Abellana M, Benedí J, Sanchis V, Ramos A J
Food Technology Department, CeRTA, Lleida University, Spain.
J Appl Microbiol. 1999 Sep;87(3):371-80. doi: 10.1046/j.1365-2672.1999.00828.x.
This study investigated the effect of temperature (5-30 degrees C), water activity (0.775-0.90 aw) and their interactions on the temporal rates of germination and mycelial growth of three species of Eurotium on flour wheat sucrose medium. Germination was quite rapid at aw >0.85, with an almost linear increase with time for all isolates. However, under more extreme water stress, germination was slower. The aw minima for germination were usually lower than those for growth and varied with temperature. The effect of aw x temperature interactions on the lag phases (h) prior to germination and on the germination rates (h-1) were predicted using the Gompertz model modified by Zwietering. Eurotium spp. had shown short lag times at 0.90 aw over a wide range of temperatures. At marginal temperatures, lag phases were significantly longer, especially at >15 degrees C. The temperature x aw profiles for mycelial growth varied between species in terms of rates (mm d(-1)). Predictions of the effect of important environmental factors, such as temperature, aw and their interactions on lag times to germination, germination rates and mycelial growth, are important in the development of hurdle technology approaches to predict fungal spoilage in food products.
本研究调查了温度（5 - 30摄氏度）、水分活度（0.775 - 0.90 aw）及其相互作用对三种曲霉在面粉 - 小麦 - 蔗糖培养基上的萌发时间速率和菌丝体生长的影响。在水分活度>0.85时，萌发相当迅速，所有分离株的萌发率几乎随时间呈线性增加。然而，在更极端的水分胁迫下，萌发较慢。萌发的最低水分活度通常低于生长所需的最低水分活度，且随温度变化。使用经兹维特林修改的冈珀茨模型预测了水分活度×温度相互作用对萌发前延迟期（小时）和萌发率（小时⁻¹）的影响。曲霉属在0.90 aw和广泛温度范围内显示出较短的延迟期。在临界温度下，延迟期显著更长，尤其是在>15摄氏度时。菌丝体生长的温度×水分活度曲线在速率（毫米/天⁻¹）方面因物种而异。预测温度、水分活度等重要环境因素及其相互作用对萌发延迟时间、萌发率和菌丝体生长的影响，对于开发预测食品中真菌腐败的栅栏技术方法很重要。
