Modelling the effect of temperature and water activity of Aspergillus flavus isolates from corn

Modelling the effect of temperature and water activity of Aspergillus flavus isolates from corn

The aim of this study was to model the effects of temperature (10–40°C) and aw (0.80–0.98), in two media (Czapek yeast agar: CYA; corn extract medium: CEM) on the growth rates and growth boundaries (growth–no growth interface) of three strains of A. flavus isolated from corn in Argentina. Both kinet...

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Veröffentlicht in:International journal of food microbiology 2012-05, Vol.156 (1), p.60-67
Hauptverfasser: Astoreca, A., Vaamonde, G., Dalcero, A., Ramos, A.J., Marín, S.
Format: Artikel
Sprache:eng
Schlagworte:
Agar
Aspergillus flavus
Aspergillus flavus - growth & development
Aspergillus flavus - isolation & purification
Boundaries
Colonies
Colony Count, Microbial
Data processing
Food
Food contamination
Food Microbiology
Food Safety
Growth rate
Kinetic model
Kinetics
Models, Biological
Probability model
Temperature
Temperature effects
Water
Water activity
Water temperature
Zea mays
Zea mays - microbiology
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Zusammenfassung:The aim of this study was to model the effects of temperature (10–40°C) and aw (0.80–0.98), in two media (Czapek yeast agar: CYA; corn extract medium: CEM) on the growth rates and growth boundaries (growth–no growth interface) of three strains of A. flavus isolated from corn in Argentina. Both kinetic and probability models were applied to colony growth data. The growth rates obtained in CYA were significantly (p
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2012.03.002