Modeling the influence of water activity and ascospore age on the growth of Neosartorya fischeri in pineapple juice
The ascospores of resistant fungi, Neosartorya fischeri, can survive commercial pasteurization, diminishing the shelf life of these products. The time that the ascospores remain in the environment and the effect that they can cause on mold growth are still unknown. This study is aimed to evaluate th...
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| Veröffentlicht in: | Food science & technology 2011, Vol.44 (1), p.239-243 |
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| creator | Zimmermann, Morgana Miorelli, Suzane Massaguer, Pilar Rodriguez Falcão Aragão, Glaucia Maria |
| description | The ascospores of resistant fungi,
Neosartorya fischeri, can survive commercial pasteurization, diminishing the shelf life of these products. The time that the ascospores remain in the environment and the effect that they can cause on mold growth are still unknown. This study is aimed to evaluate the influence of water activity (
a
w) from 0.90 to 0.99 and the ascospore age (
I) from 30 to 90 days of
vitro incubation on the growth of
N. fischeri in pineapple juice by mathematical modeling. The growth parameters on pineapple juice: adaptation phase (
λ), maximum specific growth rate (
μ
max) and maximum diameter reached by the colony (
A) were obtained by fitting Modified Gompertz and Logistic models to the experimental data. Both models were able to describe microbial growth in pineapple juice, but the Modified Gompertz model presented a slightly superior performance based on statistical indices (correlation coefficients (
R
2), mean square error (MSE), Bias Factor and Accuracy Factor). The minimum values of
λ and
A, calculated by the Modified Gompertz model, were 64.7 h and 6.3 mm, while the maximum values were 178.2 h and 20.8 mm, respectively. The result showed that ascospore age did not influence the growth but
a
w was statistically significant to the growth parameters
λ and
A. |
| doi_str_mv | 10.1016/j.lwt.2010.06.034 |
| format | Article |
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Neosartorya fischeri, can survive commercial pasteurization, diminishing the shelf life of these products. The time that the ascospores remain in the environment and the effect that they can cause on mold growth are still unknown. This study is aimed to evaluate the influence of water activity (
a
w) from 0.90 to 0.99 and the ascospore age (
I) from 30 to 90 days of
vitro incubation on the growth of
N. fischeri in pineapple juice by mathematical modeling. The growth parameters on pineapple juice: adaptation phase (
λ), maximum specific growth rate (
μ
max) and maximum diameter reached by the colony (
A) were obtained by fitting Modified Gompertz and Logistic models to the experimental data. Both models were able to describe microbial growth in pineapple juice, but the Modified Gompertz model presented a slightly superior performance based on statistical indices (correlation coefficients (
R
2), mean square error (MSE), Bias Factor and Accuracy Factor). The minimum values of
λ and
A, calculated by the Modified Gompertz model, were 64.7 h and 6.3 mm, while the maximum values were 178.2 h and 20.8 mm, respectively. The result showed that ascospore age did not influence the growth but
a
w was statistically significant to the growth parameters
λ and
A.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1016/j.lwt.2010.06.034</identifier><identifier>CODEN: LBWTAP</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Adaptations ; Ascospore age ; Biological and medical sciences ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Modeling of growth ; Neosartorya fischeri ; Pineapple juice ; Water activity</subject><ispartof>Food science & technology, 2011, Vol.44 (1), p.239-243</ispartof><rights>2010 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c402t-5c8ad57b6e2bb0abfaa60399c576a7c72ecb98ad22b7b423aa022c66e5ec2f683</citedby><cites>FETCH-LOGICAL-c402t-5c8ad57b6e2bb0abfaa60399c576a7c72ecb98ad22b7b423aa022c66e5ec2f683</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.lwt.2010.06.034$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,4022,27922,27923,27924,45994</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23288468$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Zimmermann, Morgana</creatorcontrib><creatorcontrib>Miorelli, Suzane</creatorcontrib><creatorcontrib>Massaguer, Pilar Rodriguez</creatorcontrib><creatorcontrib>Falcão Aragão, Glaucia Maria</creatorcontrib><title>Modeling the influence of water activity and ascospore age on the growth of Neosartorya fischeri in pineapple juice</title><title>Food science & technology</title><description>The ascospores of resistant fungi,
Neosartorya fischeri, can survive commercial pasteurization, diminishing the shelf life of these products. The time that the ascospores remain in the environment and the effect that they can cause on mold growth are still unknown. This study is aimed to evaluate the influence of water activity (
a
w) from 0.90 to 0.99 and the ascospore age (
I) from 30 to 90 days of
vitro incubation on the growth of
N. fischeri in pineapple juice by mathematical modeling. The growth parameters on pineapple juice: adaptation phase (
λ), maximum specific growth rate (
μ
max) and maximum diameter reached by the colony (
A) were obtained by fitting Modified Gompertz and Logistic models to the experimental data. Both models were able to describe microbial growth in pineapple juice, but the Modified Gompertz model presented a slightly superior performance based on statistical indices (correlation coefficients (
R
2), mean square error (MSE), Bias Factor and Accuracy Factor). The minimum values of
λ and
A, calculated by the Modified Gompertz model, were 64.7 h and 6.3 mm, while the maximum values were 178.2 h and 20.8 mm, respectively. The result showed that ascospore age did not influence the growth but
a
w was statistically significant to the growth parameters
λ and
A.</description><subject>Adaptations</subject><subject>Ascospore age</subject><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Modeling of growth</subject><subject>Neosartorya fischeri</subject><subject>Pineapple juice</subject><subject>Water activity</subject><issn>0023-6438</issn><issn>1096-1127</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNp9kMtOwzAQRS0EEuXxAey8QaxS_EidRKwQ4iUV2MDamjiT1lUaB9ul6t_jUMQSbyxL517PHEIuOJtyxtX1atpt41Sw9GZqymR-QCacVSrjXBSHZMKYkJnKZXlMTkJYsXRyUU5IeHENdrZf0LhEavu222BvkLqWbiGip2Ci_bJxR6FvKATjwuA8Ulgkpv8JLbzbxuWYeEUXwEfnd0BbG8wSvU2ddLA9wjB0SFcba_CMHLXQBTz_vU_Jx8P9-91TNn97fL67nWcmZyJmM1NCMytqhaKuGdQtgGKyqsysUFCYQqCpq4QIURd1LiQAE8IohTM0olWlPCVX-97Bu88NhqjXaSjsOujRbYKueMlkWciR5HvSeBeCx1YP3q7B7zRnevSrVzr51aNfzZROflPm8rc9WYGu9dAbG_6CQoqyzH-muNlzmFb9suh1MHZ03FiPJurG2X9--QYINZKg</recordid><startdate>2011</startdate><enddate>2011</enddate><creator>Zimmermann, Morgana</creator><creator>Miorelli, Suzane</creator><creator>Massaguer, Pilar Rodriguez</creator><creator>Falcão Aragão, Glaucia Maria</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>M7N</scope></search><sort><creationdate>2011</creationdate><title>Modeling the influence of water activity and ascospore age on the growth of Neosartorya fischeri in pineapple juice</title><author>Zimmermann, Morgana ; Miorelli, Suzane ; Massaguer, Pilar Rodriguez ; Falcão Aragão, Glaucia Maria</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c402t-5c8ad57b6e2bb0abfaa60399c576a7c72ecb98ad22b7b423aa022c66e5ec2f683</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Adaptations</topic><topic>Ascospore age</topic><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Modeling of growth</topic><topic>Neosartorya fischeri</topic><topic>Pineapple juice</topic><topic>Water activity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zimmermann, Morgana</creatorcontrib><creatorcontrib>Miorelli, Suzane</creatorcontrib><creatorcontrib>Massaguer, Pilar Rodriguez</creatorcontrib><creatorcontrib>Falcão Aragão, Glaucia Maria</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><jtitle>Food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zimmermann, Morgana</au><au>Miorelli, Suzane</au><au>Massaguer, Pilar Rodriguez</au><au>Falcão Aragão, Glaucia Maria</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Modeling the influence of water activity and ascospore age on the growth of Neosartorya fischeri in pineapple juice</atitle><jtitle>Food science & technology</jtitle><date>2011</date><risdate>2011</risdate><volume>44</volume><issue>1</issue><spage>239</spage><epage>243</epage><pages>239-243</pages><issn>0023-6438</issn><eissn>1096-1127</eissn><coden>LBWTAP</coden><abstract>The ascospores of resistant fungi,
Neosartorya fischeri, can survive commercial pasteurization, diminishing the shelf life of these products. The time that the ascospores remain in the environment and the effect that they can cause on mold growth are still unknown. This study is aimed to evaluate the influence of water activity (
a
w) from 0.90 to 0.99 and the ascospore age (
I) from 30 to 90 days of
vitro incubation on the growth of
N. fischeri in pineapple juice by mathematical modeling. The growth parameters on pineapple juice: adaptation phase (
λ), maximum specific growth rate (
μ
max) and maximum diameter reached by the colony (
A) were obtained by fitting Modified Gompertz and Logistic models to the experimental data. Both models were able to describe microbial growth in pineapple juice, but the Modified Gompertz model presented a slightly superior performance based on statistical indices (correlation coefficients (
R
2), mean square error (MSE), Bias Factor and Accuracy Factor). The minimum values of
λ and
A, calculated by the Modified Gompertz model, were 64.7 h and 6.3 mm, while the maximum values were 178.2 h and 20.8 mm, respectively. The result showed that ascospore age did not influence the growth but
a
w was statistically significant to the growth parameters
λ and
A.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.lwt.2010.06.034</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Adaptations Ascospore age Biological and medical sciences Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Modeling of growth Neosartorya fischeri Pineapple juice Water activity |
| title | Modeling the influence of water activity and ascospore age on the growth of Neosartorya fischeri in pineapple juice |
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