Abellana M, Sanchis V, Ramos A J
Food Technology Department, CeRTA, Lleida University, Spain.
Int J Food Microbiol. 2001 Dec 30;71(2-3):151-7. doi: 10.1016/s0168-1605(01)00596-7.
This study compared the effect of temperature and water activity and their interactions on the rate of mycelial growth of Penicillium aurantiogriseum, P. chrysogenum, P. corylophilum and Aspergillus flavus on a sponge cake analogue. As expected, growth rates showed dependence on a(w), and temperature. However, no significant differences were observed in the growth rates of different isolates. The minimum a(w) values for growth of the Penicillium spp. was 0.85-0.90. A. flavus was able to grow at 0.90 a(w) when the temperature was above 15 degrees C. This study has shown that fungal growth by these species on a sponge cake analogue, with a composition similar to usual bakery products, is prevented if the a(w) is kept at < 0.85.
本研究比较了温度和水分活度及其相互作用对桔灰青霉、产黄青霉、嗜棒曲霉和黄曲霉在海绵蛋糕模拟物上菌丝生长速率的影响。正如预期的那样，生长速率显示出对水分活度和温度的依赖性。然而，不同分离株的生长速率未观察到显著差异。青霉属物种生长的最低水分活度值为0.85 - 0.90。当温度高于15摄氏度时，黄曲霉能够在水分活度为0.90的条件下生长。本研究表明，如果将水分活度保持在< 0.85，这些真菌在与普通烘焙产品成分相似的海绵蛋糕模拟物上的生长将受到抑制。
