Modelling growth of Penicillium expansum and Aspergillus niger at constant and fluctuating temperature conditions.

@article{Gougouli2010ModellingGO,
  title={Modelling growth of Penicillium expansum and Aspergillus niger at constant and fluctuating temperature conditions.},
  author={Maria Gougouli and Konstantinos P. Koutsoumanis},
  journal={International journal of food microbiology},
  year={2010},
  volume={140 2-3},
  pages={254-62}
}
The growth of Penicillium expansum and Aspergillus niger, isolated from yogurt production environment, was investigated on malt extract agar with pH=4.2 and a(w)=0.997, simulating yogurt, at isothermal conditions ranging from -1.3 to 35 degrees C and from 5 to 42.3 degrees C, respectively. The growth rate (mu) and (apparent) lag time (lambda) of the mycelium growth were modelled as a function of temperature using a Cardinal Model with Inflection (CMI). The results showed that the CMI can… CONTINUE READING
Recent Discussions
This paper has been referenced on Twitter 1 time over the past 90 days. VIEW TWEETS
10 Citations
63 References
Similar Papers

Citations

Publications citing this paper.
Showing 1-10 of 10 extracted citations

References

Publications referenced by this paper.
Showing 1-10 of 63 references

Studies on the production of phytase by a newly isolated strain of Aspergillus niger var teigham obtained from rotten wood-logs

  • P. Vats, U. C. Banerjee
  • Process Biochemistry
  • 2002
Highly Influential
4 Excerpts

Modeling the effect of temperature on the growth rate and lag time of Penicillium expansum in apples

  • K. Baert, A. Valero, +5 authors F. Devlieghere
  • International Journal of Food Microbiology
  • 2007
Highly Influential
4 Excerpts

Moulds in dairy products

  • M. A. Cousin
  • Encyclopedia of Dairy Sciences. Elsevier Science,
  • 2002
Highly Influential
5 Excerpts

Aspergillus and related teleomorphs

  • J. I. Pitt, A. D. Hocking
  • Blackie Academic and Professional,
  • 1997
Highly Influential
3 Excerpts

Similar Papers

Loading similar papers…