Medina, Charisse H. and Sayaman, Ma. Cecilia V. (1996) The effects of different concentrations of coco and cane vinegar on the growth of Rhizopus nigricans (black bread molds) in Pullman bread products. Undergraduate thesis, De La Salle University-Dasmariñas.

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Abstract

For so many years bread makers have depended upon calcium propionate as a fungicide. Calcium propionate is expensive and synthetic, thus, the researchers introduced the use of vinegar as a mold inhibitor. The study dealt mainly on finding the suitable mold inhibitor that can substitute Calcium propionate. A Randomized Complete Block Design (RCBD) with five treatments and replicated three times was used in the study. The results were based from which tester bread after 7 to 14 days of observation would have the least occurrence of molds. Based on the results, the researchers therefore conclude that the type of vinegar gave no significant difference in inhibiting the growth of molds in bread because whether the type of vinegar was cane or coco, they both have had an acidic level of 4.5%.

Item Type:	Thesis (Undergraduate)
Additional Information:	BIO 312 1996
Subjects:	Q Science > QH Natural history > QH301 Biology Q Science > QR Microbiology
Users:	College of Science and Computer Studies > Biological Science
Depositing User:	Users 4 not found.
Date Deposited:	07 Dec 2015 06:29
Last Modified:	14 Aug 2024 08:19
URI:	https://thesis.dlsud.edu.ph/id/eprint/301

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