Influence of temperature and water activity on growth and patulin production by Byssochlamys nivea in apple juice.
The influence of temperature and water activity (aw) on growth and patulin production by Byssochlamys nivea in apple syrups was determined over a 44-day incubation period. The minimum aw at which the mold was capable of growing was 0.915 and 0.886 at 21 and 30 degrees C, respectively. Growth at 37 degrees C was observed at 0.871 aw. Minimum aw values for patulin production were 0.978, 0.968, and 0.959 at 21, 30 and 37 degrees C, respectively.
D001203:Ascomycota / Q000254:growth & development*; D005516:Food Microbiology; D005638:Fruit; D010365:Patulin / Q000096:biosynthesis*; D011714:Pyrans / Q000096:biosynthesis*; D004718:Saccharomycetales / Q000254:growth & development* / Q000378:metabolism; D013696:Temperature; D014867:Water
D011714:Pyrans; D014867:Water; D010365:Patulin