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. 2020 Feb 28;11:293. doi: 10.3389/fmicb.2020.00293

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Copyright © 2020 Verni, Minisci, Convertino, Nionelli and Rizzello.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Effect of chemical preservatives, calcium propionate (CaP) and potassium sorbate (Ksor), on the growth of Penicillium roqueforti DPPMAF1. Concentrations corresponding to the 25, 50, 75, and 100% of that maximum allowed by the current legislation for baked goods were added to the wasted bread medium (WBM). PDA was used as control medium. Data are the means of three independent analyses. Error bars indicating the standard deviation are represented. ^a–cValues with different superscript letters differ significantly (P < 0.05).