Antimycotics Inhibit the Growth of Molds

Some strains of molds and yeasts are capable of degrading potassium sorbate, a chemical preservative used to prevent their growth in foods. One of the breakdown products of this degradation is 1,3-pentadiene, a volatile compound with an odor similar to that of kerosene. UGA food scientists at the Center for Food Safety in Griffin did a study to determine the effectiveness of alternative antimycotics to control the growth of five species of molds. Parmesan cheese and a lemon-flavored drink were used as model test systems. Results show that food preservative systems containing a reduced concentration of sorbate, in combination with other antimycotics, have potential for controlling the growth of molds capable of producing 1,3-pentadiene.