Effect of inoculum size and water activity on the time to visible growth of Penicillium chrysogenum colony

Burgain, Anaïs; Bensoussan, Maurice; Dantigny, Philippe

doi:10.1016/j.ijfoodmicro.2013.02.021

Cited by 21 publications

(9 citation statements)

References 19 publications

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“…When the extract concentration increased, the germination represented a smaller and smaller part of the lag process. Our results are similar to those obtained by Burgain et al (2013): the more the conditions are stressful, the more the ratio "germination time (t G ) divided by the time to visible growth (t v )" diminishes (t G /t v ratio from 22% at a w 0.99 down to 17% at a w 0.93). Nevertheless, it is important to keep in mind that the time to visible growth is somewhat different from the lag (it includes the lag but also a part of the growth, Fig.…”

Section: Discussionsupporting

confidence: 90%

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Modeling red cabbage seed extract effect on Penicillium corylophilum: Relationship between germination time, individual and population lag time

Dagnas

Gougouli

Onno

et al. 2015

International Journal of Food Microbiology

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Section: Discussionsupporting

confidence: 90%

“…include studies on germination time (Dantigny et al, 2005;Gougouli and Koutsoumanis, 2012;Kalai et al, 2014), individual lag time (Burgain et al, 2013) and/or population lag time (Astoreca et al, 2012;Garcia et al, 2010;Membré and Kubaczka, 2000).…”

Section: Introductionmentioning

confidence: 99%

Modeling red cabbage seed extract effect on Penicillium corylophilum: Relationship between germination time, individual and population lag time

Dagnas

Gougouli

Onno

et al. 2015

International Journal of Food Microbiology

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“…A similar hypothesis was previously made to explain the high tolerance of Zygosaccharomyces bailii to weak-acid preservatives (Stratford et al, 2014 ). Overall, these results suggest that accurate prediction of conidial germination in foods could be impaired given that such an heterogeneity exists within conidial population and that mold spoilage generally arises from a single conidia (Burgain et al, 2013 ).…”

Section: Discussionmentioning

confidence: 99%

Modeling the Effect of Modified Atmospheres on Conidial Germination of Fungi from Dairy Foods

et al. 2017

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Modified atmosphere packaging (MAP) is commonly applied to extend food shelf-life. Despite growth of a wide variety of fungal contaminants has been previously studied in relation to modified-atmospheres, few studies aimed at quantifying the effects of dioxygen (O2) and carbon dioxide (CO2) partial pressures on conidial germination in solid agar medium. In the present study, an original culture method was developed, allowing microscopic monitoring of conidial germination under modified-atmospheres in static conditions. An asymmetric model was utilized to describe germination kinetics of Paecilomyces niveus, Mucor lanceolatus, Penicillium brevicompactum, Penicillium expansum, and Penicillium roquefoti, using two main parameters, i.e., median germination time (τ) and maximum germination percentage (Pmax). These two parameters were subsequently modeled as a function of O2 partial pressure ranging from 0 to 21% and CO2 partial pressure ranging from 0.03 to 70% (8 tested levels for both O2 and CO2). Modified atmospheres with residual O2 or CO2 partial pressures below 1% and up to 70%, respectively, were not sufficient to totally inhibit conidial germination,. However, O2 levels < 1% or CO2 levels > 20% significantly increased τ and/or reduced Pmax, depending on the fungal species. Overall, the present method and results are of interest for predictive mycology applied to fungal spoilage of MAP food products.

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“…Values for μ T and λ T for P. commune in yogurt were obtained from Gougouli et al (2011). The minimum colony size consumers can detect with a naked eye was defined as 3 mm; this estimate has been used in previous studies (Gougouli et al, 2011;Burgain et al, 2013).…”

Section: Model Developmentmentioning

confidence: 99%

Evaluation of biopreservatives in Greek yogurt to inhibit yeast and mold spoilage and development of a yogurt spoilage predictive model

Buehler

Martin

Boor

et al. 2018

Journal of Dairy Science

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Dairy products, including cultured dairy products such as cheese and yogurt, are susceptible to fungal spoilage. Traditionally, additives such as potassium sorbate have been used to control fungal spoilage; however, with consumer demand for clean-label products, other strategies to control fungal spoilage (e.g., biopreservatives) are increasingly being used in dairy formulations. In order to help the dairy industry better evaluate biopreservatives for control of fungal spoilage, we developed a challenge study protocol, which was applied to evaluate 2 commercially available protective cultures for their ability to control yeast and mold spoilage of Greek yogurt. Greek yogurt formulated with and without protective cultures was inoculated with a cocktail consisting of 5 yeasts and 1 mold to yield inoculum levels of 10 1 and 10 3 cfu/g of yogurt. The inoculated yogurts were stored at 7°C and fungal counts as well as time to visible growth, on the yogurt surface, of mycelium mold colonies or yeast were determined over shelf-life. Whereas fungal concentrations increased to spoilage levels (≥10 5 cfu/g) in all yogurt formulations at both inoculum levels by d 23 of storage at 7°C, no surface mold was observed over 76 d in any of the products formulated with protective cultures. Control yogurts without biopreservatives all showed surface mold by d 23. In order to allow industry to better evaluate the business effects of improved control of surface mold growth that can be achieved with protective cultures, we developed a Monte Carlo simulation model to estimate consumer exposure to visible mold growth in yogurt formulated without fungal inhibitors. Our model showed that initial mold contamination rate has the largest effect on the model outcome, indicating that accurate data on contamination rates are important for use of these models. When air plates were used, in a proof-of-concept approach, to estimate initial contamination rates in a small yogurt manufacturing operation, our model predicted that 550 ± 25.2 consumers (±standard deviation) would be exposed to visible mold growth for every 1 million cups of yogurt produced. With initial contamination rate data for individual facilities, this model could be used by industry to estimate the number of consumers exposed to visible mold spoilage and could allow industry to better assess the value of mold-control strategies.

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Effect of inoculum size and water activity on the time to visible growth of Penicillium chrysogenum colony

Cited by 21 publications

References 19 publications

Modeling red cabbage seed extract effect on Penicillium corylophilum: Relationship between germination time, individual and population lag time

Modeling red cabbage seed extract effect on Penicillium corylophilum: Relationship between germination time, individual and population lag time

Modeling the Effect of Modified Atmospheres on Conidial Germination of Fungi from Dairy Foods

Evaluation of biopreservatives in Greek yogurt to inhibit yeast and mold spoilage and development of a yogurt spoilage predictive model

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