{"id":134275,"date":"2021-12-13T17:17:08","date_gmt":"2021-12-13T15:17:08","guid":{"rendered":"https:\/\/concentrol.com\/new-methodology-for-the-determination-of-the-antifungal-effectiveness-of-preservatives-pimaricin-sorbates-and-propionates-in-cheese-coatings-part-1\/"},"modified":"2021-12-13T17:20:50","modified_gmt":"2021-12-13T15:20:50","slug":"nueva-metodologia-para-la-determinacion-de-la-eficacia-antifungica-de-los-conservantes-pimaricina-sorbatos-y-propionatos-en-recubrimientos-de-queso-parte-1","status":"publish","type":"post","link":"https:\/\/hosting175685eu-cp704.wordpresstemporal.com\/es\/nueva-metodologia-para-la-determinacion-de-la-eficacia-antifungica-de-los-conservantes-pimaricina-sorbatos-y-propionatos-en-recubrimientos-de-queso-parte-1\/","title":{"rendered":"NUEVA METODOLOG\u00cdA PARA LA DETERMINACI\u00d3N DE LA EFICACIA ANTIF\u00daNGICA DE LOS CONSERVANTES: PIMARICINA, SORBATOS Y PROPIONATOS EN RECUBRIMIENTOS DE QUESO – PARTE 1"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text uncode_shortcode_id=\u00bb209585″]Uno de los sectores de mercado en el que m\u00e1s \u00e9nfasis pone Concentrol es el quesero. Desde la Divisi\u00f3n de Food Processing Aids se trabaja en la creaci\u00f3n de soluciones destinadas a mejorar el acabado de alimentos.<\/span><\/p>\n

Con el fin de garantizar que nuestros recubrimientos ofrecen una <\/span>buena protecci\u00f3n antif\u00fangica, Concentrol ha desarrollado una nueva metodolog\u00eda para determinar cu\u00e1l es su eficacia frente al hongo <\/b>Penicillium discolor<\/i><\/b>, cuando estos contienen pimaricina, sorbatos y propionatos<\/b>. Estos conservantes son los \u00fanicos conservantes permitidos para el tratamiento de superficie en queso curado seg\u00fan el Reglamento (UE) n\u00ba. 1333\/2008.<\/span><\/p>\n

Con esta nueva metodolog\u00eda de Concentrol se puede determinar la eficacia de la actividad antif\u00fangica de nuestros recubrimientos, con la adici\u00f3n de distintos conservantes autorizados frente al hongo<\/span> Penicillium Discolor<\/span><\/i>, que es el que m\u00e1s habitualmente se encuentra en el queso.<\/span><\/p>\n

El estudio se realiza mediante un an\u00e1lisis <\/span>microbiol\u00f3gico cuantitativo<\/b> sobre queso, es decir, mediante el recuento de unidades formadoras de colonias del hongo <\/span>Penicillium discolor<\/span><\/i> que aparecen en las muestras de queso una vez se siembra el hongo y se aplica nuestro recubrimiento. Este estudio nos ayuda a evaluar la <\/span>eficacia antif\u00fangica que pueden tener nuestros recubrimientos con la adici\u00f3n de diferentes concentraciones de conservantes tales como sorbatos, pimaricina y propionatos contra este hongo<\/b>.<\/span><\/p>\n

Las tablas 1,2,3 muestran la evoluci\u00f3n del crecimiento del hongo <\/span>Penicillium discolor<\/span><\/i> en muestras de queso en las que se aplica nuestro recubrimiento con diferentes concentraciones de los conservantes estudiados. En concreto, la evoluci\u00f3n del crecimiento del hongo se muestra desde su aparici\u00f3n, el d\u00eda 6, hasta el d\u00eda 25 despu\u00e9s de su siembra. Las concentraciones de sorbatos y propionatos ensayadas en este estudio son las mismas.<\/span><\/p>\n

\"\"<\/p>\n

Tabla 1 – Sorbatos<\/span><\/p>\n

 <\/p>\n

\"\"<\/span><\/p>\n

Tabla 2 – Pimaricina<\/span><\/p>\n

 <\/p>\n

\"\"<\/span><\/p>\n

Tabla 3 – Propionats<\/span><\/p>\n

 <\/p>\n

Las tablas 1 y 2 muestran que, a medida que aumenta la concentraci\u00f3n de sorbatos y pimaricina del recubrimiento, la aparici\u00f3n de hongo en las muestras de queso se retrasa y, por tanto, mejora la eficacia antif\u00fangica del recubrimiento. Este comportamiento del hongo no se observa cuando se utilizan propionatos como conservante (tabla 3).<\/span><\/p>\n

Adem\u00e1s, si se compara la tabla 1 y 3 puede verse que con una misma concentraci\u00f3n de conservante la eficacia antif\u00fangica de un recubrimiento que contiene sorbatos es mayor respecto a un recubrimiento con propionatos.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb1\/1″][vc_button border_width=\u00bb0″ link=\u00bburl:https%3A%2F%2Fconcentrol.com%2Fwp-content%2Fuploads%2F2021%2F12%2FES_PART1_NOVA-METODOLOGIA-PER-LA-DETERMINACIO-DE-LEFICACIA-ANTIFUNGICA-DELS-CONSERVANTS_compressed.pdf|target:_blank\u00bb uncode_shortcode_id=\u00bb167707″]Descargar inforgraf\u00eda[\/vc_button][vc_column_text uncode_shortcode_id=\u00bb206601″]

ES_PART1_NOVA-METODOLOGIA-PER-LA-DETERMINACIO-DE-LEFICACIA-ANTIFUNGICA-DELS-CONSERVANTS_compressed<\/a><\/div>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text uncode_shortcode_id=\u00bb209585″]Uno de los sectores de mercado en el que m\u00e1s \u00e9nfasis pone Concentrol es el quesero. Desde la Divisi\u00f3n […]<\/p>\n","protected":false},"author":24,"featured_media":124154,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[195],"tags":[623,209,816],"class_list":["post-134275","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-processing-aids-es-2","tag-cheese-es","tag-cheese","tag-concentrol-es"],"acf":[],"yoast_head":"\nNUEVA METODOLOG\u00cdA PARA LA DETERMINACI\u00d3N DE LA EFICACIA ANTIF\u00daNGICA DE LOS CONSERVANTES: PIMARICINA, SORBATOS Y PROPIONATOS EN RECUBRIMIENTOS DE QUESO - PARTE 1<\/title>\n<meta name=\"description\" content=\"Concentrol - Chemical Solutions\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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