calcium propionate as bread preservative

Tue Nov 12 15:17:45 EST 1996

===== 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
>This article was posted to Usenet via the Posting Service at Deja News:
>http://www.dejanews.com/          [Search, Post, and Read Usenet News!]
===== 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

More information about the Microbio mailing list

Send comments to us at biosci-help [At] net.bio.net