0000000000873407

AUTHOR

Sidjè Paule-marina Nanguy

showing 3 related works from this author

Significance of the physiological state of fungal spores.

2008

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 spores are widely used as a biological material. They are produced under optimal conditions then, partially re-hydrated for obtaining standardized spore suspensions. In real conditions, spores are produced under suboptimal conditions and can be submitted to various stresses prior to their germinat…

Water activityMohofungiWaterGeneral MedicineBiologyMycotoxinsSpores Fungalbiology.organism_classificationMicrobiologyAdaptation PhysiologicalSporeConidiumchemistry.chemical_compoundchemistryGerminationConsumer Product SafetyMycologyBotanyFood MicrobiologyFood microbiologyHumansMycotoxinFood ScienceInternational journal of food microbiology
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Impact of water activity of diverse media on spore germination of Aspergillus and Penicillium species

2010

International audience; The effects of water activity (aw) of diverse media i/ culture medium for sporogenesis, aw sp ii/ liquid spore suspension medium, aw su and iii/ medium for germination, aw 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 aw. It was shown that i/ reduced tGs were obtained at 0.95 aw sp except for P. expansum ii/ a significant effect of aw su on tG was demonstrated for A. carbonarius, P. chrysogenum and P. expansum iii/ the most important factor for controlling the germination time was the medium for germination except for A. car…

Water activity[SDV]Life Sciences [q-bio]GerminationAspergillus flavusAspergillus carbonariusPenicillium chrysogenumMicrobiologyBotanySpore germinationFood sciencePenicillium expansumbiologyPenicilliumWaterfood and beveragesGeneral MedicineSpores Fungalbiology.organism_classificationPenicillium chrysogenumSporeAspergillusGerminationPenicilliumPenicillium expansumWater activityAspergillus flavusFood ScienceInternational Journal of Food Microbiology
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A new model for germination of fungi.

2010

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 P max (%), the germination time, τ (h) and a design parameter, d (-) according to : P = P max 1 − 1 1 + t τ d . The model was capable to fit satisfactorily either apparent symmetric and asymmetric shapes of germination curves. The accuracy of τ determined by using the logistic or the present model was at least twice that obtained by the Gompertz equation. In contrast to the logistic model, the new model is by essence asymmetric. Therefore, its use is consistent with skewed distributions of the individual germi…

Microbial ViabilityGompertz functionFungiGeneral MedicineBiologySpores FungalMicrobiologyModels BiologicalSporeHorticultureLogistic ModelsGerminationBotanyFood ScienceInternational journal of food microbiology
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