Effect of ethanol on growth of Chrysonilia sitophila ('the red bread mould') and Hyphopichia burtonii ('the chalky mould') in sliced bread.

Significance and Impact of the Study: This study shows that ethanol could represent an effective barrier to prevent spoilage of bakery products by associated moulds such as Chrysonilia sitophila and Hyphopichia burtonii, whose growth on packed and sliced bread was inhibited at very low (0 8%) or medium (2 0%) ethanol concentrations, respectively. The results obtained represent a fundamental point of reference for the bakery industries, as they can apply them in the productive practice to avoid spoilage by C. sitophila and H. burtonii on their products.