Water activity and temperature effects on growth of Eurotium amstelodami, E-chevalieri and E-herbariorum on a sponge cake analogue

被引：28

作者：

Abellana, M ^{[1
]}

Magrí, X ^{[1
]}

Sanchis, V ^{[1
]}

Ramos, AJ ^{[1
]}

机构：

[1] Lleida Univ, CeRTA, Dept Food Technol, Lleida, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1999年 / 52卷 / 1-2期

关键词：

Eurotium spp; bakery products; fungal growth; water activity; temperature;

D O I：

10.1016/S0168-1605(99)00131-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Eurotium is a widespread storage fungal genus that has been frequently isolated from bakery products. The objective of this study was (i) to obtain a method for studying the growth of xerophilic fungi on bakery products, and (ii) to determine the effects of water activity (a(w)), temperature, isolate and their interactions on mycelial growth of Eurotium spp. on an analogue medium of sponge cake. Statistical analysis showed that there were intra-isolate differences (P<0.001) due to a(w), temperature, isolate, and two- and three-way interactions. Optimum growth of all isolates over a(w) X temperature range tested showed optima at 0.90 a(w) and 30 degrees C, with an interval of growth rate of 3.8-5.1 mm.d(-1). At 0.75 a(w), growth was less than 0.15 mm.d(-1), if there was any. (C) 1999 Elsevier Science B.V. All rights reserved.

引用

页码：97 / 103

页数：7

共 20 条

[1]

ABELLANA M, 1997, ALIMENTARIA, V287, P51

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