Effects of temperature, water activity, and syrup film composition on the growth of Wallemia sebi: development and assessment of a model predicting growth lags in syrup agar and crystalline sugar.
We investigated the effects of temperature, water activity (a(w)), and syrup film composition on the CFU growth of Wallemia sebi in crystalline sugar. At a high a(w) (0.82) at both high (20 degrees C) and low (10 degrees C) temperatures, the CFU growth of W. sebi in both white and extrawhite sugar could be described using a modified Gompertz model. At a low a(w) (0.76), however, the modified Gompertz model could not be fitted to the CFU data obtained with the two sugars due to long CFU growth lags and low maximum specific CFU growth rates of W. sebi at 20 degrees C and due to the fact that growth did not occur at 10 degrees C. At an a(w) of 0.82, regardless of the temperature, the carrying capacity (i.e., the cell concentration at t = infinity) of extrawhite sugar was lower than that of white sugar. Together with the fact that the syrup film of extrawhite sugar contained less amino-nitrogen relative to other macronutrients than the syrup film of white sugar, these results suggest that CFU growth of W. sebi in extrawhite sugar may be nitrogen limited. We developed a secondary growth model which is able to predict colony growth lags of W. sebi on syrup agar as a function of temperature and a(w). The ability of this model to predict CFU growth lags of W. sebi in crystalline sugar was assessed.
Vindeløv
Jannik
J
Department of Dairy and Food Science, Food Microbiology, The Royal Veterinary and Agricultural University, DK-1958 Frederiksberg C, Denmark.
Arneborg
Nils
N
D000362:Agar; D001203:Ascomycota / Q000254:growth & development*; D050260:Carbohydrate Metabolism; D002241:Carbohydrates / Q000737:chemistry*; D015169:Colony Count, Microbial; D003460:Crystallization; D008954:Models, Biological; D013696:Temperature; D014867:Water
D002241:Carbohydrates; D014867:Water; D000362:Agar