ENHANCED MOLD RESISTANT PRODUCTS AT REFRIGERATED CONDITIONS AND METHODS OF FORMING THEREOF

摘要

Methods of imparting resistance to mold to a food product during extended storage at refrigerated temperatures by topically applying a live yeast and fermented aqueous sugar and ethanol solution to a surface of the food product are provided. The live yeast and fermented aqueous sugar and ethanol solution contains about 1% to about 5% live yeast, about 5% to about 40% sugar, and about 5% to about 20% ethanol and is applied in an amount of about 0.5 to about 2 ml per about 80 to about 100 grams of food product. The live yeast converts ethanol into acetaldehyde at a rate which imparts mold resistance to the food product for up to 6 months at refrigerated temperatures.