6533b828fe1ef96bd1287b05
RESEARCH PRODUCT
Modeling the effect of ethanol vapor on the germination time of Penicillium chrysogenum.
Maurice BensoussanIavor TchobanovPhilippe DantignyMarcel H. Zwieteringsubject
Time FactorsWater activityconidial germinationphbreadGerm tubePenicillium chrysogenumshelf-life extensionMicrobiologyModels BiologicalLevensmiddelenmicrobiologieAgar platechemistry.chemical_compoundFood Preservationwater activityBotanyFood scienceVLAGEthanolbiologyDose-Response Relationship DrugEthanolspoilagetemperatureSpores FungalPenicillium chrysogenumbiology.organism_classificationYeastSporeKineticsLogistic Modelschemistryclostridium-botulinumGerminationFood Microbiologygrowth-rateFood Sciencedescription
The influence of ethanol vapor on germination of Penicillium chrysogenum was determined on yeast nitrogen base plus glucose agar medium at 25 degrees C. Ethanol vapors were generated by 0 to 6% (wt/wt) ethanol solutions at the bottom of hermetically closed petri dishes. The logistic equation was used to describe the data as the percentage of germination versus time and to estimate the germination time. The effect of ethanol concentration on germination time was described by a new reparameterized equation, resulting in an estimated limiting ethanol concentration of 4.3%. Up to 3% ethanol, all spores germinated, and the germination time increased with increasing ethanol concentration. At 3.5 and 4%, some spores formed abnormal germ tubes and others were inhibited at the swelling stage. The inhibiting effect of ethanol was reversible under these experimental conditions.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2005-01-01 | Journal of food protection |