Effect of water activity and temperature on growth of three Penicillium species and Aspergillus flavus on a sponge cake analogue.
This study compared the effect of temperature and water activity and their interactions on the rate of mycelial growth of Penicillium aurantiogriseum, P. chrysogenum, P. corylophilum and Aspergillus flavus on a sponge cake analogue. As expected, growth rates showed dependence on a(w), and temperature. However, no significant differences were observed in the growth rates of different isolates. The minimum a(w) values for growth of the Penicillium spp. was 0.85-0.90. A. flavus was able to grow at 0.90 a(w) when the temperature was above 15 degrees C. This study has shown that fungal growth by these species on a sponge cake analogue, with a composition similar to usual bakery products, is prevented if the a(w) is kept at < 0.85.
Abellana
M
M
Food Technology Department, CeRTA, Lleida University, Spain.
Sanchis
V
V
Ramos
A J
AJ
D001231:Aspergillus flavus / Q000254:growth & development*; D001939:Bread / Q000382:microbiology*; D005516:Food Microbiology; D010407:Penicillium / Q000254:growth & development*; D013696:Temperature; D013997:Time Factors; D014867:Water
D014867:Water