===== Original Message from cransic at siue.edu at 11/01/96 2:55 pm
>I have a science project measuring mold growth on bread. (college level)
>I am comparing growth on preserved bread vs. non-preserved bread.
>The bread I am using is preserved with calcium propionate.
>I am having trouble finding information on this preservative and need help!
>>What does calcium propionate actually do to the bread?
>Where can I find more information on this preservative?
>>Thanks for your help
>>Cheryl Ransick
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===== Comments by TDAWSON at GGPL (Tadd Dawson NCML) at 11/12/96 3:08 pm
Propionic acid is an effective bacterial (bacteriostatic), yeast and mold
(mycostatic) inhibitor that is used in grain storage, bread production and
other food preservations.
Some references on the mode of action of propionic acid.
Buazzi and Marth. 1992. Sites of action by propionate on Listeria
monocytogenes. Int. J. Food Microbiol. 15:109.
Eklund. 1985. Inhibition of microbial growth at different pH levels by
benzoic and propionic acids and esters of p-hydroxy benzoic acid. Int. J.
Food Microbiol. 2:159.
Freese et al. 1973. Function of lipophilic acids as antimicrobial food
additives. Nature, London. 24:321.
Good Luck
Tadd E. Dawson, Ph.D.
Research Animal Scientist
USDA-ARS Beltsville
