Different moulds were isolated from
traditional Korean bakery products.
The moulds were present on the
surface. The main strains were Eurotium
amstelodami, E. herbariorum, Penicillium
aurantiogriseum, Aspergillus flavus and
Penicillium commune. Penicillium olsonii, P.
viridicatum, P. cyclopium, P. chrysogenum,
P. expansum, Eurotium chevalieri, E. repens,
Aspergillus niger, A. ochraceus, Cladosporium
cladosporioides, Rhizopus nigricans and Mucor
racemosus were also isolated. The spoilage
seemed to depend on the Aw (0.85±0.5)
values of the products. Eurotium spp. had
in vitro the Aw limit of 0.80, in contrast the
other strains had 0.85 or 0.90, depending
on the growth temperature and the
strains. The toxic potential of the isolated
strains was also investigated: Eurotium
spp. did not produce any mycotoxins,
in contrast OTA (Ochratoxin A) was
produced by A. ochraceus and A. niger,
Aflatoxins were produced by A. flavus and
cyclopiazonic acid was produced by P.
commune and patulin by P. expansum. To
prevent moulds growth it was suggested
to add preservatives and to package in
Modified Atmosphere.
