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Modelling the effect of water activity reduction by sodium chloride or glycerol on conidial germination and radial growth of filamentous fungi encountered in dairy foods
- Source :
- Food Microbiology. 68:7-15
- Publication Year :
- 2017
- Publisher :
- Elsevier BV, 2017.
-
Abstract
- Water activity (aw) is one of the most influential abiotic factors affecting fungal development in foods. The effects of aw reduction on conidial germination and radial growth are generally studied by supplementing culture medium with the non-ionic solute glycerol despite food aw can also depend on the concentration of ionic solutes such as sodium chloride (NaCl). The present study aimed at modelling and comparing the effects of aw, either modified using NaCl or glycerol, on radial growth and/or conidial germination parameters for five fungal species occurring in the dairy environment. The estimated cardinal values were then used for growth prediction and compared to growth kinetics observed on commercial fresh cheese. Overall, as compared to glycerol, NaCl significantly increased the fungistatic effect resulting from aw reduction by extending latency and/or reducing radial growth rates of Paecilomyces niveus, Penicillium brevicompactum, Penicillium expansum and Penicillium roqueforti but not of Mucor lanceolatus. Besides, NaCl significantly reduced aw range for conidial germination and delayed median germination time of P. expansum but not of P. roqueforti. Despite these observations, cardinal aw values obtained on glycerol-medium yielded similar predictions of radial growth and germination time in commercial fresh cheese as those obtained with NaCl. Thus, it indicates that, for the studied species and aw range used for model validation, the use of NaCl instead of glycerol as a aw depressor had only limited impact for fungal behavior prediction.
- Subjects :
- Glycerol
0301 basic medicine
Water activity
Sodium
030106 microbiology
Penicillium brevicompactum
chemistry.chemical_element
Sodium Chloride
Biology
Models, Biological
Microbiology
03 medical and health sciences
chemistry.chemical_compound
Botany
Food science
Fungi
Water
Penicillium roqueforti
Spores, Fungal
biology.organism_classification
Culture Media
030104 developmental biology
chemistry
Germination
Dairy Products
Paecilomyces
Penicillium expansum
Food Science
Subjects
Details
- ISSN :
- 07400020
- Volume :
- 68
- Database :
- OpenAIRE
- Journal :
- Food Microbiology
- Accession number :
- edsair.doi.dedup.....6be41cea8d3246394a31b3c5e76d186f
- Full Text :
- https://doi.org/10.1016/j.fm.2017.06.014