Document Detail


Effect of storage conditions (relative humidity, duration, and temperature) on the germination time of Aspergillus carbonarius and Penicillium chrysogenum.
MedLine Citation:
PMID:  23141649     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Fungal conidia are disseminated, often in the air, for a certain period of time, prior to contaminating food products. The objective of this study was to examine the effects of the relative humidity, RH (%), time (day), and temperature (°C) during this period of time, called "storage", on the germination time, τ (h), of Aspergillus carbonarius and Penicillium chrysogenum. A Doehlert design was used in the range, 20-100% RH, 2-28days, and 5-25°C. As compared to un-stored conidia, the germination time of conidia stored at 60% RH, 15days, 5°C was increased by 23 and 28%, for A. carbonarius and P. chrysogenum, respectively. Stored conidia exhibited a minimum τ value at 60% RH, and 100% RH for A. carbonarius and P. chrysogenum, respectively. For these species, τ was minimum for 2days of storage. The effect of temperature was RH dependent for A. carbonarius. The germination time of stored conidia was clearly greater than that of fresh conidia obtained in the laboratory. This result should be taken into account to determine the mould free shelf-life of food products.
Authors:
Nadia Lattab; Safaa Kalai; Maurice Bensoussan; Philippe Dantigny
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Publication Detail:
Type:  Journal Article     Date:  2012-09-28
Journal Detail:
Title:  International journal of food microbiology     Volume:  160     ISSN:  1879-3460     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2012 Nov 
Date Detail:
Created Date:  2012-11-12     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  80-4     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier B.V. All rights reserved.
Affiliation:
Laboratoire des Procédés Alimentaires et Microbiologiques, UMR Agro-Sup Dijon/Université de Bourgogne, France.
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