Search results for "Water activity"
showing 10 items of 75 documents
Inoculation of airborne conidia of Penicillium chrysogenum on the surface of a solid medium
2016
International audience; 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 the lid by gently taping the bottom of the dishes where sporulating mycelium was grown, retaining the conidia on glass beads, and, aseptically transferring the beads to successive Petri dishes to "dilute" the samples. Among the eleven factors tested by means of an experiment…
Modelling the effect of temperature, pH, water activity, and organic acids on the germination time of Penicillium camemberti and Penicillium roquefor…
2017
International audience; 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 not observed to be species dependent. Minimum temperatures were estimated to be below the freezing point, with an optimum of 26.9 degrees C, and a maximum of 33.5 degrees C. For both species, minimal and optimal a(w) values were found to be 0.83 and 0.99, respectively, while…
Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread
2016
Wickerhamomyces anomalus, Hyphopichia burtonii and Saccharomycopsis fibuligera are spoilage yeasts causing chalk mold defects on sliced bread packaged under modified atmosphere. The first objective of this study, carried out in a bread-making company for two consecutive years, was to genetically identify yeasts isolated from spoiled sliced bread in Modified Atmosphere Packaging (MAP) and to determine the dominant species among identified strains. The second objective was to evaluate the effects of hydrogen peroxide and silver solution 12% (HPS) treatment in the leavening cells and cooling chambers, in comparison with the conventional Ortho-Phenylphenol (OPP) fumigating treatment, on the inc…
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products
2020
Citrus fruits processing is one of the foremost industrial activities in Sicily and the main residual by-product consists in peels and seeds (known as "pastazzo"). Traditionally this by-product has been used for different purposes, and only most recently, it has been described as source of a wide range of healthy bioactive compounds and dietary fibers. In the present work, a debittered food grade orange fiber (DOF), extracted from orange juice by-product, was experimentally obtained and tested as fat-replacer at different percentages (30, 50, and 70%) in bakery confectionery products (brioches). The DOF showed high total fiber content, low water activity and a high water binding capacity. T…
Identification and control of moulds responsible for black spot spoilage in dry-cured ham.
2016
The aims of this work were to identify moulds responsible for black spot spoilage in the drying and cellar stages of dry-cured ham processing and evaluate the effectiveness of preventive actions for controlling this alteration. Four mould strains isolated from spoiled hams were identified by morphological characteristics and the ITS and β-tubulin sequencing. Two of them were Cladosporium oxysporum, one was C. cladosporioides and the remaining one was C. herbarum. These spoiling strains reproduced the black spots on dry-cured ham-based media and ham slices. Additionally, the effect of water activity (aw) conditions reached throughout dry-cured ham ripening and the activity of the protective …
Effect of Combined Physical Stresses on Cells: The Role of Water
2010
International audience; The role of water in microorganism viability was assessed through the application of combined physical perturbations. The combination of different physical parameters could allow to balance the properties variations (especially water related) resulting from the increase of one parameter alone. Thus, it is possible to optimize the survival of cells in controlling these parameters. This was tested through two different examples. The first example shows that combination of osmotic level and temperature can allow optimizing yeast cell survival in following membrane fluidity variation. Moreover this analysis has allowed a better comprehension of cell inactivation during r…
Comparative Analysis of Machine Learning Methods to Predict Growth of F. sporotrichioides and Production of T-2 and HT-2 Toxins in Treatments with Et…
2021
The efficacy of ethylene-vinyl alcohol copolymer films (EVOH) incorporating the essential oil components cinnamaldehyde (CINHO), citral (CIT), isoeugenol (IEG), or linalool (LIN) to control growth rate (GR) and production of T-2 and HT-2 toxins by Fusarium sporotrichioides cultured on oat grains under different temperature (28, 20, and 15 °C) and water activity (aw) (0.99 and 0.96) regimes was assayed. GR in controls/treatments usually increased with increasing temperature, regardless of aw, but no significant differences concerning aw were found. Toxin production decreased with increasing temperature. The effectiveness of films to control fungal GR and toxin production was as follows: EVOH…
Growth characteristics of Aspergillus chevalieri and other fungi from under-coating of chocolate truffles
1997
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 characteristi…
Solid-State Fermentations of the Genus Aspergillus
1994
For the majority of filamentous fungal species, solid-state media are the natural life media. Growth can occur on the surface or within the whole substrate, depending on the porosity. Industrial solid-state fermentations have been developed largely in traditional food industries such as cheese, Oriental fermentations, fermented vegetables, meat, and other products, and in modern biotechnological industries such as antibiotics and enzymes. At the industrial scale, the latter fermentations allow for a decrease in the drying costs of the final products.
New investigations on homogeneous ice nucleation: the effects of water activity and water saturation formulations
2022
Laboratory measurements at the AIDA cloud chamber and airborne in-situ observations suggest that the homogeneous freezing thresholds at low temperatures are possibly higher than expected from the so-called “Koop-line”. This finding is of importance, because the ice onset relative humidity affects the cirrus cloud coverage and, at the very low temperatures of the tropical tropopause layer, together with the number of ice crystals also the transport of water vapor into the stratosphere. Both, the appearance of cirrus clouds and the amount of stratospheric water feed back to the radiative budget of the atmosphere. In order to explore the enhanced ice onset humidities, we re-examine…