Influence of sporulation a_w on heat resistance and germination of Penicillium roqueforti spores

摘要

Sores of Penicillium roqueforti were produced using potato dextrose agar which was sol- ute adjusted using either NaCl, sucrose, or glycerol to water activity (a_w) levels of: 0.99 (control), 0.97, 0.90 and 0.88. All spore crops, regardless of the sporulation a_w on which they were produced, exhibited near total germination within 24 h at 22℃ in sterile water. How- ever, when spores were initially heated either in water (42℃, 2 h or 55℃, 10 min) or in air (60℃ 20min) and then germinated, levels were observed to decrease particularly for spores produced on 0.88 a_w adjusted media.