Abstract
The objectives of this study were to determine, in-vitro, the influence of temperature (T; 10–30 °C, step 5°), water activity (aw, 0.83–0.99; step 0.04) and time on sporulation (SPO) of some cheese-related fungi belonging to Penicillium spp. and A. versicolor. Overall, sporulation started rapidly (8 h in optimal conditions); it was significantly influenced by T and aw and the fungi studied were clearly distinguished based on their thermo-hydro adaptation. Boundary conditions for sporulation were defined for all the fungi considered and the sporulation rate was successfully modelled, especially based on T and time regimes. Penicillium crustosum, P. nordicum and P. verrucosum showed optimum for SPO at T between 20 and 25 °C and their sporulation continued up to aw=0.87 (aw=0.83 for P. nordicum). They resulted the fungi best adapted to the environmental conditions of ripening grana cheese storehouses; therefore, it is expected they dominate on the grana cheese surface. Studies on cheese are necessary to validate these results obtained on artificial media and without fungi co-occurrence
Lingua originale | English |
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pagine (da-a) | 52-60 |
Numero di pagine | 9 |
Rivista | International Journal of Food Microbiology |
Volume | 278 |
DOI | |
Stato di pubblicazione | Pubblicato - 2018 |
Keywords
- Aspergillus versicolor
- Contour plots
- Ecology
- In-vitro
- Modelling
- Penicillium spp.