Physiological traits of Penicillium glabrum strain LCP 08.5568, a filamentous fungus isolated from bottled aromatised mineral water

被引:75
作者
Nevarez, L. [1 ]
Vasseur, V.
Le Madec, A.
Le Bras, M. A.
Coroller, L.
Leguerinel, I.
Barbier, G.
机构
[1] Univ Eur Bretagne, Plouzane, France
[2] Univ Brest, Lab Univ Biodivers & Ecol Microbienne EA3882, ScinBioS IFR148, ESMISAB, F-29280 Plouzane, France
关键词
Penicillium glabrum; Predictive mycology; Temperature; Water activity; pH; Mineral water; GROWTH-RATE; MICROBIAL-GROWTH; CITRININ ACCUMULATION; PREDICTIVE MODEL; TEMPERATURE; PH; ASPERGILLUS; GERMINATION; SPOILAGE; MOLDS;
D O I
10.1016/j.ijfoodmicro.2009.01.013
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Penicillium glabrum is a ubiquitous fungus distributed world wide. This fungus is a frequent contaminant in the food manufacturing industry. Environmental factors such as temperature, water activity and pH have a great influence on fungal development. In this study, a strain of P glabrum referenced to as LCP 08.5568, has been isolated from a bottle of aromatised mineral water. The effects of temperature, a(w) and pH on radial growth rate were assessed on Czapeck Yeast Agar (CYA) medium. Models derived from the cardinal model with inflection [Rosso et al., 1993 An unexpected correlation between cardinal temperatures of microbial growth highlighted by a new model. J. Theor. Bio. 162, 447-463.] were used to fit the experimental data and determine for each factor, the cardinal parameters (minimum, optimum and maximum). Precise characterisation of the growth conditions for such a fungal contaminant, has an evident interest to understand and to prevent spoilage of food products. (C) 2009 Elsevier B.V. All rights reserved.
引用
收藏
页码:166 / 171
页数:6
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