Research of Separation and Inhibition of the Spoilage Moulds in Cantonese-style Moon Cake
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Abstract:
Cantonese-style moon cakes are rich in nutrients, being suitable for the growth of microorganisms. Previous researches confirmed that the spoilage of Cantonese-style moon cakes was mainly due to moulds. In this paper, the separation and identification of moulds from Cantonese-style moon cake were studied, and the main fungal species which cause Cantonese-style moon cake mildew in Guangdong were obtained. A variety of different types of fungicide were studied, and the best fungicide was found. Sodium dehydroacetate, Natamycin, sodium paraben complex, cinnamon essential oil and garlic essential oil were chosen for their inhibition effect on the moulds. It was very important to the Cantonese-style moon cake production in Guangdong by inhibiting the mould to control the spoilage.
