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ROLE OF ANTIMYCOTIC AGENTS IN CONTROLLING THE GROWTH OF MYCOTOXIGENIC Penicillium citrinum IN CHEESE

Indian Agricultural Research Journals

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Title ROLE OF ANTIMYCOTIC AGENTS IN CONTROLLING THE GROWTH OF MYCOTOXIGENIC Penicillium citrinum IN CHEESE
 
Creator T.R. Pugazhenthi
A. Elango
B. Dhanalakshmi
 
Subject Cheese
Penicillium citrinum
control
antimycotic agents
 
Description Swiss cheese samples collected aseptically from private dairies were analysed for the presence of Penicillium citrinum and for the efficacy of antimycotic agents against P.enicillium citrinum. The spore suspension of Penicillium citrinumand antimycotic agents like pimaricin and potassium sorbate at specified concentrations were added to cheese and stored at 250 C for 21 days. The keeping quality of cheese was assessed at 0, 7, 14 and 21 days. On statistical analysis, pimaricin at 10 ppm concentration was found to be highly significant (P <0.01) over 5 ppm of pimaricin, 500 and 1000 ppm of potassium sorbate with regard to anti-mycotic effect. 
 
Publisher Tamil Nadu Veterinary and Animal Sciences University
 
Date 2024-08-08
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJVASR/article/view/152925
10.56093/ijvasr.v43i3.152925
 
Source Indian Journal of Veterinary and Animal Sciences Research; Vol. 43 No. 3 (2014): IJVASR May - June 2014; 236-238
2347-2774
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJVASR/article/view/152925/54856
 
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