Evaluation of Gingerbread Spoilage Factors: Study of Fungal Causative Agents and Tracing of Their Environmental Sources

This study aimed to trace the sources of molds causing gingerbread spoilage. A total of 114 samples, including air, swabs, Rodac plates, ingredients, and products, were collected from a bakery during production. Molds were initially recovered from samples using OGYE and DG‐18 agar media. For source tracking, gene sequence analysis was performed on 39 selected isolates. The spoilage potential of molds was assessed through their enzyme activity. All air samples, surface areas, and overhead ventilator units were mold‐contaminated, with 18 to > 200 CFUs/m³ in air, 0 to 11 CFUs/25 cm² on surfaces, and > 100 CFUs/25 cm² on DG‐18 agar. The cooling room samples, including swabs, ingredients, products, and nebulizers, showed high contamination levels. Air in the processing environment was gingerbread's main source of mold contaminants. A total of 151 isolates were identified at the genus level. Aspergillus spp. was the most frequently encountered mold in the 151 isolates, followed by Penicillium spp. The strains recovered from gingerbread samples were Aspergillus niger ( A. niger ), Penicillium chrysogenum ( P. chrysogenum ), and P. decumbens . Of these, only A. niger and P. chrysogenum were able to grow on gingerbread in challenge tests. A. niger exhibited amylase, protease, and lipase activity, while P. chrysogenum expressed only amylase and protease.