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KMID : 1007519990080010015
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Food Science and Biotechnology
1999 Volume.8 No. 1 p.15 ~ p.18
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Growth Inhibition of As er illus repens in a Composite Chocolate Product by an Antifungal Agent
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Oh, Deok Kun
Kim, Sang Yong/Noh, Bong Soo/Yoon, Sang Hyun/Park, Yong Cheorl
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Abstract
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A plate test was performed to select an effective antifungal agent against a contaminating mold, Aspergillus repens, in a composite chocolate product. The basal medium contained 4 g/L dehydrated potato infusion, 20 g/L dextrose, 400 g/L sucrose, and 15 g/L agar with antifungal agents such as DF-100, eugenol, cinnamaldehyde, cinnamon oil, carvacrol, thymol, terpineol, cineol, glycerol monolaurate, polyphenol, vanilla, ethanol, sorbic acid, and benzoic acid. DF-100, cinnamaldehyde, carvacrol, glycerol monolaurate, and thymol were primarily selected as an effective antifungalt. The chocolate, mixed with an antifungal agent and suspension of A. reprens, was incubated at 45℃ for 48 hr and spread on the agar plate. Glycerol monolaurate was found to be the most effective antifungal agent in reducing the colony number. In chocolate plate, glycerol monolaurate was not effective in the inhibition of mold growth. However, when glycerol monolaurate was mixed with cinnamaldehyde or carvacrol, the inhibitory effect on mold growth increased due to the synergistic effect of two antifungal agents. Application experiments to the chocolate product showed that the mixed antifungal agent, 0.025% cinnamaldehyde and 0.025% glycerol monolaurate, was the most effective one to inhibit the growth of A. repens in a composite chocolate product.
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