Mohos and yeasts presents in limoncello handcraft elaborated

Abstract

The limoncello is obtained from rind of lemon macerated in ethanol, water and sugar. In Argentina it is elaborated in traditional factories and since simplicity of process its handicraft elaboration is increasing. The aim of the present work was to determine the microbiological quality of samples of limoncello from handicraft elaboration. Eleven samples, in agar for fungi and yeasts (F&Y), and F&Y with limoncello were analyzed. Growth of Alternaria spp., Cladosporium spp., Crysonilia spp., Moniliella spp., Penicillium spp., Fusarium spp. and Acremonium spp. in 8 samples were obtained. This fact determined a decrease of the shelf life and a potential danger for consumer health since genus found may be capable to generate toxins and allergies. The addition of 0.1% (w/w) potassium sorbate inhibited growth of these microorganisms.