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 |
Referencias:
- Ahmad, S., Branen, A.L., Inhibition of mold growth by butylated hydroxyanisole (1981) J. Food Sci., 46, pp. 1059-1063
- Alzamora, S.M., Tapia, M.S., Argaiz, A., Welti, J., Application of combined methods of technology in minimally processed fruits (1993) Food Res. Int., 26, pp. 125-130
- Alzamora, S.M., Cerrutti, P., Guerrero, S., López-Malo, A., Minimally processed fruits by combined methods (1995) Food Preservation by Moisture Control. Fundamentals and Applications, , Lancaster: Technomic Publishing Co., Inc
- Argaiz, A., López-Malo, A., Welti, J., Considerations for the development and the stability of high moisture fruit products during storage (1995) Food Preservation by Moisture Control. Fundamentals and Applications, , G. Barbosa-Cánovas, & J. Welti. Lancaster: Technomic Publishing Co., Inc
- Beuchat, L.R., Golden, D.A., Antimicrobials occurring naturally in foods (1989) Food Technol., 431, pp. 134-142
- Brancato, F.P., Golding, N.S., The diameter of the mold colony as a reliable measure of growth (1953) Mycologia, 45, pp. 848-864
- Buchanan, R.L., Shepherd, A.J., Inhibition ofAspergillus parasiticus (1981) J. Food Sci., 46, pp. 976-977
- Buchanan, R.L., Phillips, J.G., Response surface model for predicting the effects of temperature, pH, sodium chloride content, sodium nitrite concentration and atmosphere on the growth ofListeria monocytogenes (1990) J. Food Protect., 53, pp. 370-376
- Cerrutti, P., Alzamora, S.M., Inhibitory effects of vanillin on some food spoilage yeast in laboratory media and fruit purées (1996) Int. J. Food Microbiol., 29, p. 379. , 386
- Cotty, P.J., Aflatoxin and sclerotial production byAspergillus flavus (1988) Phytopathology, 78, pp. 1250-1253
- Gacula, M.C., Singh, J., (1984) Statistical Methods in Food and Consumers Research, , Orlando: Academic Press
- Holmquist, G.U., Walker, H.W., Stahr, H.M., Influence of temperature, pH, water activity and antifungal agents on growth ofAspergillus flavusA. parasiticus (1983) J. Food Sci., 48, pp. 778-782
- Horner, K.J., Anagnostopoulos, G.D., Combined effects of water activity, pH and temperature on the growth and spoilage potential of fungi (1973) J. Appl. Bact., 36, pp. 427-436
- Juven, B.J., Kanner, J., Schved, F., Weisslowicz, H., Factors that interact with the antibacterial action of thyme essential oil and its active constituents (1994) J. Appl. Bact., 76, pp. 626-631
- Karapinar, M., The effects of citrus oils and some spices on growth and aflatoxin production byAspergillus parasiticus (1985) Int. J. Food Microbiol., 2, pp. 239-245
- Leistner, L., Food preservation by combined methods (1992) Food Res. Int., 25, pp. 151-158
- Leistner, L., Principles and applications of hurdle technology (1995) New Methods of Food Preservation, , G.W. Gould. New York: Blackie Academic and Professional
- López-Malo, A., Palou, E., Argaiz, A., Medición de la actividad de agua con un equipo electrónico basado en el punto de rocío (1993) Información Tecnol, 46, pp. 33-37
- López-Malo, A., Palou, E., Welti, J., Corte, P., Argaiz, A., Shelf-stable high moisture papaya minimally processed by combined methods (1994) Food Res. Int., 27, pp. 545-553
- López-Malo, A., Alzamora, S.M., Argaiz, A., Effect of natural vanillin on germination time and radial growth rate of molds in fruit based agar system (1995) Food Microbiol., 12, pp. 213-219
- Montgomery, D.C., (1984) Design and Analysis of Experiments, , New York: John Wiley and Sons
- Parra, L., López-Malo, A., Argaiz, A., Effecto del pH y concentración de sorbato de potasio sobre la germinación y velocidad de crecimiento de hongos (1992) Avances Ingeniería Química, AMIDIQ A. C. México, 1992, pp. 22-25
- Parra, L., López-Malo, A., Argaiz, A., Effecto del pH, del la concentración y tipo de conservador sobre la germinación y velcoidad de crecimiento radial deAspergillus flavus (1993) Avances Ingeniería Química, AMIDIQ A. C. México, 1993, pp. 18-21
- Rico-Muñoz, E., Davidson, P.M., Effect of corn oil and casein on the antimicrobial activity of phenolic antioxidants (1983) J. Food Sci., 48, pp. 1284-1288
- Schindler, A.F., Ho, J.G., Eisenberg, W.V., Aflatoxin production byAspergillus flavus (1967) Appl. Microbiol., 15, pp. 1006-1010
- Shelef, L.A., Antimicrobial effects of spices (1983) J. Food Safety, 6, pp. 29-44
- Sorenson, W.G., Hesseltine, W., Shotwell, O.L., Effect of temperature on production of aflatoxin on rice byAspergillus flavus (1966) Mycopathol. Mycol. Appl., 33, pp. 49-53
- Sykes, G., Hooper, M.C., Phenol as the preservative in insulin injections (1954) J. Pharmacol. Pharmacy, 6, pp. 552-558
- Tapia De Daza, M.S., Argaiz, A., López-Malo, A., Díaz, R.V., Microbial stability assessment in high and intermediate moisture foods. Special emphasis on fruit products (1995) Food Preservation by Moisture Control. Fundamentals and Applications, , G. Barbosa-Cánovas, & J. Welti. Lancaster: Technomic Publishing Co., Inc
- Torrey, G.S., Marth, E.H., Temperature in home refrigerators and mold growth at refrigeration temperatures (1977) J. Food Protect., 40, pp. 393-396
- Trenk, H.L., Hartman, P.A., Effects of moisture content and temperature on aflatoxin production in corn (1970) Appl. Microbiol., 19, p. 781. , 784
- Wheeler, K.A., Hurdman, B.F., Pitt, J.I., Influence of pH on the growth of some toxigenic species ofAspergillus, PenicilliumFusarium (1991) Int. J. Food Microbial., 12, pp. 141-150
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