PDF(Pubmed)
Abstract：
Fungi can spoil the majority of baked products. Spoilage of cake during storage is commonly associated with fungi. Therefore, this study aimed to assess the quality of different types of cakes sold in the market. The most predominant fungal genera in the tested cake samples (14 samples) were Aspergillus spp., and Penicillium spp. On Potato Dextrose Agar (PDA), the medium fungal total count was 43.3 colonies /g. Aspergillus was the most dominant genus and was isolated from six samples of cake. Aspergillus was represented by 3 species namely, A. flavus, A. niger, and A. nidulans, represented by 13.32, 19.99, and 3.33 colonies /g respectively. On Malt Extract Agar (MEA) Medium, the fungal total count was 123.24 colonies / g. Aspergillus was the most dominant isolated genus from 11 samples of cake and was represented by 5 species, namely, A. flavus, A. niger, A. ochraceous, A. terreus, and A. versicolor (26. 65, 63.29, 3.33, 6.66, and 3.33 colonies / g , respectively). Twenty-four isolates (88.88 %) of the total tested twenty-seven filamentous fungi showed positive results for amylase production. Ten isolates (37.03%) of the total tested filamentous fungi showed positive results for lipase production, and finally eleven isolates (40.74 %) of the total fungal isolates showed positive results for protease production. Aflatoxins B1, B2, G1, G2, and ochratoxin A were not detected in fourteen collected samples of cake. In this study, clove oil was the best choice overpeppermint oil and olive oil for preventing mold development when natural agents were compared. It might be due to the presence of a varietyof bioactive chemical compounds in clove oil, whose major bioactive component is eugenol, which acts as an antifungal reagent. Therefore, freshly baked cake should be consumed within afew days to avoid individuals experiencing foodborne illnesses.
摘要：
真菌会破坏大多数烘焙产品。蛋糕在储存过程中的变质通常与真菌有关。因此,这项研究旨在评估市场上出售的不同类型蛋糕的质量。测试的蛋糕样品（14个样品）中最主要的真菌属是曲霉属。,和青霉菌属。马铃薯葡萄糖琼脂（PDA），培养基真菌总数为43.3菌落/g。曲霉属是最主要的属，是从六个蛋糕样品中分离出来的。曲霉由3种代表，即，A.黄花，A.尼日尔,和A.Nidulans，分别由13.32、19.99和3.33个菌落/g表示。在麦芽提取物琼脂（MEA）培养基上，真菌总数为123.24菌落/g。曲霉是11个蛋糕样品中最主要的分离属，以5个物种为代表，即,A.黄花，A.尼日尔,A.ochrapiary,A.Terreus,和A.versicolor（26。65、63.29、3.33、6.66和3.33个菌落/g，分别)。在测试的27种丝状真菌中，有24种分离株（88.88％）对淀粉酶产生呈阳性。10株(37.03%)受试丝状真菌产脂酶阳性,最后，在总真菌分离物中，有11个分离株（40.74％）显示出蛋白酶产生的阳性结果。在十四个收集的蛋糕样品中未检测到黄曲霉毒素B1，B2，G1，G2和曲霉毒素A。在这项研究中,当比较天然试剂时，丁香油是防止霉菌发展的最佳选择过薄荷油和橄榄油。这可能是由于丁香油中存在多种生物活性化合物，其主要生物活性成分是丁香酚，作为抗真菌试剂。因此,新鲜出炉的蛋糕应该在几天内食用，以避免个人患上食源性疾病。
