title: Influence of temperature and water activity on growth and patulin production by Byssochlamys nivea in apple juice.
abstract: 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.
mesh_terms: 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
chemical_list: D011714:Pyrans; D014867:Water; D010365:Patulin