108 Citrus oil Extract Potentiates the Antifungal Efficacy of Whey Protein Fermentate Against<i>Aspergillus Flavus</i> in Semi-Moist pet Treats for Dogs

Abstract Semi-moist pet treats contain moisture content ranging from 20-30% making them ideal for mold growth and mycotoxin production. To control spoilage, synthetic inhibitors, such as potassium sorbate, have been used. Unfortunately, consumers would prefer “natural” preservatives. Whey protein fermentate (WPF) is an efficient antifungal, albeit in large doses. Therefore, the objective of this study was to determine effect citrus extract (CX) potentiate WPF against Aspergillus flavus semi-moist treats. Nioutritionally complete dog were produced with alone [0.25%, 0.5% 1.0% (w/w)] or combination CX [0.25% WPF+ 0.015% CX, 0.25% WFP+ 0.15% (w/w)]. The negative (NC) contained no antifungal additive positive had sorbate (0.1% w/w). Treats baked into 3cm x squares. Individual squares inoculated 0.1 mL (ATCC 204304) achieve a final concentration ~ 5.0 Log CFU/square. individually incubated at 250 C. Fungal analysis performed day 3, 6, 9, 12, 15, 18, 21, 24 28 by surface plating on Potato Dextrose Agar (PDA) followed incubation C 72h. total log reductions calculated subtracting initial inoculum colony counts 28. (P&amp;lt; 0.05) observed when added compared applied. All treatments different NC 0.05). Citrus potentiated potency give similar reduction (P &amp;gt;0.05) In conclusion, reduced dose required