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1. Production and migration of ochratoxin A and citrinin in Comté cheese by an isolate of Penicillium verrucosum selected among Penicillium spp. mycotoxin producers in YES medium

Author:
Dantigny, Philippe,   et al.   ; Coton, Monika; Auffret, Arnaud; Poirier, Elisabeth; Debaets, Stella; Coton, Emmanuel;     Show all 6 Authors
Source:
Food microbiology 2019 v.82 pp. 551-559
ISSN:
0740-0020
Subject:
Penicillium verrucosum; bacterial contamination; cheeses; citrinin; color; foods; molds (fungi); mycelium; ochratoxin A; sporulation; temperature
Abstract:
... Moldy food products that are not subject to pathogenic bacterial contamination could be trimmed by consumers to remove fungal mycelium before consumption. However, prior to giving such recommendations to consumers, it is necessary to evaluate potential mycotoxin migration in these products. This study aimed at quantifying citrinin (CIT) and ochratoxin A (OTA) accumulation and migration in a French ...
DOI:
10.1016/j.fm.2019.03.026

2. Relevant issues in predictive mycology

Author:
Dantigny, Philippe
Source:
Current opinion in food science 2016 v.11 pp. 29-33
ISSN:
2214-7993
Subject:
bacteria; environmental factors; food chain; food industry; food science; fungal spores; fungi; microbial growth; models; mycology; mycotoxins; predictive microbiology; raw materials; secondary metabolites; spoilage fungi
Abstract:
... For over 30 years, predictive microbiology focused on food-pathogenic bacteria. The objective of predictive mycology is to understand and to predict the development of fungi in food and raw materials, the inactivation of fungal spores in the food industry, and the accumulation of secondary metabolites, such as mycotoxins, throughout the food chain. The number of studies dedicated to food spoilage ...
DOI:
10.1016/j.cofs.2016.08.011

3. Inoculation of airborne conidia of Penicillium chrysogenum on the surface of a solid medium

Author:
Dantigny, Philippe,   et al.   ; Burgain, Anaïs;     Show all 2 Author
Source:
Food microbiology 2016 v.54 pp. 162-166
ISSN:
0740-0020
Subject:
Penicillium chrysogenum; agar; conidia; experimental design; food contamination; foods; fungi; glass; harvesting; microbial contamination; mixing; mycelium; shelf life
Abstract:
... To reproduce a fungal contamination of food products by airborne conidia, a method to inoculate a few number (in the range 1–9) of conidia on the surface of agar media was developed. This technique would allow to determine accurately the time to detection of fungal colonies, then the mould free shelf-life of food products by using dry conidia. The method was based on dry-harvesting the conidia in ...
DOI:
10.1016/j.fm.2015.10.002

4. Modelling the effect of temperature, pH, water activity, and organic acids on the germination time of Penicillium camemberti and Penicillium roqueforti conidia

Author:
Dantigny, Philippe,   et al.   ; Kalai, Safaa; Anzala, Lexane; Bensoussan, Maurice;     Show all 4 Authors
Source:
International journal of food microbiology 2017 v.240 pp. 124-130
ISSN:
0168-1605
Subject:
Penicillium roquefortii; conidia; environmental factors; freezing point; germination; lactic acid; minimum inhibitory concentration; models; pH; propionic acid; temperature; water activity
Abstract:
... In this study, the influence of environmental factors on the germination time of Penicillium camemberti and Penicillium roqueforti conidia was evaluated. To do so, the effects of i/temperature, pH, water activity, and ii/organic acids were determined using models based on i/cardinal values, and ii/minimum inhibitory concentration (MIC) respectively. Cardinal values for germination of conidia were ...
DOI:
10.1016/j.ijfoodmicro.2016.03.024

5. Active packaging with antifungal activities

Author:
Dantigny, Philippe,   et al.   ; Nguyen Van Long, N.; Joly, Catherine;     Show all 3 Authors
Source:
International journal of food microbiology 2016 v.220 pp. 73-90
ISSN:
0168-1605
Subject:
Aspergillus; Penicillium; antifungal agents; antifungal properties; breads; cheeses; chitosan; environmental factors; essential oils; food packaging; fungicides; nanoparticles; pH; preservatives; raw fruit; shelf life; sodium chloride; spoilage; temperature; vegetables; water activity; yeasts
Abstract:
... There have been many reviews concerned with antimicrobial food packaging, and with the use of antifungal compounds, but none provided an exhaustive picture of the applications of active packaging to control fungal spoilage. Very recently, many studies have been done in these fields, therefore it is timely to review this topic. This article examines the effects of essential oils, preservatives, nat ...
DOI:
10.1016/j.ijfoodmicro.2016.01.001

6. Validation of a predictive model for the growth of chalk yeasts on bread

Author:
Dantigny, Philippe,   et al.   ; Burgain, Anaïs; Bensoussan, Maurice;     Show all 3 Authors
Source:
International journal of food microbiology 2015 v.204 pp. 47-54
ISSN:
0168-1605
Subject:
Saccharomycopsis; Wickerhamomyces anomalus; agar; breads; chalk; ethyl acetate; growth models; industry; pH; reproduction; temperature; water activity; yeasts
Abstract:
... The present study focused on the effects of temperature, T, and water activity, aw, on the growth of Hyphopichia burtonii, Pichia anomala, and Saccharomycopsis fibuligera on Sabouraud Agar Medium. Cardinal values were estimated by means of cardinal models with inflection. All the yeasts were xerophilic, and they exhibited growth at 0.85 aw. The combined effects of T, aw, and pH on the growth of th ...
DOI:
10.1016/j.ijfoodmicro.2015.03.026

7. Modeling the heat inactivation of foodborne pathogens in milk powder: High relevance of the substrate water activity

Author:
Dantigny, Philippe,   et al.   ; Lang, Emilie; Chemlal, Layla; Molin, Paul; Guyot, Stéphane; Alvarez-Martin, Pablo; Perrier-Cornet, Jean-Marie; Gervais, Patrick;     Show all 8 Authors
Source:
Food research international 2017 v.99 pp. 577-585
ISSN:
0963-9969
Subject:
Cronobacter sakazakii; Escherichia coli; Salmonella Senftenberg; Salmonella Typhimurium; bacteria; decontamination; dried milk; food pathogens; food sanitation; heat inactivation; heat tolerance; heat treatment; models; temperature; water activity; whole milk
Abstract:
... Due to the ability of foodborne pathogens to survive in low moisture foods, the decontamination of these products is an important issue in food hygiene. Up to now, such decontamination has mostly been achieved through empirical methods. The intention of this work is to establish a more rational use of heat treatment cycles. The effects of thermal treatment cycles on the inactivation of dried Salmo ...
DOI:
10.1016/j.foodres.2017.06.028

8. Temperature, water activity and pH during conidia production affect the physiological state and germination time of Penicillium species

Author:
Dantigny, Philippe,   et al.   ; Nguyen Van Long, Nicolas; Vasseur, Valérie; Coroller, Louis; Le Panse, Sophie; Weill, Amélie; Mounier, Jérôme; Rigalma, Karim;     Show all 8 Authors
Source:
International journal of food microbiology 2017 v.241 pp. 151-160
ISSN:
0168-1605
Subject:
Penicillium expansum; Penicillium roquefortii; conidia; environmental factors; fermented foods; food contamination; fungi; germination; mannitol; mycelium; mycology; pH; physiological state; solutes; spoilage; sporulation; temperature; transmission electron microscopy; trehalose; water activity
Abstract:
... Conidial germination and mycelial growth are generally studied with conidia produced under optimal conditions to increase conidial yield. Nonetheless, the physiological state of such conidia most likely differs from those involved in spoilage of naturally contaminated food. The present study aimed at investigating the impact of temperature, pH and water activity (aw) during production of conidia o ...
DOI:
10.1016/j.ijfoodmicro.2016.10.022

9. Lag time for germination of Penicillium chrysogenum conidia is induced by temperature shifts

Author:
Dantigny, Philippe,   et al.   ; Kalai, Safaa; Bensoussan, Maurice;     Show all 3 Authors
Source:
Food microbiology 2014 v.42 pp. 149-153
ISSN:
0740-0020
Subject:
Aspergillus niger; Penicillium chrysogenum; Penicillium expansum; agar; conidia; food microbiology; fungi; germ tube; germination; models; statistical analysis; temperature
Abstract:
... In the environment, fungal conidia are subject to transient conditions. In particular, temperature is varying according to day/night periods. All predictive models for germination assume that fungal spores can adapt instantaneously to changes of temperature. The only study that supports this assumption (Gougouli and Koutsoumanis, 2012, Modelling germination of fungal spores at constant and fluctua ...
DOI:
10.1016/j.fm.2014.03.016

10. Control of food spoilage fungi by ethanol

Author:
Dantigny, Philippe,   et al.   ; Dao, Thien;     Show all 2 Author
Source:
Food control 2011 v.22 no.3-4 pp. 360-368
ISSN:
0956-7135
Subject:
ethanol; food processing; food spoilage; foods; fruits; fumigants; fungal spores; fungi; germination; mechanism of action; minimum inhibitory concentration; shelf life; spoilage; surveys; vapors
Abstract:
... This review discusses the effects of ethanol on the inhibition of growth and germination of fungi and on the inactivation of fungal spores. After a brief survey on the impact of spoilage fungi on the economy and food quality, the major applications of ethanol in controlling fruit decay and extending the shelf-life of food products are reviewed. Many parameters including minimum inhibitory concentr ...
DOI:
10.1016/j.foodcont.2010.09.019

11. Effect of inoculum size and water activity on the time to visible growth of Penicillium chrysogenum colony

Author:
Dantigny, Philippe,   et al.   ; Burgain, Anaïs; Bensoussan, Maurice;     Show all 3 Authors
Source:
International journal of food microbiology 2013 v.163 no.2-3 pp. 180-183
ISSN:
0168-1605
Subject:
Penicillium chrysogenum; agar; corn; food microbiology; fungi; germination; glucose; growth models; inoculum; potatoes; quality control; spores; water activity; yogurt
Abstract:
... In order to assess the effect of the inoculum size on the time to visible growth for Penicillium chrysogenum, the correlation described by González et al. (González, H.H.L., Resnik, S.L., Vaamonde, G., 1987. Influence of inoculum size on growth rate and lag phase of fungi isolate from Argentine corn. International Journal of Food Microbiology 4, 111–117) was compared to the model introduced by Gou ...
DOI:
10.1016/j.ijfoodmicro.2013.02.021
PubMed:
23562694

12. A model for the effect of pH on the growth of chalk yeasts

Author:
Dantigny, Philippe,   et al.   ; Burgain, Anaïs; Deniel, Franck; Bensoussan, Maurice;     Show all 4 Authors
Source:
International journal of food microbiology 2014 v.186 pp. 49-54
ISSN:
0168-1605
Subject:
Saccharomycopsis; Wickerhamomyces anomalus; breads; chalk; food microbiology; germination; microbial growth; models; pH; yeasts
Abstract:
... Hyphopichia burtonii, Pichia anomala, and Saccharomycopsis fibuligera were isolated from spoiled packaged sliced bread. These chalk yeasts were characterized by a wide range of pH for which growth was almost optimum. Thus, the curve growth vs pH exhibited plateau and sharp profiles close to the minimum and the maximum pH. This study described a chalk yeast model (CYM) for the effect of pH derived ...
DOI:
10.1016/j.ijfoodmicro.2014.06.014

13. Preparation of fungal conidia impacts their susceptibility to inactivation by ethanol vapours

Author:
Dantigny, Philippe,   et al.   ; Dao, Thien;     Show all 2 Author
Source:
International journal of food microbiology 2009 v.135 no.3 pp. 268-273
ISSN:
0168-1605
Subject:
interspecific variation; viability; conidia; laboratory techniques; Penicillium italicum; inactivation; disinfection; Penicillium digitatum; ethanol; water activity; Penicillium chrysogenum
Abstract:
... A common protocol employed for the preparation of conidia employs flooding a fungal colony grown on semi-solid media under optimum conditions with an aqueous solution. In contrast, conidia produced in a natural environment are usually not hydrated when disseminated in air and can be produced under water stress. In order to simulate the latter conditions, cultures were grown at different water acti ...
DOI:
10.1016/j.ijfoodmicro.2009.08.024
PubMed:
19762103

14. The logarithmic transformation should be avoided for stabilising the variance of mould growth rate

Author:
Dantigny, Philippe,   et al.   ; Bensoussan, Maurice;     Show all 2 Author
Source:
International journal of food microbiology 2008 v.121 no.2 pp. 225-228
ISSN:
0168-1605
Subject:
temperature; food spoilage; mathematical models; Cladosporium cladosporioides; Mucor racemosus; food contamination; water activity; Alternaria alternata; Rhizopus oryzae; microbial growth; Trichoderma lixii; predictive microbiology; molds (fungi); Aspergillus flavus
Abstract:
... Radial growth rate, μ (mm d-¹) was evaluated by plotting the radius of the colony, r (mm) versus time (d) for Alternaria alternata, Aspergillus flavus, Cladosporium cladosporioides, Mucor racemosus, Rhizopus oryzae and Trichoderma harzianum at different T and aw . For each of the 12 data sets, an analysis of variance of the raw growth rate data was performed. It was observed from the P-values that ...
DOI:
10.1016/j.ijfoodmicro.2007.10.001

15. Effect of storage conditions (relative humidity, duration, and temperature) on the germination time of Aspergillus carbonarius and Penicillium chrysogenum

Author:
Dantigny, Philippe,   et al.   ; Lattab, Nadia; Kalai, Safaa; Bensoussan, Maurice;     Show all 4 Authors
Source:
International journal of food microbiology 2012 v.160 no.1 pp. 80-84
ISSN:
0168-1605
Subject:
Aspergillus carbonarius; Penicillium chrysogenum; air; conidia; foods; fungi; germination; relative humidity; shelf life; storage conditions; temperature
Abstract:
... Fungal conidia are disseminated, often in the air, for a certain period of time, prior to contaminating food products. The objective of this study was to examine the effects of the relative humidity, RH (%), time (day), and temperature (°C) during this period of time, called “storage”, on the germination time, τ (h), of Aspergillus carbonarius and Penicillium chrysogenum. A Doehlert design was use ...
DOI:
10.1016/j.ijfoodmicro.2012.09.020
PubMed:
23141649

16. Significance of the physiological state of fungal spores

Author:
Dantigny, Philippe,   et al.   ; Nanguy, Sidjè Paule-Marina;     Show all 2 Author
Source:
International journal of food microbiology 2009 v.134 no.1-2 pp. 16-20
ISSN:
0168-1605
Subject:
fungal spores; mycotoxins; prediction; microbial growth; simulation models; environmental factors; temporal variation; food microbiology; food contamination; microbial contamination; predictive microbiology; spore germination; sporulation; water uptake; water content; heat; fungal antagonists; inactivation; water activity
Abstract:
... In predictive mycology, most of the studies have been concerned with the influence of some environmental factors on fungal growth and production of mycotoxins, at steady-state. However, fluctuating conditions, interactions between organisms, and the physiological state of the organisms may also exert a profound influence on fungal responses in food and in the environment. In the laboratory, fungal ...
DOI:
10.1016/j.ijfoodmicro.2009.02.005
PubMed:
19250693

17. A new model for germination of fungi

Author:
Dantigny, Philippe,   et al.   ; Nanguy, Sidjè Paule-Marina; Judet-Correia, Daniela; Bensoussan, Maurice;     Show all 4 Authors
Source:
International journal of food microbiology 2011 v.146 no.2 pp. 176-181
ISSN:
0168-1605
Subject:
fungi; germination; logit analysis; models
Abstract:
... The objective of this study was to design a germination model dedicated to fungi. The percentage of germinated spores, P(%), depended on the maximum percentage of germination Pₘₐₓ (%), the germination time, τ (h) and a design parameter, d (-) according to : P=Pₘₐₓ1−11+tτᵈ. The model was capable to fit satisfactorily either apparent symmetric and asymmetric shapes of germination curves. The accurac ...
DOI:
10.1016/j.ijfoodmicro.2011.02.022
PubMed:
21396731

18. Distributions of the growth rate of the germ tubes and germination time of Penicillium chrysogenum conidia depend on water activity

Author:
Dantigny, Philippe,   et al.   ; Judet, Daniela; Bensoussan, Maurice; Perrier-Cornet, Jean-Marie;     Show all 4 Authors
Source:
Food microbiology 2008 v.25 no.7 pp. 902-907
ISSN:
0740-0020
Subject:
mathematical models; sporulation; food contamination; kinetics; microbial contamination; food microbiology; growth models; microbial growth; spore germination; water activity; Penicillium chrysogenum
Abstract:
... The effects of water activities for sporulation (awsp) and germination (awge) on the distributions of the growth rate of the germ tubes (μ) and the germination time (tG) of Penicillium chrysogenum conidia were determined by monitoring the length of the same germ tubes throughout the experiments automatically. No relationship between the individual tG's and μ's could be established. Irrespective of ...
DOI:
10.1016/j.fm.2008.05.007

19. Inactivation of conidia of Penicillium chrysogenum, P. digitatum and P. italicum by ethanol solutions and vapours

Author:
Dantigny, Philippe,   et al.   ; Dao, Thien; Bensoussan, Maurice; Gervais, Patrick;     Show all 4 Authors
Source:
International journal of food microbiology 2008 v.122 no.1-2 pp. 68-73
ISSN:
0168-1605
Subject:
water content; food preservation; food preservatives; ethanol; vapors; water activity; antifungal properties; Penicillium chrysogenum; Penicillium digitatum; food spoilage; food pathogens; food contamination; conidia; anamorphs; viability; molds (fungi)
Abstract:
... A fractional factorial design, 2⁽⁵⁻¹⁾ experiments, was used for assessing the influence of 5 factors: water activity, a w [0.7, 0.9], temperature, T (°C) [10, 30], mode of application, A [liquid, vapour], ethanol concentration, E (% w/w) [5, 10] and time, t (d) [1, 4] on the inactivation of spores of Penicillium chrysogenum, P. digitatum and P. italicum. Survival was determined by germination at o ...
DOI:
10.1016/j.ijfoodmicro.2007.11.054

20. Impact of water activity of diverse media on spore germination of Aspergillus and Penicillium species

Author:
Dantigny, Philippe,   et al.   ; Nanguy, Sidjè Paule-Marina; Perrier-Cornet, Jean-Marie; Bensoussan, Maurice;     Show all 4 Authors
Source:
International journal of food microbiology 2010 v.142 no.1-2 pp. 273-276
ISSN:
0168-1605
Subject:
food microbiology; water activity; spore germination; Aspergillus; Penicillium; sporulation; culture media
Abstract:
... The effects of water activity (a w ) of diverse media i/ culture medium for sporogenesis, a w sp ii/ liquid spore suspension medium, a w su and iii/ medium for germination, a w ge, on the germination time tG of Aspergillus carbonarius, Aspergillus flavus, Penicillium chrysogenum and Penicillium expansum were assessed according to a screening matrix at 0.95 and 0.99 a w . It was shown that i/ reduc ...
DOI:
10.1016/j.ijfoodmicro.2010.06.031
PubMed:
20673593