Ecophysiological characterization of common food-borne fungi in relation to pH and water activity under various atmospheric compositions

Haasum, Iben; Nielsen, Per Væggemose

doi:10.1046/j.1365-2672.1998.00368.x

Cited by 34 publications

(18 citation statements)

References 10 publications

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“…(6)) and our statistical and graphical analyses confirm the previous findings that the a w has a greater effect than temperature on radial fungal growth under in vitro conditions (Sautour et al, 2002;Samapundo et al, 2005;Lahlali et al, 2005Lahlali et al, , 2006. Haasum and Nielsen (1998) have likewise observed that the radial growth rate of B. cinerea is more affected by a w than temperature, confirming our particular data on the same fungus.…”

Section: Combined Effect Of a W And Temperaturesupporting

confidence: 81%

Predictive modelling of temperature and water activity (solutes) on the in vitro radial growth of Botrytis cinerea Pers

Lahlali

Serrhini

Friel

et al. 2007

International Journal of Food Microbiology

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The objective of this work was to develop validated models predicting the 'in vitro' effect of a w and temperature on the radial growth of Botrytis cinerea. The growth rate (g, mm d− 1 ) of B. cinerea was calculated at three incubation temperatures (25°C, 15°C, 5°C) and six water activities (ranging from 0.995 to 0.890). The water activity was adjusted with glucose, NaCl, glycerol, or sorbitol. Statistical analysis showed a significant effect of temperature, solute, a w , and their two-and three-way interactions on the growth rate. No growth was observed at a w = 0.93 in the presence of NaCl or at 0.89 in the presence of a non-ionic solute. The maximum colony growth rate decreased when the incubation temperature and water activity was lowered. Secondary models, relating the colony growth rate with a w or a w and temperature were developed. Optimum a w values for growth ranged from 0.981 to 0.987 in glycerol-, sorbitol-, or glucose-modified medium and were close to 1 in NaClmodified medium. A quadratic polynomial equation was used to describe the combined effects of temperature and a w on g (mm d − 1 ) in the presence of each solute. The highest and lowest radial growth rates were observed in models based on glucose and NaCl respectively, whatever the incubation temperature. All models prove to be good predictors of the growth rates of B. cinerea within the limits of experiments. The quadratic polynomial equation has bias factors of 0.957, 1.036, 0.950, and 0.860 and accuracy factors of 1.089, 1.070, 1.120 and 1.260 in media supplemented with glucose, NaCl, glycerol and sorbitol respectively. The results from modelling confirm the general finding that a w has a greater influence on fungal growth than temperature.

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Section: Combined Effect Of a W And Temperaturesupporting

confidence: 81%

Predictive modelling of temperature and water activity (solutes) on the in vitro radial growth of Botrytis cinerea Pers

Lahlali

Serrhini

Friel

et al. 2007

International Journal of Food Microbiology

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“…Common rye or wheat bread can be stored for 3-4 days. If the bread is covered by packaging made of suitably modified polymer, the recommended storage period can be prolonged to 9-10 days [8]. The latter mentioned storage periods are reliable only if bread is not in contact with a contaminated environment, which may be a problem, particularly under household conditions.…”

Section: Introductionmentioning

confidence: 99%

Influence of monoacylglycerols on growth inhibition of micromycetes in vitro and on bread

Buňková

Krejčí

Janiš

et al. 2010

Euro J Lipid Sci & Tech

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The antifungal activity of monoacylglycerols with 8, 10 and 12 carbon chains (1-monocaprylin, 1-monocaprin and 1-monolaurin) against filamentous fungi isolated from contaminated bread (Penicillium piceum, Penicillium chrysogenum, Penicillium sp. and Monascus ruber) as well as against the selected microorganisms (Aspergillus niger, Penicillium roqueforti, Penicillium jensenii, Alternaria sp. and Phoma sp.) was investigated. All the tested monoacylglycerols showed antifungal efficacy at concentrations equal to or higher than 32.5 mg/L. Monolaurin shows a better inhibition effect against M. ruber, and the growth of Penicillium species was better inhibited with monocaprin and monocaprylin. Application of aqueous solutions of monoacylglycerols on the surface of freshly baked bread prevents its deterioration for at least 14 days, even during the storage in an environment strongly contaminated with tested microorganisms. Protection of bread loaf surfaces using monoacylglycerols solutions seems to be suitable procedure for treatment of bakery products with a prolonged storage period.

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“…G. candidum grows under microaerophilic conditions. The cheese interior is essentially an anaerobic system and the fungus is able to grow not only on the surface of but also inside the cheese, although at hundred times lower concentration (Haasum & Nielsen 1998;Boutrou & Guéguen 2005).…”

mentioning

confidence: 99%

Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum

Hudecová¹,

Valı́k²,

Liptáková³

et al. 2011

Czech J. Food Sci.

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Hudecová A., Valík Ľ., Liptáková D., Pelikánová J., Čižniar M. (2011): Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum, Czech J. Food Sci., 29 (Special Issue): S61-S68.The surface growth of Geotrichum candidum isolated from ewes' lump cheese was studied on pure agar medium and that inoculated with lactobacillus rhamnosus GG and l. paracasei subsp. paracasei CCM 1753. The colony growth rates of fungus calculated from the growth curves were modelled in relation to temperature by the cardinal temperature model with inflection (CTMI). The following cardinal values resulted from the secondary model: t min = -3°C, t opt = 27.6°C, and t max = 35.4°C and optimal colony growth rate µ opt = 5.34 mm/day. A quantitative study also showed that the simultaneous growth of l. rhamnosus GG and l. paracasei subsp. paracasei CCM 1753 had either no or only a slight effect on the fungal growth rates, respectively. These results pointed out that other intrinsic or extrinsic factors should be applied for the protection of fresh cheeses against the undesirable growth of G. candidum.

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Ecophysiological characterization of common food-borne fungi in relation to pH and water activity under various atmospheric compositions

Cited by 34 publications

References 10 publications

Predictive modelling of temperature and water activity (solutes) on the in vitro radial growth of Botrytis cinerea Pers

Predictive modelling of temperature and water activity (solutes) on the in vitro radial growth of Botrytis cinerea Pers

Influence of monoacylglycerols on growth inhibition of micromycetes in vitro and on bread

Effect of temperature and lactic acid bacteria on the surface growth of Geotrichum candidum

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