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Abstract:

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.

Registro:

Documento: Artículo
Título:Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth
Autor:López-Malo, A.; Alzamora, S.M.; Argaiz, A.
Filiación:Departmento Ing. Quim. y Alimentos, Univ. de Las Américas-Puebla, Sta. Catarina Martir (72820), Puebla, Mexico
Departmento de Industrias, Fac. de Ciencias Exactas y Naturales, Ciudad Universitaria 1428, Buenos Aires, Argentina
Palabras clave:Aspergillus flavus; Aspergillus niger; Aspergillus ochraceus; Aspergillus parasiticus; Solanum tuberosum
Año:1997
Volumen:14
Número:2
Página de inicio:117
Página de fin:124
DOI: http://dx.doi.org/10.1006/fmic.1996.0078
Título revista:Food Microbiology
Título revista abreviado:FOOD MICROBIOL.
ISSN:07400020
CODEN:FOMIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07400020_v14_n2_p117_LopezMalo

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Citas:

---------- APA ----------
López-Malo, A., Alzamora, S.M. & Argaiz, A. (1997) . Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth. Food Microbiology, 14(2), 117-124.
http://dx.doi.org/10.1006/fmic.1996.0078
---------- CHICAGO ----------
López-Malo, A., Alzamora, S.M., Argaiz, A. "Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth" . Food Microbiology 14, no. 2 (1997) : 117-124.
http://dx.doi.org/10.1006/fmic.1996.0078
---------- MLA ----------
López-Malo, A., Alzamora, S.M., Argaiz, A. "Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth" . Food Microbiology, vol. 14, no. 2, 1997, pp. 117-124.
http://dx.doi.org/10.1006/fmic.1996.0078
---------- VANCOUVER ----------
López-Malo, A., Alzamora, S.M., Argaiz, A. Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth. FOOD MICROBIOL. 1997;14(2):117-124.
http://dx.doi.org/10.1006/fmic.1996.0078