MOLD GROWTH AND CONIDIATION IN CEREAL-GRAINS AS AFFECTED BY WATER ACTIVITY AND TEMPERATURE

被引：32

作者：

CAHAGNIER, B

LESAGE, L

RICHARDMOLARD, D

机构：

[1] Institut National de la Recherche Agronomique INRA, Laboratoire de Microbiologie et Technologie Céréalières LMTC, Nantes, 44026

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1993年 / 17卷 / 01期

关键词：

D O I：

10.1111/j.1472-765X.1993.tb01423.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The effects of different water activities (a(w)) and temperatures on growth of storage moulds (Aspergillus candidus and Penicillium implicatum) on maize and paddy rice grains were measured using ergosterol content and dilution plating. The results showed that the mode of fungal growth depends on a(w). In all cases, conidiation occurred more readily at low a(w), whereas mycelial growth is more marked at higher a(w). The xerotolerant, thermophilic characteristics of A. candidus were more clearly revealed by the ergosterol content, which reflected mycelial development, than by enumeration of spores formed. The ergosterol content proved to be a better index of technological quality of cereals (assessed by acidity) than the number of fungal propagules. A 10-fold increase in the number of spores corresponded to a doubling of the ergosterol content.

引用

页码：7 / 13

页数：7

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