Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth
The effects of incubation temperature (10-30°C), pH (3.0-4.0) and vanillin concentration (350-1200 ppm) on the growth of Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus were evaluated using potato-dextrose agar adjusted to water activity (a'w) 0.98. The...
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| Autores principales: | , , |
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| Formato: | JOUR |
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_07400020_v14_n2_p117_LopezMalo |
| Aporte de: |
| Sumario: | The effects of incubation temperature (10-30°C), pH (3.0-4.0) and vanillin concentration (350-1200 ppm) on the growth of Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus were evaluated using potato-dextrose agar adjusted to water activity (a'w) 0.98. The radial growth rates after a lag period followed zero-order kinetics with constants that varied from 0 (no growth) to 0.63 mm h-1. The lag period depended on vanillin concentration, pH and incubation temperature. The germination time and the radial growth rates were significantly affected by the three studied variables (P <0.001). The inhibitory conditions (no growth after 30 days) depend on the type of mold. A niger, the most resistant species, was inhibited at 15°C, pH 3.0 and 1000 ppm. For A. ochraceus, the most sensitive, the inhibitory conditions in presence of 500 ppm vanillin were pH 3.0 and temperature ≤ 25°C or pH 4-0 with temperature ≤ 15°C. |
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