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February, 2014, vol. 3, special issue 1 (Microbiology)
pages: 225-227
Article type: Microbiology of Microbiology
Abstract: The aim of this work was to determine microbiological quality and water activity of confectionery products as corpus of desserts, stuffing cakes and finished cakes. In confectionery products microbiological parameters: total count of bacteria, coliforms bacteria, mesophilic aerobic bacteria, yeasts, microscopic filamentous fungi, counts of Staphylococcus aureus and Salmonella spp. were observed. These confectionery products were evaluated: 5 corpus of Kremeš, 5 stuffing of Kremeš and 5 Venček cake. For microbiological tests 15 samples of confectionery products were used. The numbers of total count of bacteria ranged from 2.9 to 3.65 log CFU.g-1, the number of mesophilic aerobic bacteria ranged from 2.00 to 3.28 log CFU.g-1, coliforms bacteria in confectionery products ranged from 0.00 to 3.15 CFU.g-1, number of yeasts ranged from 0.00 to 3.30 log CFU.g-1and the number of microscopic fungi ranged from 0.00 to 2.90 CFU.g-1. None of the samples showed any growth of coliforms bacteria, Staphylococcus aureus and Salmonella spp. From microscopic fungi were isolated genera Alternaria, Aspergillus and Penicillium. Eight from fifteen investigated samples of confectionary products were in accordance with the Codex Alimentarius of the Slovak Republic. The lowest water activity was found in Kremeš corpus samples (0.953) and higher in Venček samples (0.973).
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