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Mycobiota contaminating some market cake samples with reference to their toxin and enzyme

Shimaa M Abdelhameed1, Basma A Khalifa2

  • 1Botany and Microbiology Department, Faculty of Science, Minia University, Minia city, Egypt. shimaamohamed@mu.edu.eg.

BMC Microbiology
|June 14, 2024
PubMed

Insights

Fungal contamination in cakes is common, with Aspergillus and Penicillium species being predominant. Clove oil effectively inhibited mold growth, suggesting its use as a natural preservative to ensure cake safety and quality.

Area of Science:

  • Food Microbiology
  • Mycology
  • Food Safety

Background:

  • Fungal spoilage significantly impacts the shelf-life and safety of baked goods, particularly cakes.
  • Common storage fungi include Aspergillus spp. and Penicillium spp., posing risks to consumers.

Purpose of the Study:

  • To assess the mycological quality of market-sold cakes.
  • To identify predominant fungal genera and species.
  • To evaluate the antifungal activity of natural agents against cake molds.

Main Methods:

  • Mycological analysis of 14 cake samples using Potato Dextrose Agar (PDA) and Malt Extract Agar (MEA).
  • Fungal enumeration and identification of isolated genera and species.
  • Enzyme activity assays (amylase, lipase, protease) for fungal isolates.
  • In vitro testing of clove, peppermint, and olive oils for mold inhibition.

Main Results:

  • Aspergillus spp. and Penicillium spp. were the most prevalent fungal genera found in cake samples.
  • Total fungal counts reached 43.3 colonies/g on PDA and 123.24 colonies/g on MEA.
  • Multiple Aspergillus species, including A. flavus and A. niger, were identified with varying colony counts.
  • A high percentage of isolates exhibited amylase, lipase, and protease activity.
  • Clove oil demonstrated superior mold inhibition compared to peppermint and olive oils.

Conclusions:

  • Market cakes harbor significant fungal contamination, primarily Aspergillus and Penicillium species.
  • Clove oil, rich in eugenol, is a promising natural antifungal agent for preserving cake quality.
  • Consuming cakes promptly is advised to mitigate risks associated with foodborne illnesses from fungal spoilage.
Keywords:
AflatoxinsCake spoilageEnzymes productionEssential oilsMycofloraMycotoxins

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