Early detection of spoilage moulds in bread using volatile production patterns and quantitative enzyme assays

Aims: Early detection of spoilage fungi (two Eurotium spp., a Penicilliumchrysogenum species) in bread analogues over periods of 72 h at 25°C and 0·95 water activity was evaluated using volatile production patterns, hydrolytic enzyme production, and changes in fungal populations.

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