PMID: 15244054Jul 13, 2004Paper

Ecological determinants for germination and growth of some Aspergillus and Penicillium spp. from maize grain

Journal of Applied Microbiology
S MarínN Magan

Abstract

This study compared the effect of temperature (5-45 degrees C), water availability (water activity, aw; 0.995-0.75) and their interactions on the temporal rates of germination and mycelial growth of three mycotoxigenic strains of Aspergillus ochraceus and one isolate each of A. flavus, A. niger, Penicillium aurantiogriseum and P. hordei in vitro on a maize extract medium. Germination was very rapid at > 0.90 aw with an almost linear increase with time for all species. However, at < 0.90 aw, the germination rates of A. flavus and P. hordei were slower. The aw minima for germination were usually lower than for growth and varied with temperature. The effect of aw x temperature interactions on the lag phases (h), prior to germination, and on the germination rates (h(-1)), were predicted for the first time for these fungi using the Gompertz model modified by Zwietering. This showed that A. flavus, A. niger and the two Penicillium spp. had very short lag times between 0.995-0.95 aw over a wide temperature range. At marginal temperatures, these were significantly higher, especially at < 10 degrees C for Aspergillus spp. and > 30 degrees C for Penicillium spp. There were also statistically significant differences between lag phases and...Continue Reading

Citations

May 26, 2005·Fungal Genetics and Biology : FG & B·Gilma S ChitarraJan Dijksterhuis
Dec 8, 2005·Food Additives and Contaminants·Naresh Magan, David Aldred
Oct 24, 2008·Phytopathology·M A MansfieldG A Kuldau
Jan 23, 2013·International Journal of Food Microbiology·Maria Gougouli, Konstantinos P Koutsoumanis
Nov 22, 2011·International Journal of Food Microbiology·Raúl Avila-SosaAurelio López-Malo
Sep 3, 2011·International Journal of Food Microbiology·Maria Gougouli, Konstantinos P Koutsoumanis
Apr 24, 2010·International Journal of Food Microbiology·Maria Gougouli, Konstantinos P Koutsoumanis
Oct 20, 2009·Food Microbiology·Daiana GarciaSonia Marín
Apr 7, 2007·International Journal of Food Microbiology·Timothy O AdejumoPetr Karlovsky
Jan 31, 2006·International Journal of Food Microbiology·A EstebanF J Cabañes
Nov 10, 2013·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·J Wawrzyniak, A Waśkiewicz
Oct 5, 2016·Food Microbiology·Marta H TaniwakiBeatriz T Iamanaka
Nov 21, 2017·Journal of Food Protection·Rocío CasqueteMaría G Córdoba
Jun 24, 2017·Probiotics and Antimicrobial Proteins·Wenfeng WangLixiang Cao
Aug 28, 2004·Journal of Food Protection·Sonia MarínVicente Sanchis
Nov 3, 2020·Food Science & Nutrition·Youssuf A GherbawyEman G A El-Dawy
Jan 18, 2020·Food Microbiology·Aline M KatsurayamaMarta H Taniwaki
Apr 19, 2020·Toxicon : Official Journal of the International Society on Toxinology·T A ReisB Corrêa
Aug 22, 2002·Journal of Agricultural and Food Chemistry·Hamed K AbbasW Thomas Shier

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