Efecto de solutos sobre el crecimiento de hongos deteriorativos de alimentos
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| Format: | Artículo científico |
| Langue: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2006
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| _version_ | 1876480607542837248 |
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| author | M. L. Carrillo Inungaray |
| author_facet | M. L. Carrillo Inungaray |
| contents | Efecto de solutos sobre el crecimiento de hongos deteriorativos de alimentos M. L. Carrillo Inungaray M. R. Ramírez Zapata J. C. Martínez Castilleja Química water activity Rhizopus oryzae Penicillium digitatum predictive microbiology Growth parameters (growth rate, latency time and maximal growth) of Penicillium digitatum and Rhizopus oryzae were compared. Parameters were obtained to fit the growth curves with Baranyi model. Suspension of spores was inoculated in Sabouraud D-glucose agar with water activity adjusted at 0.80, 0.895, and 0.990 employing two organic solutes (sucrose and glycerol) and one inorganic solute (NaCl). All experiments were performed in duplicate at 30 °C. Statistical analysis indicated a significative difference (p < 0.001) among the parameters growth obtained in each condition experimented and compared to sucrose or glycerol, NaCl had more effect on the growth parameters. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450211 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.5 |
| format | Artículo científico |
| id | redalyc_72450211 |
| institution | Redalyc |
| language | en |
| publishDate | 2006 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Efecto de solutos sobre el crecimiento de hongos deteriorativos de alimentos M. L. Carrillo Inungaray Química water activity Rhizopus oryzae Penicillium digitatum predictive microbiology Efecto de solutos sobre el crecimiento de hongos deteriorativos de alimentos M. L. Carrillo Inungaray M. R. Ramírez Zapata J. C. Martínez Castilleja Química water activity Rhizopus oryzae Penicillium digitatum predictive microbiology Growth parameters (growth rate, latency time and maximal growth) of Penicillium digitatum and Rhizopus oryzae were compared. Parameters were obtained to fit the growth curves with Baranyi model. Suspension of spores was inoculated in Sabouraud D-glucose agar with water activity adjusted at 0.80, 0.895, and 0.990 employing two organic solutes (sucrose and glycerol) and one inorganic solute (NaCl). All experiments were performed in duplicate at 30 °C. Statistical analysis indicated a significative difference (p < 0.001) among the parameters growth obtained in each condition experimented and compared to sucrose or glycerol, NaCl had more effect on the growth parameters. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450211 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.5 |
| title | Efecto de solutos sobre el crecimiento de hongos deteriorativos de alimentos |
| topic | Química water activity Rhizopus oryzae Penicillium digitatum predictive microbiology |
| url | https://www.redalyc.org/articulo.oa?id=72450211 |