Blog 2

The writing I chose to evaluate is the peer-reviewed article from the International Journal of Food Microbiology that I read and summarized for my General Microbiology class. The lengthy title is "The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread." In the article, a study was performed to determine if the use of antifungal sourdough fermented by lactic acid bacteria can be used in place of the chemical additive calcium propionate to increase or maintain an acceptable shelf life for bread. Slices of bread with sourdough and calcium propionate were sprayed with a solution of fungal spores. The results were recorded according to the surface area of fungus growth, which indicated that the sourdough addition should be an effective way to decrease the amount of chemical additives needed for bread to have an acceptable shelf life, and be safe for consumption.
The article was collaboratively written by three people that work with the Department of Food Science, Food Technology and Nutrition, and the National Food Biotechnology Centre in conjunction with the National University of Ireland. Their association with these two groups would indicate that the study they did would be best used by those in the food production industry, specifically industrial bakeries, as well as those in an academic setting hoping to use this information to further their own research.
The issue at hand is really how to reduce the amount of unnatural chemicals used in bread products, but maintain the shelf-life the chemical provides with a natural agent. Which has currently become a worldwide trend with going green and using organic products. The authors' purpose in writing the article is to inform people that there are more natural and effective ways to preserve bread, than the use of chemicals.
Throughout the article, there is frequent use of scientific terms and nomenclature, which, to those unfamiliar with the terms would make the article nearly impossible to comprehend. Being a biology major, there are some words that I have to look up myself. Also, since the authors are from the United Kingdom, some words are spelled slightly different than the American spelling, but that does not make the words unrecognizable.
The tone of the article is fairly cut and dry, there is minimal 'fluff,' and no flowery language, as it is an academic text, and its purpose is strictly to inform, not entertain.
Having read numerous journal articles in my science classes, this article was one of the few that was relatively easy to read and understand. The authors used words that conveyed the ideas simply and effectively, and minimal re-reading was required to completely understand the material. Also, the article was an adequate length, it was not too long winded; it kept your attention while giving you all the pertinent information.