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Effect of modified atmosphere packaging and water activity on growth of Eurotium amstelodami , E. chevalieri and E. herbariorum on a sponge cake analogue
Author(s) -
Abellana M.,
Ramos A.J.,
Sanchis V.,
Nielsen P.V.
Publication year - 2000
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.2000.00999.x
Subject(s) - carbon dioxide , anaerobic exercise , growth rate , food science , water activity , mycelium , bacterial growth , modified atmosphere , biology , chemistry , botany , mathematics , ecology , water content , bacteria , shelf life , physiology , geometry , geotechnical engineering , genetics , engineering
The combined effects of water activity ( a w ), oxygen (O 2 ) and carbon dioxide (CO 2 ) levels on growth variables of three species of Eurotium (two isolates of each) on a sponge cake analogue were studied. The use of a multivariate statistical method (PLS) for the analysis of data showed that in general, the fungi had the same behaviour, according to their growth responses, to changes in the three tested factors. However, the maximal growth of E. herbariorum was somewhat more affected by the O 2 level at lower CO 2 levels. On the other hand, CO 2 , a w and the interaction between CO 2 and O 2 were found to be the most significant factors describing growth variables. In addition, the model found in this study had a good predictive power. There was a positive correlation between the CO 2 concentration in the bags and the lag phase, and a negative correlation between the growth rate and maximum mycelial growth. In general, no isolates were able to growth when CO 2 concentrations were higher than 60% under anaerobic conditions. At lower values of CO 2 , a w and O 2 influenced growth variables. Low levels of O 2 (0·02–0·5%) did not affect the growth variables studied when levels of CO 2 in the bags were high. However, when the CO 2 concentration decreased, the different O 2 levels had an influence on the growth variables, i.e., a small difference in the concentration of O 2 can allow fungi to grow.