Abstract This work investigated the effects of the food preservatives potassium sorbate and natamycin, combined with different levels of ionic (sodium chloride) and non-ioinic (glycerol) water activity (aw), on growth of fungi involved in cheese spoilage. In general, the combined effect of water stress and presence of preservatives enhanced fungal inhibition. However, some doses of potassium sorbate (0.02%) and natamycin (1, 5 and 10 ppm) were able to stimulate growth of Aspergillus varians, Mucor racemosus, Penicillium chrysogenum and P. roqueforti at aw values in the range of 0.93–0.97. P. solitum was the only species whose growth was consistently reduced by any doses of preservative. The results also showed that sodium chloride and glycerol differentially affected the efficacy of preservatives. This study indicates that aw of cheese is a critical parameter to be considered in the formulation of preservative coatings used against fungal spoilage.

中文翻译：

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水分活度对山梨酸钾和那他霉素作为奶酪腐败霉菌防腐剂性能的影响

摘要 这项工作研究了食品防腐剂山梨酸钾和游霉素，结合不同水平的离子（氯化钠）和非离子（甘油）水活度 (aw)，对奶酪腐败中涉及的真菌生长的影响。一般而言，水分胁迫和防腐剂存在的联合作用增强了真菌抑制。然而，某些剂量的山梨酸钾 (0.02%) 和游霉素（1、5 和 10 ppm）能够以 0.93–0.97 范围内的 aw 值刺激变异曲霉、总状毛霉、产黄青霉和 P. roqueforti 的生长。P. solitum 是唯一一种在任何剂量的防腐剂下生长都持续减少的物种。结果还表明，氯化钠和甘油对防腐剂的功效有不同的影响。