水分活度和温度对从葡萄中分离得到的黑曲霉部分菌株生长的影响。
Influence of water activity and temperature on growth of isolates of Aspergillus section Nigri obtained from grapes.
作者信息
Bellí N, Marín S, Sanchis V, Ramos A J
机构信息
Food Technology Department, CeRTA-UTPV, University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain.
出版信息
Int J Food Microbiol. 2004 Oct 1;96(1):19-27. doi: 10.1016/j.ijfoodmicro.2004.03.004.
The effects of water activity (aw) and temperature on growth of Aspergillus section Nigri isolated from wine grapes were investigated on an agar medium with composition similar to that of grapes. Temperatures in the range of 10-37 degrees C were tested. Optimum temperatures for growth were between 30 and 37 degrees C. Water activity levels ranging from 0.90 to 0.995 were tested. Optimum aw for growth was 0.98 in most cases. Statistical differences were found among the groups tested (A. carbonarius, A. niger aggregate and A. section Nigri uniseriates). Growth rates models for the factors assayed have been obtained.
在一种成分与葡萄相似的琼脂培养基上，研究了水分活度（aw）和温度对从酿酒葡萄中分离出的黑曲霉组霉菌生长的影响。测试了10至37摄氏度范围内的温度。生长的最适温度在30至37摄氏度之间。测试了0.90至0.995范围内的水分活度水平。在大多数情况下，生长的最适aw为0.98。在所测试的组（碳黑曲霉、黑曲霉聚集体和单列黑曲霉组）之间发现了统计学差异。已获得所测定因素的生长速率模型。
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