Influence of water activity on Penicillium citrinum growth and kinetics of citrinin accumulation in wheat

The influence of water activity (a(w)) on both Penicillium citrinum growth and citrinin accumulation in wheat was studied. Wheat conditioned at different levels of a(w) and inoculated with a citrinin producer strain was incubated at 30°C for 2 months. Fungal growth was assessed by microscopic examin...

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Autores principales:	Comerio, R., Fernández Pinto, V.E., Vaamonde, G.
Formato:	JOUR
Materias:	Citrinin accumulation Penicillium citrinum Water activity Wheat citrinin water article controlled study fungus growth incubation time nonhuman penicillium penicillium citrinum temperature wheat Chromatography, Gel Chromatography, Thin Layer Citrinin Food Microbiology Kinetics Penicillium Time Factors Triticum Water
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_01681605_v42_n3_p219_Comerio
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_01681605_v42_n3_p219_Comerio
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spelling	todo:paper_01681605_v42_n3_p219_Comerio2023-10-03T15:05:58Z Influence of water activity on Penicillium citrinum growth and kinetics of citrinin accumulation in wheat Comerio, R. Fernández Pinto, V.E. Vaamonde, G. Citrinin accumulation Penicillium citrinum Water activity Wheat citrinin water article controlled study fungus growth incubation time nonhuman penicillium penicillium citrinum temperature wheat Chromatography, Gel Chromatography, Thin Layer Citrinin Food Microbiology Kinetics Penicillium Time Factors Triticum Water The influence of water activity (a(w)) on both Penicillium citrinum growth and citrinin accumulation in wheat was studied. Wheat conditioned at different levels of a(w) and inoculated with a citrinin producer strain was incubated at 30°C for 2 months. Fungal growth was assessed by microscopic examination. P. citrinum grew down to a, 0.775. Citrinin was not detected in the substrate at a(w) 0.800 and lower. As a(w) increased the toxin was detected earlier and the maximum accumulation increased markedly (65 μg/kg a(w) 0.810, 460 μg/kg at a(w) 0.825 and 22 mg/kg at a(w) 0.885). Citrinin concentration declines rapidly after reaching the maximum at each a(w) level. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_01681605_v42_n3_p219_Comerio
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Citrinin accumulation Penicillium citrinum Water activity Wheat citrinin water article controlled study fungus growth incubation time nonhuman penicillium penicillium citrinum temperature wheat Chromatography, Gel Chromatography, Thin Layer Citrinin Food Microbiology Kinetics Penicillium Time Factors Triticum Water
spellingShingle	Citrinin accumulation Penicillium citrinum Water activity Wheat citrinin water article controlled study fungus growth incubation time nonhuman penicillium penicillium citrinum temperature wheat Chromatography, Gel Chromatography, Thin Layer Citrinin Food Microbiology Kinetics Penicillium Time Factors Triticum Water Comerio, R. Fernández Pinto, V.E. Vaamonde, G. Influence of water activity on Penicillium citrinum growth and kinetics of citrinin accumulation in wheat
topic_facet	Citrinin accumulation Penicillium citrinum Water activity Wheat citrinin water article controlled study fungus growth incubation time nonhuman penicillium penicillium citrinum temperature wheat Chromatography, Gel Chromatography, Thin Layer Citrinin Food Microbiology Kinetics Penicillium Time Factors Triticum Water
description	The influence of water activity (a(w)) on both Penicillium citrinum growth and citrinin accumulation in wheat was studied. Wheat conditioned at different levels of a(w) and inoculated with a citrinin producer strain was incubated at 30°C for 2 months. Fungal growth was assessed by microscopic examination. P. citrinum grew down to a, 0.775. Citrinin was not detected in the substrate at a(w) 0.800 and lower. As a(w) increased the toxin was detected earlier and the maximum accumulation increased markedly (65 μg/kg a(w) 0.810, 460 μg/kg at a(w) 0.825 and 22 mg/kg at a(w) 0.885). Citrinin concentration declines rapidly after reaching the maximum at each a(w) level.
format	JOUR
author	Comerio, R. Fernández Pinto, V.E. Vaamonde, G.
author_facet	Comerio, R. Fernández Pinto, V.E. Vaamonde, G.
author_sort	Comerio, R.
title	Influence of water activity on Penicillium citrinum growth and kinetics of citrinin accumulation in wheat
title_short	Influence of water activity on Penicillium citrinum growth and kinetics of citrinin accumulation in wheat
title_full	Influence of water activity on Penicillium citrinum growth and kinetics of citrinin accumulation in wheat
title_fullStr	Influence of water activity on Penicillium citrinum growth and kinetics of citrinin accumulation in wheat
title_full_unstemmed	Influence of water activity on Penicillium citrinum growth and kinetics of citrinin accumulation in wheat
title_sort	influence of water activity on penicillium citrinum growth and kinetics of citrinin accumulation in wheat
url	http://hdl.handle.net/20.500.12110/paper_01681605_v42_n3_p219_Comerio
work_keys_str_mv	AT comerior influenceofwateractivityonpenicilliumcitrinumgrowthandkineticsofcitrininaccumulationinwheat AT fernandezpintove influenceofwateractivityonpenicilliumcitrinumgrowthandkineticsofcitrininaccumulationinwheat AT vaamondeg influenceofwateractivityonpenicilliumcitrinumgrowthandkineticsofcitrininaccumulationinwheat
_version_	1782026020125147136

Influence of water activity on Penicillium citrinum growth and kinetics of citrinin accumulation in wheat

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