Effect of water activity on the growth of fungi isolated from „muesli“ components | Zendy

Gordana Dimic | Zendy; Suncica Kocic-Tanackov | Zendy; Zeljko Maletic | Zendy; Irena Suturovic | Zendy

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Effect of water activity on the growth of fungi isolated from „muesli“ components

Author(s) -

Gordana Dimic,

Suncica Kocic-Tanackov,

Zeljko Maletic,

Irena Suturovic

Publication year - 2013

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt1344031d

Subject(s) - penicillium chrysogenum , water activity , aspergillus niger , aspergillus flavus , food science , moisture , penicillium , biology , water content , chemistry , botany , geotechnical engineering , organic chemistry , engineering

The effect of water activity (aw) (0.85-0.97) on the growth of Aspergillus niger, A. flavus, Penicillium chrysogenum, P. brevicompactum and Eurotium herbariorum was examined. The growth of A. niger was lower than that of A. flavus at aw of 0.89 and 0.85. A. niger was the least tolerant of reduced moisture, and low aw (0.85) could prevent colony formation in 5 days. P. brevicompactum was less sensitive to reduced moisture conditions than P. chrysogenum. The maximal growth of E. herbariorum was observed at the level of 0.89 aw. Among the tested fungi, E. herbariorum appeared to be best adapted to the conditions of low aw. [Projekat Ministarstva nauke Republike Srbije, br. TR - 31017

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