A new model for germination of fungi

被引:59
作者
Dantigny, Philippe [1 ]
Nanguy, Sidje Paule-Marina [1 ]
Judet-Correia, Daniela [2 ]
Bensoussan, Maurice [3 ]
机构
[1] Univ Bourgogne, Lab Genie Proc Microbiol & Alimentaires, F-21000 Dijon, France
[2] Univ Bourgogne, Lab Eau, F-21000 Dijon, France
[3] Univ Bourgogne, GTR Mycol, Securite Microbiol Alimentaire & Environm, F-21000 Dijon, France
关键词
Model; Germination; Fungi; Mold; Predictive mycology; MOLD GERMINATION; WATER RELATIONS; GROWTH; TEMPERATURE; TIME; ASCOSPORES;
D O I
10.1016/j.ijfoodmicro.2011.02.022
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The objective of this study was to design a germination model dedicated to fungi. The percentage of germinated spores, P(%), depended on the maximum percentage of germination P-max (%), the germination time, tau (h) and a design parameter, d (-) according to : P = P-max [1-1/1 + (t/T)(d)]. The model was capable to fit satisfactorily either apparent symmetric and asymmetric shapes of germination curves. The accuracy of tau determined by using the logistic or the present model was at least twice that obtained by the Gompertz equation. In contrast to the logistic model, the new model is by essence asymmetric. Therefore, its use is consistent with skewed distributions of the individual germination times that were observed experimentally in many cases. (C) 2011 Elsevier B.V. All rights reserved.
引用
收藏
页码:176 / 181
页数:6
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