Reduced water activity during sporogenesis in selected penicillia: impact on spore quality

被引：23

作者：

Blaszyk, M

Blank, G ^{[1
]}

Holley, R

Chong, J

机构：

[1] Univ Manitoba, Dept Food Sci, Winnipeg, MB R3T 2N2, Canada

[2] Agr & Agri Food Canada, Cereal Res Ctr, Winnipeg, MB R3T 2M9, Canada

来源：

FOOD RESEARCH INTERNATIONAL | 1998年 / 31卷 / 6-7期

关键词：

water activity; spores; quality; penicillia;

D O I：

10.1016/S0963-9969(99)00019-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Heat resistance, germination and sensitivity to selected antimicrobials was investigated using Penicillium roqueforti, Penicillium aurantiogriseum and Penicillium viridicatum spores, produced on potato dextrose agar (PDA) adjusted to 0.88 a(W) using either glycerol or NaCl. Results indicated that spores produced on media without aw adjustment (0.99 a(W); control) appeared more heat resistant (55 degrees C, 10 min) compared to those produced at 0.88 a(W) (treatment). For treatment spores only, heat resistance was observed to decrease further when initially incubated (25 degrees C, 48 h) in sterile, distilled water. All treatment spores were more sensitive to benzoate and sorbate but more resistant to cycloheximide. The time taken for germination, especially for P. roqueforti spores appeared to vary depending on the a(W) and solute used during spore production. (C) 1999 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

引用

页码：503 / 509

页数：7

共 31 条

[1] THE EARLY SYNTHESIS OF RNA, PROTEIN, AND SOME ASSOCIATED METABOLIC EVENTS IN GERMINATING VESICULAR ARBUSCULAR MYCORRHIZAL FUNGAL SPORES OF GLOMUS-CALEDONIUS [J].