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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

机译:模拟氯化钠或甘油减少水分活度对乳制品中遇到的分生孢子萌发和丝状真菌放射状生长的影响

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摘要

Water activity (a_w) is one of the most influential abiotic factors affecting fungal development in foods. The effects of a_w reduction on conidial germination and radial growth are generally studied by supplementing culture medium with the non-ionic solute glycerol despite food a_w 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 a_w, 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 a_w 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 a_w range for conidial germination and delayed median germination time of P. expansum but not of P. roqueforti. Despite these observations, cardinal a_w 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 a_w range used for model validation, the use of NaCl instead of glycerol as a a_w depressor had only limited impact for fungal behavior prediction.
机译:水分活度(a_w)是影响食物中真菌发育的最有影响力的非生物因素之一。尽管食物a_w也可能取决于离子溶质的浓度,例如氯化钠(NaCl),但通常通过向培养基中添加非离子溶质甘油来研究a_w降低对分生孢子萌发和放射状生长的影响。本研究旨在建模和比较a_w(使用NaCl或甘油修饰)对奶牛环境中出现的五种真菌的径向生长和/或分生孢子萌发参数的影响。然后将估计的基数值用于生长预测,并与在商业新鲜奶酪上观察到的生长动力学进行比较。总体而言,与甘油相比,NaCl通过延长潜伏期和/或降低尼维斯青霉菌,短生青霉,扩张青霉和罗氏青霉的潜伏期和/或降低其径向生长速率而显着提高了因a_w降低而产生的抑菌作用,而对毛霉菌却没有。此外,NaCl显着降低了分生孢子萌发的a_w范围,并延缓了P. expansum的中位发芽时间,但对P. roqueforti没有。尽管有这些观察结果,但在甘油培养基上获得的基数a_w值仍能得出与用NaCl获得的商业新鲜奶酪中径向生长和发芽时间相似的预测。因此,这表明,对于用于模型验证的研究物种和a_w范围,使用NaCl代替甘油作为a_w降压剂对真菌行为预测的影响有限。

著录项

  • 来源
    《Food microbiology》 |2017年第12期|7-15|共9页
  • 作者单位

    Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, Plouzané, France;

    Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, Plouzané, France;

    Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, UMT Spore Risk, ESIAB, 6 rue de l'Université, Quimper, France;

    Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, Plouzané, France;

    Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, Plouzané, France;

    Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, Plouzané, France;

    Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, IBSAM, ESIAB, Technopôle Brest-Iroise, Plouzané, France;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Cheese; Conidial germination; Glycerol; Predictive mycology; Radial growth; Sodium chloride;

    机译:起司;分生孢子萌发;甘油;预测性真菌学;径向生长;氯化钠;

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