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Influence of Temperature, pH, Water Activity and Antifungal Agents on Growth of Aspergillus flavus and A. parasiticus
Author(s) -
HOLMQUIST G. U.,
WALKER H. W.,
STAHR H. M.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14897.x
Subject(s) - aspergillus flavus , aspergillus parasiticus , chemistry , thiram , fungicide , aflatoxin , antifungal , food science , growth inhibition , botany , microbiology and biotechnology , biochemistry , biology , apoptosis
Effect of temperature, pH, water activity, and nine antifungal agents on growth of Aspergillus flavus and A. parasiticus was determined on Sabouraud‐Dextrose Agar and on corn. Maximal growth of the two molds occurred at 33°C, the highest temperature used, pH of 5.0 and a w of 0.99. At 15°C, growth was observed at a w of 0.95 but not 0.90. Slight growth was observed at an a w , of 0.85 at 27°C and 33°C. Nine antifungal agents (Botran, Orthocide, Poly‐ram 80, Topsin‐M, Thiram, Imazalil, sodium propionate, sodium sulfite and DDVP) were tested for inhibition of growth. Activity of the antifungals increased as the a w was decreased. All antifungals showed inhibitory activity, but Imazalil and DDVP were the most effective agents at the lowest concentrations.