Foods contaminated by fungi look unacceptable, invariably have an alteration in taste and may contain mycotoxins. Several mechanisms contribute to spoilage by yeasts and molds, such as the production of lytic enzymes (lipases, proteases, and cellulases) and gas, utilisation of organic acids, discolouration, and off-flavours.
BREAD
3 g/kg of Plantéria® BF can prevent the mold growth for more than 26 days whereas control bread was already spoiled at day 5 when stored at room temperature.
FRESH CHEESE
3 g/kg of Plantéria® BF showed undectable growth of Yeasts & Molds for up to 15 days at 5°C storage conditions, whereas the control samples were already spoiled.
The following examples are for the purpose of reference, the application range of Handary products may have wider possibilities*