On the Antifungal Effect of Preservatives in the Margarine (1)

Growth of Fungi and Deterioration of Margarine Containing Different Concentration of Common Salt

Abstract

Fourteen strains of five species of fungi were inoculated on margarine to which no preservatives were added, and then stored at 25°, 20° and 5°C for 30 days. Periodical measurement was carried out on the growth of fungus, production of off-flavor and determination of acid and peroxide values. The same experiments were also carried out with margarine to which common salt was added in to the rate of 1, 2 and 3%, and maintained at 25°C for 30 days.
Fungi growth was observed in all the samples kept at 25°C, and the growth was especially marked with Penicillium, Aspergillus and Monascus species. Addition of 1% of common salt prevented growth of four strains of fungi, while addition of 2% of salt allowed slight growth of four strains of fungi. There was substantially no fungi growth in any of the samples added with 3% of salt.