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Medium Hydration Effects on the Growth of Trichoderma Viride
Author(s) -
GERVAIS P.,
MARECHAL P.A.,
VOIRIN T.
Publication year - 1993
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.1365-2621.1993.tb06180.x
Subject(s) - trichoderma viride , water activity , diffusion , chemistry , limiting , filamentous fungus , fungus , water content , chemical engineering , food science , materials science , chromatography , botany , thermodynamics , biology , organic chemistry , enzyme , mechanical engineering , physics , geotechnical engineering , engineering
The hydration of gelled substrates was examined in relation to growth of the filamentous fungus Trichoderma viride . An experimental plan was designed to discriminate between the effects of thermodynamic (a w ) and kinetic parameters (water content) on fungal growth. At a set thermodynamic level of water (a w ), the decrease in water content caused by adding silica gel to the medium proved limiting to fungal growth. This limitation was attributed to diffusion as shown by experimental determination of rotational and translational diffusivities of glucose in such media.