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

Hudecová, Anna; Valı́k, Lubomı́r; Liptáková, Ľ.; Pelikánová, J.; Čižniar, Michal

doi:10.17221/265/2011-cjfs

Cited by 8 publications

(5 citation statements)

References 29 publications

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“…The CM values of T min , T opt and T max estimated for G. candidum growth are consistent with published data by Hudecová et al [ 47 , 48 ], Domsch et al [ 49 ], Pitt and Hocking [ 1 ] and Šípková et al [ 50 ] regarding only the effect of temperature. However, the RGR opt values estimated in our study are higher than the value of 5.98 mm/d reported by Hudecová et al [ 48 ].…”

Section: Resultssupporting

confidence: 91%

Modelling the Radial Growth of Geotrichum candidum: Effects of Temperature and Water Activity

Koňuchová

Valı́k

2021

Microorganisms

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Modelling the growth of microorganisms in relation to environmental factors provides quantitative knowledge that can be used to predict their behaviour in foods. For this reason, the effects of temperature and water activity (aw) adjusted with NaCl on the surface growth of two isolates and one culture strain of Geotrichum candidum were studied. A dataset of growth parameters obtained from almost 600 growth curves was employed for secondary modelling with cardinal models (CMs). The theoretical minimal temperature resulting from the modelling of the mycelium proliferation rate ranged from −5.2 to −0.4 °C. Optimal and maximal temperatures were calculated and found to have narrow ranges of 25.4 to 28.0 °C and 34.2 to 37.6 °C, respectively. Cardinal aw values associated with radial growth (awmin from 0.948–0.960 and awopt from 0.992–0.993) confirmed the salt sensitivity of the species. Model goodness-of-fit was evaluated by the coefficient of determination R2, which ranged from 0.954 to 0.985, and RMSE, which ranged from 0.28 to 0.42. Substantially higher variability accompanied the lag time for growth modelling than the radial growth rate modelling despite the square root transformation of the reciprocal lag phase data (R2 = 0.685 to 0.808). Nevertheless, the findings demonstrate that the outputs of growth modelling can be applied to the quantitative evaluation of the roles of G. candidum in fresh cheese spoilage as well as the ripening of Camembert-type cheeses or various artisanal cheeses. Along with validation, the interactions with lactic acid bacteria can be included to improve the predictions of G. candidum in the future.

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Section: Resultssupporting

confidence: 91%

Modelling the Radial Growth of Geotrichum candidum: Effects of Temperature and Water Activity

Koňuchová

Valı́k

2021

Microorganisms

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“…This may result from the fact that G. candidum is unable to ferment lactose [2,7]. Although the optimal pH for G. candidum growth was reported to be in the range of 5.5-6.0 [4,5,49], according to Šípková et al [50], the pH range of 5.5-6.6 has no significant impact on the growth of G. candidum in milk.…”

Section: Primary Modelling Of G Candidum Growth In Milkmentioning

confidence: 99%

Quantitative Characterization of Geotrichum candidum Growth in Milk

Šipošová¹,

Koňuchová²,

Valı́k³

et al. 2021

Applied Sciences

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The study of microbial growth in relation to food environments provides essential knowledge for food quality control. With respect to its significance in the dairy industry, the growth of Geotrichum candidum isolate J in milk without and with 1% NaCl was investigated under isothermal conditions ranging from 6 to 37 °C. The mechanistic model by Baranyi and Roberts was used to fit the fungal counts over time and to estimate the growth parameters of the isolate. The effect of temperature on the growth of G. candidum in milk was modelled with the cardinal models, and the cardinal temperatures were calculated as Tmin = −3.8–0.0 °C, Topt = 28.0–34.6 °C, and Tmax = 35.2–37.2 °C. The growth of G. candidum J was slightly faster in milk with 1% NaCl and in temperature regions under 21 °C. However, in a temperature range that was close to the optimum, its growth was slightly inhibited by the lowered water activity level. The present study provides useful cultivation data for understanding the behaviour of G. candidum in milk and can serve as an effective tool for assessing the risk of fungal spoilage, predicting the shelf life of dairy products, or assessing the optimal conditions for its growth in relation to the operational parameters in dairy practices.

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“…Although model of Baranyi and Roberts was primarily constructed for bacterial growth prediction, it has been frequently used also to describe fungal growth (Gougouli and Koutsoumanis, 2013;Hudecova´et al, 2009b;Ko nuchova´and Valı´k, 2017;Valı´k and Pieckova´, 2001). On the other hand, there has been only one study (Longhi et al, 2014), where Huang's model was used to describe growth of microscopic fungi.…”

Section: Comparison Of Two Primary Predictive Models Used For Growth Prediction Of Lab and Microscopic Fungusmentioning

confidence: 99%

Growth dynamics of lactic acid bacteria and dairy microscopic fungus Geotrichum candidum during their co-cultivation in milk

Šipošová

Koňuchová

Valı́k

et al. 2020

Food sci. technol. int.

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Production of high-quality and microbiologically safe fermented dairy products requires controlled growth and microbial interactions between lactic acid bacteria and microscopic fungi. For this purpose, detailed knowledge of their growth characteristics is needed. Therefore, the objective of this study was to analyse the growth dynamics of lactic acid bacteria of commercial DVS® FRESCO® 1000NG culture and dairy isolate of microscopic fungus Geotrichum candidum during their co-cultivation in milk. The growth dynamics of microorganisms was studied in dependence on their initial counts at 12, 15, 18, 21 and 30 °C. Growth parameters were calculated by two primary predictive models, model of Baranyi and Roberts and Huang’s model. Both models showed good ability to describe the growth dynamics of studied microorganisms, as it was confirmed by low values of RMSE index. Both microbial cultures, Fresco culture and Geotrichum candidum, showed good growth ability in milk since they reached the average maximum density of 9.50 ± 0.13 log CFU/mL and 5.85 ± 0.69 log CFU/mL ( n = 45), in order. Maximum density of studied microorganisms was not affected by their initial counts or incubation temperature. On the other hand, effect of mutual ratio of microbial initial counts and increasing temperature had a significant impact on growth dynamics.

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

Cited by 8 publications

References 29 publications

Modelling the Radial Growth of Geotrichum candidum: Effects of Temperature and Water Activity

Modelling the Radial Growth of Geotrichum candidum: Effects of Temperature and Water Activity

Quantitative Characterization of Geotrichum candidum Growth in Milk

Growth dynamics of lactic acid bacteria and dairy microscopic fungus Geotrichum candidum during their co-cultivation in milk

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