under the same conditions.|
|Description:||A dissertation presented to the Perrotis College and Cardiff Metropolitan University in partial fulfillment of the requirements for the Degree of Bachelor of Science with Honors in Food Science and Technology.|
Includes bibliographical references and charts.
|Publication Status:||Not published|
|Restrictions:||All rights reserved|
Attribution-NonCommercial 4.0 International
|Appears in Collections:||Dissertations |
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