Effects of Six Mold Strains on The Physicochemical Properties of Functional Vitamin Drinks
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Abstract:
Recently, since the consumption level continuously increases, functional vitamin drinks become increasingly popular as new, healthy, and safe beverages. However, due to the restrained preservative use and limitations of the sterilization process in production, these drinks are vulnerable to microbial contamination, especially from mold. To understand the common contaminating bacteria in vitamin drinks, a sample of the typical functional vitamin beverage A with market complaints was collected in this study, and six common mold strains were isolated and identified as Paecilomyces, Neosartorya hiratsukae, Penicillium, Byssochlamys nivea, Penicillium aculeatum, and Aspergillus fischerianus. In order to further investigate the hazards of six mold strains on beverage A, all strains were inoculated into beverage A, respectively, a long-term incubation was carried out at 28 ℃ for 28 days, and the main physicochemical factors of beverage A were determined regularly. These six mold strains showed significant impact on the vitamin B3 content in beverage A and could deplete this vitamin within a short period of time (14 days). Moreover, the fastest vitamin B3 depletion rate was found in the case of Penicillium, which had no effects on the pH, brix value, total acidity, and content of vitamin C and vitamin B6 in beverage A.
