Influence of a test preservative on sponge cakes under different storage conditions.

A study was performed on 240 samples, divided into four batches, of sponge cakes baked following their industrial recipe to which different concentrations of a test preservative, mainly lactic acid and propylene glycol, were added. Each batch was submitted to three different temperature and relative humidity conditions. The counts of mesophilic aerobic bacteria, enterobacteria, enterococci, staphylococci, clostridia, lactic acid bacteria, and yeasts were less than 1 log CFU/g in all the batches studied and throughout the 120 days of study.