比较温度和水分活度对食物腐败霉菌生长速率的影响。,Journal of Industrial Microbiology & Biotechnology

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比较温度和水分活度对食物腐败霉菌生长速率的影响。
Journal of Industrial Microbiology & Biotechnology ( IF 3.2 ) Pub Date : 2002-05-29 , DOI: 10.1038/sj/jim/7000248
M Sautour ₁ , C Soares Mansur , C Divies , M Bensoussan , P Dantigny

Affiliation

在最佳条件下评估了温度（T）和水分活度（aw）对七个霉菌（Alternaria alternata，黄曲霉，Cladosporium cladosporioides，Mucor racemosus，Chicsogenum，Rhizopus oryzae和Harchoianum）的生长速率（mu）的影响。。首先，通过先前针对细菌描述的方法对真菌生长对温度的依赖性（aw值为0.99）进行了建模。无量纲生长速率变量：mu（dimalpha）= mu / mu（optalpha）取决于以下归一化温度：T（dim）=（TT（min））/（T（opt）-T（min））根据幂函数：mu（dimalpha）= [T（dim）] alpha，其中alpha是要估计的指数。其次，在每个模具各自的最佳温度下，使用相同的方法描述aw对真菌生长的影响。相似地，mu（dimbeta）= mu / mu（optbeta）取决于以下归一化水活度：a（wdim）=（aw-a（wmin））/（a（wopt）-a（wmin））根据幂函数： mu（dimbeta）= [a（wdim）]β。结果表明：（i）对于每个霉菌，α值明显小于β值，这证明水分活度对温度的影响大于真菌的影响；（ii）alpha值和beta值取决于模具；（iii）中温霉菌黄曲霉的α值小于1，而其他霉菌的特征是较高的α值范围为1.10至1.54；（iv）与亲水性哈茨木霉相比，嗜温曲霉黄曲霉的β值低，为1.50，β= 2.44，而其他模具的β值在（1.71-2.37）范围内。根据幂函数：a（wdim）=（aw-a（wmin））/（a（wopt）-a（wmin））：mu（dimbeta）= [a（wdim）]β。结果表明：（i）对于每个霉菌，α值明显小于β值，这证明水分活度对温度的影响大于真菌的影响；（ii）alpha值和beta值取决于模具；（iii）中温霉菌黄曲霉的α值小于1，而其他霉菌的特征是较高的α值范围为1.10至1.54；（iv）与亲水性哈茨木霉相比，嗜温曲霉黄曲霉的β值低，为1.50，β= 2.44，而其他模具的β值在（1.71-2.37）范围内。根据幂函数：a（wdim）=（aw-a（wmin））/（a（wopt）-a（wmin））：mu（dimbeta）= [a（wdim）]β。结果表明：（i）对于每个霉菌，α值明显小于β值，这证明水分活度对温度的影响大于真菌的影响；（ii）alpha值和beta值取决于模具；（iii）中温霉菌黄曲霉的α值小于1，而其他霉菌的特征是较高的α值范围为1.10至1.54；（iv）与亲水性哈茨木霉相比，嗜温曲霉黄曲霉的β值低，为1.50，β= 2.44，而其他模具的β值在（1.71-2.37）范围内。α值明显小于β值，这证明水分活度对温度的影响大于真菌的影响；（ii）alpha值和beta值取决于模具；（iii）中温霉菌黄曲霉的α值小于1，而其他霉菌的特征是较高的α值范围为1.10至1.54；（iv）与亲水性哈茨木霉相比，嗜温曲霉黄曲霉的β值低，为1.50，β= 2.44，而其他模具的β值在（1.71-2.37）范围内。α值明显小于β值，这证明水分活度对温度的影响大于真菌的影响；（ii）alpha值和beta值取决于模具；（iii）中温霉菌黄曲霉的α值小于1，而其他霉菌的特征是较高的α值范围为1.10至1.54；（iv）与亲水性哈茨木霉相比，嗜温曲霉黄曲霉的β值低，为1.50，β= 2.44，而其他模具的β值在（1.71-2.37）范围内。其他模具则具有较高的alpha值，范围为1.10至1.54；（iv）与亲水性哈茨木霉相比，嗜温曲霉黄曲霉的β值低，为1.50，β= 2.44，而其他模具的β值在（1.71-2.37）范围内。其他模具则具有较高的alpha值，范围为1.10至1.54；（iv）与亲水性哈茨木霉相比，嗜温曲霉黄曲霉的β值低，为1.50，β= 2.44，而其他模具的β值在（1.71-2.37）范围内。

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Comparison of the effects of temperature and water activity on growth rate of food spoilage moulds.

The influence of temperature (T) and water activity (aw) on the growth rate (mu) of seven moulds (Alternaria alternata, Aspergillus flavus, Cladosporium cladosporioides, Mucor racemosus, Penicillium chrysogenum, Rhizopus oryzae and Trichoderma harzianum) was assessed in suboptimal conditions. Firstly, the dependence of fungal growth on temperature, at aw 0.99, was modelled through an approach described previously for bacteria. A dimensionless growth rate variable: mu(dimalpha)=mu/mu (optalpha) depended on the following normalised temperature: T(dim)=(T-T(min))/(T(opt)- T(min)) according to a power function: mu(dimalpha)=[T(dim)]alpha, where alpha was an exponent to be estimated. Secondly, the same approach was used to describe the influence of aw on fungal growth, at the respective optimum temperatures for each mould. Similarly, mu(dimbeta)=mu/mu(optbeta) depended on the following normalised water activity: a(wdim)=(aw-a(wmin))/(a(wopt)-a(wmin)) according to a power function: mu(dimbeta)=[a(wdim)](beta). Results show: (i) for each mould, the alpha-value is significantly less than the beta-value, confirming that water activity has a greater influence than temperature on fungal development; (ii) the alpha-values and the beta-values depend on the mould; (iii) the alpha-value is less than 1 for the mesophilic mould A. flavus, whereas the other moulds are characterised by higher alpha-values ranging from 1.10 to 1.54; (iv) the mesophilic A. flavus exhibits a low beta-value, 1.50, compared to the hydrophilic T. harzianum, beta=2.44, while beta-values are within the range (1.71-2.37) for the other moulds.

更新日期：2019-11-01

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