TY - JOUR
T1 - Modelling the sporulation of some fungi associated with cheese, at different temperature and water activity regimes
AU - Camardo Leggieri, Marco
AU - Decontardi, S.
AU - Battilani, Paola
PY - 2018
Y1 - 2018
N2 - 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
AB - 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
KW - Aspergillus versicolor
KW - Contour plots
KW - Ecology
KW - In-vitro
KW - Modelling
KW - Penicillium spp.
KW - Aspergillus versicolor
KW - Contour plots
KW - Ecology
KW - In-vitro
KW - Modelling
KW - Penicillium spp.
UR - https://publicatt.unicatt.it/handle/10807/119535
UR - https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85046011216&origin=inward
UR - https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85046011216&origin=inward
U2 - 10.1016/j.ijfoodmicro.2018.04.023
DO - 10.1016/j.ijfoodmicro.2018.04.023
M3 - Article
SN - 0168-1605
VL - 278
SP - 52
EP - 60
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
IS - 278
ER -