Effect of weak acid preservatives on growth of bakery product spoilage fungi at different water activities and pH values

Inhibition of spoilage organisms from bakery products by weak acid preservatives in concentrations of 0%, 0.003%, 0.03% and 0.3% (w/v) was investigated experimentally on a substrate media with water activity (aw) and pH ranging from sourdough-fermented acidic rye bread to alkaline intermediate moisture sponge cake types (aw 0.80–0.95, pH 4.7–7.4). Initially, rye bread conditions (aw 0.94–0.97 and pH 4.4–4.8) in combination with calcium...