title: Growth of byssochlamys nivea in pineapple juice under the effect of water activity and ascospore age.
abstract: The study of thermal resistant mould, including Byssochlamys nivea, is of extreme importance since it has been associated with fruit and fruit products. The aim of this work is to analyze the influence of water activity (aw) and ascospore age (I) on the growth of Byssochlamys nivea in pineapple juice. Mold growth was carried out under different conditions of water activity (aw) (0.99, 0.96, 0.95, 0.93, 0.90) and ascospore age (I) (30, 51, 60, 69, 90 days). Growth parameters as length of adaptation phase (λ), maximum specific growth rate (µmax) and maximum diameter reached by the colony (A) were obtained through the fit of the Modified Gompertz model to experimental data (measuring radial colony diameter). Statistica 6.0 was used for statistical analyses (significance level α = 0.05). The results obtained clearly showed that water activity is statistically significant and that it influences all growth parameters, while ascospore age does not have any statistically significant influence on growth parameters. Also, these data showed that by increasing aw from 0.90 to 0.99, the λ value substantially decreased, while µmax and A values rose. The data contributed for the understanding of the behavior of B. nivea in pineapple juice. Therefore, it provided mathematical models that can well predict growth parameters, also helping on microbiological control and products' shelf life determination.
authors.affiliation: Departamento de Engenharia Química e Engenharia de Alimentos , Universidade Federal de Santa Catarina, Florianópolis, SC , Brasil.
authors.forename: M
authors.initials: M
authors.lastname: Zimmermann
authors.forename: S
authors.initials: S
authors.lastname: Miorelli
authors.forename: P R
authors.initials: PR
authors.lastname: Massaguer
authors.forename: G M F
authors.initials: GM
authors.lastname: Aragão
keywords: Byssochlamys nivea; ascospore age; mould growth; pineapple juice; water activity
references.citation: Appl Environ Microbiol. 1984 Jan;47(1):205-7
references.pmid: 6696417
references.citation: Int J Food Microbiol. 2001 Jan 22;63(1-2):11-7
references.pmid: 11205942
references.citation: Int J Food Microbiol. 2009 May 31;131(2-3):251-5
references.pmid: 19268381
references.citation: Toxicol Appl Pharmacol. 2002 Jun 15;181(3):209-18
references.pmid: 12079430
references.citation: Appl Environ Microbiol. 1991 Apr;57(4):1094-101
references.pmid: 2059034
references.citation: Comp Biochem Physiol A Mol Integr Physiol. 2002 Mar;131(3):595-604
references.pmid: 11867285
references.citation: J Theor Biol. 1981 Feb 21;88(4):719-31
references.pmid: 6790878
references.citation: J Food Prot. 1994 Sep;57(9):814-816
references.pmid: 31121792
references.citation: Int J Food Microbiol. 1999 Nov 1;52(1-2):97-103
references.pmid: 10573396
references.citation: J Bacteriol. 1982 Jan;149(1):1-5
references.pmid: 7054139
references.citation: J Appl Microbiol. 2004;96(1):162-9
references.pmid: 14678170
references.citation: Appl Environ Microbiol. 1990 Jun;56(6):1875-81
references.pmid: 16348228
references.citation: Int J Food Microbiol. 2001 Aug 15;68(1-2):125-33
references.pmid: 11545212
references.citation: Int J Food Microbiol. 1994 Nov;23(3-4):419-31
references.pmid: 7873341
references.citation: Crit Rev Microbiol. 1994;20(4):243-63
references.pmid: 7857517
references.citation: Int J Food Microbiol. 1999 Dec 1;53(1):61-7
references.pmid: 10598115