6533b835fe1ef96bd129fdcc
RESEARCH PRODUCT
Growth characteristics of Aspergillus chevalieri and other fungi from under-coating of chocolate truffles
G. AlcarazM. BensoussanV. Tourtelsubject
Aspergillus chevalieriFungal growthWater activitybiologyChemistryengineering.materialbiology.organism_classificationAspergillus fumigatusSporeCoatingBotanyengineeringPenicillium verrucosumFood scienceMyceliumdescription
Growth characteristics of fungi, which occasionally affected chocolate truffles, have been studied, using moulded and non-moulded samples. A whitish mycelial growth, located at the filling-coating interface is identified as Eurotium/Aspergillus chevalieri. The spores of other xerophilic molds (Aspergillus fumigatus, A. penicilloides and Penicillium verrucosum) were also found at the filling-coating interface. The water activity of chocolate coating was low enough to prevent fungal growth on the external surface of the truffles. However, the water activity of the filling, due to presence of cream, is sufficient enough to allow the growth of xerophilic moulds. The data on growth characteristics of the isolates have been presented in terms of the range of growth temperature and growth at different water activities. The origin of the contaminating fungi is probably from the cocoa beans, but also from the ambient atmosphere during coating of the truffles.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1997-01-01 |