title: Modelling the effect of temperature, pH, water activity, and organic acids on the germination time of Penicillium camemberti and Penicillium roqueforti conidia.
abstract: In this study, the influence of environmental factors on the germination time of Penicillium camemberti and Penicillium roqueforti conidia was evaluated. To do so, the effects of i/temperature, pH, water activity, and ii/organic acids were determined using models based on i/cardinal values, and ii/minimum inhibitory concentration (MIC) respectively. Cardinal values for germination of conidia were not observed to be species dependent. Minimum temperatures were estimated to be below the freezing point, with an optimum of 26.9°C, and a maximum of 33.5°C. For both species, minimal and optimal awvalues were found to be 0.83 and 0.99, respectively, while for pH these values corresponded to 2.9, and 5.6. MIC values could not be determined for lactic acid because conidia of both species germinated in up to 1M concentrations, the highest concentration tested. At pH5.6, P. camemberti (MIC=0.197M) was more sensitive to propionic acid than P. roqueforti (MIC=0.796M).
authors.affiliation: UMR PAM A 02.102, Laboratoire des Procédés Microbiologiques et Biotechnologiques, Université de Bourgogne-Franche Comté, Agro-Sup Dijon, 1 Esplanade Erasme, 21000 Dijon, France.
authors.forename: Safaa
authors.initials: S
authors.lastname: Kalai
authors.affiliation: UMR PAM A 02.102, Laboratoire des Procédés Microbiologiques et Biotechnologiques, Université de Bourgogne-Franche Comté, Agro-Sup Dijon, 1 Esplanade Erasme, 21000 Dijon, France.
authors.forename: Lexane
authors.initials: L
authors.lastname: Anzala
authors.affiliation: UMR PAM A 02.102, Laboratoire des Procédés Microbiologiques et Biotechnologiques, Université de Bourgogne-Franche Comté, Agro-Sup Dijon, 1 Esplanade Erasme, 21000 Dijon, France.
authors.forename: Maurice
authors.initials: M
authors.lastname: Bensoussan
authors.affiliation: UMR PAM A 02.102, Laboratoire des Procédés Microbiologiques et Biotechnologiques, Université de Bourgogne-Franche Comté, Agro-Sup Dijon, 1 Esplanade Erasme, 21000 Dijon, France; Université de Brest, EA 3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, ESIAB, Technopôle Brest-Iroise, 29280 Plouzané, France. Electronic address: philippe.dantigny@univ-brest.fr.
authors.forename: Philippe
authors.initials: P
authors.lastname: Dantigny
mesh_terms: D002611:Cheese / Q000382:microbiology*; D005516:Food Microbiology / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000494:pharmacology; D008826:Microbial Sensitivity Tests; D008954:Models, Biological; D025282:Mycelium / Q000254:growth & development*; D009930:Organic Chemicals / Q000494:pharmacology*; D010407:Penicillium / Q000254:growth & development*; D011422:Propionates / Q000494:pharmacology; D012965:Sodium Chloride / Q000494:pharmacology; D013172:Spores, Fungal / Q000254:growth & development*; D013696:Temperature; D014867:Water / Q000494:pharmacology
chemical_list: D009930:Organic Chemicals; D011422:Propionates; D014867:Water; D019344:Lactic Acid; D012965:Sodium Chloride; C029658:propionic acid
keywords: Cheese; Fungal starters; Lactic acid; Predictive mycology; Propionic acid