Fungicidal effect of 15 disinfectants against 24 fungal contaminants commonly found in bread and cheese manufacturing

Resistance of 19 mold and 6 yeast species to 15 commercial drsinfectants was investigated by using a suspension method in which the fungicidal effect and germination time were determined at 20°C. Disinfectants containing 0.5% dodecyldiethylentriaminacetic acid. 10 g of chloramine-T per 1, 2.0% formaldehyde, 0.1% potassium hydroxide, 3.0% hydrogen peroxide, or 0.3% peracetic acid were ineffective as fungicides. The fungicidal effect of quaternary ammonium compounds and chlorine compounds showed great variability between species and among the six isolates of Penicillium roqueforti var. roqueforti tested. The isolates of P. roqueforti var. carneum, P. discolor, Aspergillus versicolor, and Eurotium repens examined were resistant to different quaternary ammonium compounds. Conidia and vegetative cells were killed by alcohols, whereas ascospores were resistant. Resistance of ascospores to 70% ethanol increased with age. Both P. roqueforti var. roqueforti and E. repens showed great variability of resistance within isolates of each species.