Effect of vanillin concentration, pH and incubation temperature onAspergillus flavus,Aspergillus niger,Aspergillus ochraceusandAspergillus parasiticusgrowth
1997; Elsevier BV; Volume: 14; Issue: 2 Linguagem: Inglês
10.1006/fmic.1996.0078
ISSN1095-9998
AutoresAurelio López‐Malo, Stella M. Alzamora, A. Argaíz,
Tópico(s)Biochemical and biochemical processes
ResumoThe effects of incubation temperature (10–30°C), pH (3.0–4.0) and vanillin concentration (350–1200ppm) on the growth ofAspergillus flavus, Aspergillus niger, Aspergillus ochraceusandAspergillus parasiticuswere evaluated using potato–dextrose agar adjusted to water activity (aw) 0.98. The radial growth rates after a lag period followed zero-order kinetics with constants that varied from 0 (no growth) to 0.63mmh−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 1000ppm. ForA. ochraceus, the most sensitive, the inhibitory conditions in presence of 500ppm vanillin were pH 3.0 and temperature ≤25°C or pH 4.0 with temperature ≤15°C.
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