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

Marco Camardo Leggieri, S. Decontardi, Paola Battilani*

*Autore corrispondente per questo lavoro

Risultato della ricerca: Contributo in rivistaArticolo

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 originaleInglese
pagine (da-a)52-60
Numero di pagine9
RivistaInternational Journal of Food Microbiology
Volume278
Numero di pubblicazione278
DOI
Stato di pubblicazionePubblicato - 2018

All Science Journal Classification (ASJC) codes

  • Scienze Alimentari
  • Microbiologia

Keywords

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

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