Influence of temperature, water activity and pH on growth of some xerophilic fungi.

@article{Gock2003InfluenceOT,
  title={Influence of temperature, water activity and pH on growth of some xerophilic fungi.},
  author={Melissa A Gock and Ailsa D. Hocking and John I Pitt and Peter G Poulos},
  journal={International journal of food microbiology},
  year={2003},
  volume={81 1},
  pages={11-9}
}
The combined effects of water activity (aw), pH and temperature on the germination and growth of seven xerophilic fungi important in the spoilage of baked goods and confectionery were examined. Eurotium rubrum, E. repens, Wallemia sebi, Aspergillus penicillioides, Penicillium roqueforti, Chrysosporium xerophilum and Xeromyces bisporus were grown at 25, 30 and 37 degrees C on media with pH values of 4.5, 5.5, 6.5 and 7.5 and a range of water activities (aw) from 0.92 to 0.70. The aw of the media… CONTINUE READING