Inhibition of Mold Growth by Butylated Hydroxyanisole

Abstract

Direct addition of 200 ppm of butylated hydroxyanisole (BHA) inhibited growth of some species of Penicillium, Aspergillus, or Geotrichum in a Glucose Salts Broth (GSB) and of A. flavus and P. expansum in Potato Dextrose Agar (PDA) or applesauce. In processed cheese spread direct addition of 400 ppm BHA was required to inhibit growth of A. flavus or P. expansum, whereas the concentration necessary for inhibition of A. flavus by a BHA emulsion sprayed on the surface was decreased to 150–200 ppm. BHA was effective in GSB over a wide range of pH values and incubation temperatures against A. flavus at a concentration of 200 ppm. The antimicrobial activity against A. flavus was slightly decreased by autoclaving and A. flavus slightly overcame BHA inhibition on extended incubation. Lipid depressed the antimicrobial activity of BHA against A. flavus in GSB or PDA. A combination of 150 ppm BHA plus 0.2% potasssium sorbate gave total inhibition of growth of A. flavus in GSB.