Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth
The effects of incubation temperature (10-30°C), pH (3.0-4.0) and vanillin concentration (350-1200 ppm) on the growth of Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus were evaluated using potato-dextrose agar adjusted to water activity (a'w) 0.98. The...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
Academic Press
1997
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 09388caa a22008057a 4500 | ||
|---|---|---|---|
| 001 | PAPER-3288 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203245.0 | ||
| 008 | 190411s1997 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0342710375 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FOMIE | ||
| 100 | 1 | |a López-Malo, A. | |
| 245 | 1 | 0 | |a Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth |
| 260 | |b Academic Press |c 1997 | ||
| 270 | 1 | 0 | |m Lopez-Malo, A.; DIQA, Universidad de las Americas-Puebla, Sta. Catarina Martir (72820), Puebla, Mexico |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Argaiz, A., López-Malo, A., Welti, J., Considerations for the development and the stability of high moisture fruit products during storage (1995) Food Preservation by Moisture Control. Fundamentals and Applications, , G. Barbosa-Cánovas, & J. Welti. Lancaster: Technomic Publishing Co., Inc | ||
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| 504 | |a Parra, L., López-Malo, A., Argaiz, A., Effecto del pH, del la concentración y tipo de conservador sobre la germinación y velcoidad de crecimiento radial deAspergillus flavus (1993) Avances Ingeniería Química, AMIDIQ A. C. México, 1993, pp. 18-21 | ||
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| 504 | |a Wheeler, K.A., Hurdman, B.F., Pitt, J.I., Influence of pH on the growth of some toxigenic species ofAspergillus, PenicilliumFusarium (1991) Int. J. Food Microbial., 12, pp. 141-150 | ||
| 520 | 3 | |a The effects of incubation temperature (10-30°C), pH (3.0-4.0) and vanillin concentration (350-1200 ppm) on the growth of Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus were evaluated using potato-dextrose agar adjusted to water activity (a'w) 0.98. The radial growth rates after a lag period followed zero-order kinetics with constants that varied from 0 (no growth) to 0.63 mm h-1. The lag period depended on vanillin concentration, pH and incubation temperature. The germination time and the radial growth rates were significantly affected by the three studied variables (P <0.001). The inhibitory conditions (no growth after 30 days) depend on the type of mold. A niger, the most resistant species, was inhibited at 15°C, pH 3.0 and 1000 ppm. For A. ochraceus, the most sensitive, the inhibitory conditions in presence of 500 ppm vanillin were pH 3.0 and temperature ≤ 25°C or pH 4-0 with temperature ≤ 15°C. |l eng | |
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: CYTED Ciencia y Tecnología para el Desarrollo, XI´3 | ||
| 536 | |a Detalles de la financiación: This work is part of the STD-3 Project: `Development of minimally processed products from tropical fruits using vacuum impregnation techniques'. The authors acknowledge financial support from the European Community, Universidad de las Americas-Puebla, University of Buenos Aires and CYTED XI´3 Project. | ||
| 593 | |a Departmento Ing. Quim. y Alimentos, Univ. de Las Américas-Puebla, Sta. Catarina Martir (72820), Puebla, Mexico | ||
| 593 | |a Departmento de Industrias, Fac. de Ciencias Exactas y Naturales, Ciudad Universitaria 1428, Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a ASPERGILLUS FLAVUS |
| 690 | 1 | 0 | |a ASPERGILLUS NIGER |
| 690 | 1 | 0 | |a ASPERGILLUS OCHRACEUS |
| 690 | 1 | 0 | |a ASPERGILLUS PARASITICUS |
| 690 | 1 | 0 | |a SOLANUM TUBEROSUM |
| 700 | 1 | |a Alzamora, S.M. | |
| 700 | 1 | |a Argaiz, A. | |
| 773 | 0 | |d Academic Press, 1997 |g v. 14 |h pp. 117-124 |k n. 2 |p FOOD MICROBIOL. |x 07400020 |w (AR-BaUEN)CENRE-4767 |t Food Microbiology | |
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| 856 | 4 | 0 | |u https://doi.org/10.1006/fmic.1996.0078 |y DOI |
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