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Effects of ozone exposure on the xerophilic fungus, Eurotium amstelodami IS-SAB-01, isolated from naan bread

Lookup NU author(s): Sanjay Antony-Babu, Dr Ian Singleton


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Xerophilic moulds cause contamination and spoilage of low moisture foods. This study examined the effect of ozone fumigation on growth of a Eurotium species isolated from naan bread. Two ozone treatments were used a low-level long-term exposure (0.4 mu mol/mol for 21 days) and high-level short-term exposure (300 mu mol/mol for 5 to 120 min). For the low level exposure the combination of different media sucrose concentrations (0, 5, 10 and 20% w/v) with ozone treatment was also assessed. The growth of the isolate was found to be sensitive to low-level ozone fumigation depending on the media sucrose concentration and duration of the exposure. Low-level ozone exposure significantly (p<0.05) reduced the number of asexual spores formed in media with no added sucrose, an effect not observed in media with higher sucrose levels. Electron microscope observations of colonies indicated that ozone exposed cultures produced lower numbers of cleistothecia. High-level ozone exposure for short durations reduced spore viability although 100% reduction in viability was achieved only after 120 min exposure. This work demonstrates that ozone may be used to reduce spore production in Eurotium but that the ozone effect can be mediated by sucrose levels in the growth medium. (C) 2010 Elsevier B.V. All rights reserved.

Publication metadata

Author(s): Antony-Babu S, Singleton I

Publication type: Article

Publication status: Published

Journal: International Journal of Food Microbiology

Year: 2011

Volume: 144

Issue: 3

Pages: 331-336

Print publication date: 29/09/2010

ISSN (print): 0168-1605

ISSN (electronic): 1879-3460

Publisher: Elsevier BV


DOI: 10.1016/j.ijfoodmicro.2010.09.019


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