Modelling the sporulation of some fungi associated with cheese, at different temperature and water activity regimes

Risultato della ricerca: Contributo in rivistaArticolo in rivista

4 Citazioni (Scopus)

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 originaleEnglish
pagine (da-a)52-60
Numero di pagine9
RivistaInternational Journal of Food Microbiology
Volume278
DOI
Stato di pubblicazionePubblicato - 2018

Keywords

  • Aspergillus versicolor
  • Contour plots
  • Ecology
  • In-vitro
  • Modelling
  • Penicillium spp.

Fingerprint Entra nei temi di ricerca di 'Modelling the sporulation of some fungi associated with cheese, at different temperature and water activity regimes'. Insieme formano una fingerprint unica.

Cita questo