Modelling the sporulation of some fungi associated with cheese, at different temperature and water activity regimes

The objectives of this study were to determine, in-vitro, the influence of temperature (T; 10–30 °C, step 5°), water activity (aw, 0.83–0.99; step 0.04) and time on sporulation (SPO) of some cheese-related fungi belonging to Penicillium spp. and A. versicolor. Overall, sporulation started rapidly (8...

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Veröffentlicht in:	International journal of food microbiology 2018-08, Vol.278, p.52-60
Hauptverfasser:	Camardo Leggieri, Marco, Decontardi, Simone, Battilani, Paola
Format:	Artikel
Sprache:	eng
Schlagworte:	Aspergillus versicolor Boundary conditions Cheese Contour plots Dairy products Ecology Environmental conditions Fungi In-vitro Modelling Optimization Penicillium Penicillium spp Ripening Sporulation Temperature Water activity Water temperature
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