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Using the gamma concept in modelling fungal growth: A case study on brioche-type products
- Source :
- Food microbiology. 81
- Publication Year :
- 2017
-
Abstract
- Fungi are common spoilers of intermediate moisture foods such as bakery products. Brioche are bakery products prone to fungal spoilage due to their pH (5.8-6.2) and water activity (aw) (0.82-0.84). The aims of the present study were: (i) the identification of fungal species occurring in brioche products, (ii) the in vitro assessment of their growth potential, and (iii) the development of a validated growth model following the gamma concept. A total of 102 fungal strains were isolated, with Penicillium sp., Cladosporium sp., and Aspergillus sp. being the main genera, representing 90% of the isolates. Given the isolation frequency, any potential fungal prevalence throughout the bakery processs and/or the results of in vitro assessment of fungal growth potential under conditions mimicking brioche (pH, aw, temperature), Aspergillus flavus, Aspergillus fumigatus, and Penicillium sp. were selected for the development of the gamma model. According to in vitro validation, the model successfully predicted fungal growth, while on in situ experiments, the intrinsic parameters (aw and/or level of used preservative) of brioche in combination with packaging conditions (modified atmosphere) did not allow fungal growth.
- Subjects :
- Preservative
Water activity
Food Handling
Food spoilage
Aspergillus flavus
Microbiology
Aspergillus fumigatus
03 medical and health sciences
Food Preservation
Food Industry
Food science
030304 developmental biology
0303 health sciences
Aspergillus
biology
030306 microbiology
Fungi
Penicillium
Temperature
Water
Bread
Models, Theoretical
biology.organism_classification
Food Microbiology
Cladosporium
Food Science
Subjects
Details
- ISSN :
- 10959998
- Volume :
- 81
- Database :
- OpenAIRE
- Journal :
- Food microbiology
- Accession number :
- edsair.doi.dedup.....094852d8e792bc61d272c12224c47bd1