|
|
|
|
|
| Zimmermann,M; Miorelli,S; Massaguer,P.R; Aragão,G.M.F. |
| The study of thermal resistant mould, including Byssochlamys nivea, is of extreme importance since it has been associated with fruit and fruit products. The aim of this work is to analyze the influence of water activity (a w) and ascospore age (I) on the growth of Byssochlamys nivea in pineapple juice. Mold growth was carried out under different conditions of water activity (a w) (0.99, 0.96, 0.95, 0.93, 0.90) and ascospore age (I) (30, 51, 60, 69, 90 days). Growth parameters as length of adaptation phase (λ), maximum specific growth rate (µmax) and maximum diameter reached by the colony (λ) were obtained through the fit of the Modified Gompertz model to experimental data (measuring radial colony diameter). Statistica 6.0 was used for statistical analyses... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Byssochlamys nivea; Mould growth; Pineapple juice; Water activity; Ascospore age. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000100025 |
| |
|
|
| Longhi,Daniel Angelo; Tremarin,Andréia; Carciofi,Bruno Augusto Mattar; Laurindo,João Borges; Aragão,Gláucia Maria Falcão de. |
| The aim of this study was to establish primary and secondary models to describe the growth kinetics of Byssochlamys fulva on solidified apple juice at different temperatures. B. fulva was inoculated on solidified apple juice at 10, 15, 20, 25 and 30 °C. Linear-with-breakpoint, Baranyi and Roberts, and Huang primary models (without upper asymptote) were fitted to the data, and they showed good ability to describe the growth kinetics. B. fulva showed longer adaptation time on apple juice than on culture medium, but growth rates were similar as reported in the literature. The dependence of µmax and λ parameters on temperature was described with Square Root and Arrhenius-Davey secondary models, respectively. These models were important to establish... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mould growth; Mathematical modeling; Food microbiology; Predictive mycology. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000600971 |
| |
|
|
|
