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

Author:
Kalai, Safaa,   et al.   ; Anzala, Lexane; Bensoussan, Maurice; Dantigny, Philippe;     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

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

Author:
Kalai, Safaa,   et al.   ; Bensoussan, Maurice; Dantigny, Philippe;     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

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

Author:
Kalai, Safaa,   et al.   ; Lattab, Nadia; Bensoussan, Maurice; Dantigny, Philippe;     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