Viability of Penicillium bilaji and Colletotrichum gloeosporioides conidia from liquid cultures

1990 ◽  
Vol 68 (10) ◽  
pp. 2270-2274 ◽  
Author(s):  
J. E. Cunningham ◽  
C. Kuiack ◽  
K. E. Komendant
Keyword(s):  
Relative Humidity ◽  
Key Words ◽  
Water Activity ◽  
Colletotrichum Gloeosporioides ◽  
Sucrose Solution ◽  
Liquid Cultures ◽  
Shelf Stability ◽  
Effect Of Water ◽  
Agricultural Application ◽  
Penicillium Bilaji

The effect of water activity on Penicillium bilaji Chalabuda and Colletotrichum gloeosporioides f.sp. malvae conidia at 20 °C was examined. The optimal relative humidity for storage at 20 °C was found to be 12–34% for C. gloeosporioides spores and 100% for P. bilaji spores. Retention of viability by C. gloeosporioides spores was improved by drying the spores from a 20% sucrose solution. The data demonstrate the conditions required for adequate shelf stability for commercial, biological products for agricultural application, based on these two organisms. Key words: Penicillium bilaji, Collectotrichum gloeosporioides, water activity, germinability.

Effect of water activity on ochratoxin A production by Aspergillus niger aggregate species

2006 ◽  
Vol 108 (2) ◽  
pp. 188-195 ◽  
Author(s):  
A. Esteban ◽  
M.L. Abarca ◽  
M.R. Bragulat ◽  
F.J. Cabañes
Keyword(s):  
Aspergillus Niger ◽  
Ochratoxin A ◽  
Water Activity ◽  
Effect Of Water

Study of the effect of water activity and temperature on ochratoxin A production by Aspergillus carbonarius

2006 ◽  
Vol 23 (7) ◽  
pp. 634-640 ◽  
Author(s):  
A. Esteban ◽  
M.L. Abarca ◽  
M.R. Bragulat ◽  
F.J. Cabañes
Keyword(s):  
Ochratoxin A ◽  
Water Activity ◽  
Aspergillus Carbonarius ◽  
Effect Of Water

scholarly journals Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year

2017 ◽  
Vol 18 (4) ◽  
pp. 549-559
Author(s):  
Elisângela Borsoi Pereira ◽  
Magali Soares dos Santos Pozza ◽  
Paula Martins Olivo ◽  
Osmar Dalla Santa ◽  
Suzana da Cruz Pires ◽  
...  
Keyword(s):  
Weight Loss ◽  
Lactic Acid ◽  
Experimental Design ◽  
Relative Humidity ◽  
Water Activity ◽  
Cultural Importance ◽  
The Third ◽  
Randomized Experimental Design ◽  
Double Factorial ◽  
Production Period

SUMMARY Cheese is the oldest form of preserving milk nutrients having nutritional, economic and cultural importance. The objective of this study was to identify the best time of the year for production, and period, in months, for maturation of traditional colonial cheese, through analysis of water activity, weight loss and counts of lactic acid, mesophilic microorganisms—proteolytic and lipolytic. Records of temperature and relative humidity (RH) were maintained. A completely randomized experimental design was used in a double factorial scheme, considering production periods and maturation times. For all production periods evaluated, there was a significant reduction in the periods for water activity values. The counts of lactic acid bacteria ranged from 104 to 109 CFU/g. There was also stability in the number of colonies for lipolytic mesophilic microorganisms, until the third month of maturation. Low counts of proteolytic mesophiles were observed for the samples produced in May and June (5.70 and 5.53 log), respectively. The production period for the months of May and June corresponding to RH of 80% and average temperatures of 15°C were the most effective for production. Due to the presence of Listeria, it is recommended to respect the minimum time of 60 days of maturation for commercialization.

scholarly journals Basaltic stones with epilithic lichens as a novel substrate for an osmotolerant fungus, Aspergillus glaucus

2017 ◽  
Vol 52 (1) ◽  
Author(s):  
Isabella Grishkan ◽  
Marina Temina
Keyword(s):  
Relative Humidity ◽  
Water Activity ◽  
Low Temperatures ◽  
Water Regime ◽  
Storage Period ◽  
Cellular Mechanism ◽  
Nutrient Source ◽  
Nutrient Sources ◽  
Aspergillus Glaucus ◽  
Epilithic Lichens

<em>Aspergillus glaucus</em><span> is a fungus able to tolerate low water activity of the environment. Its dense growth and sporulation were found on basaltic stones with epilithic lichens after 14 years of storage at a temperature of 4–7°C and relative humidity of 14–18%. Dust and soil particles deposited on the lichen thalli and dissolved in the water condensed on the stones during the storage period, apparently served as a nutrient source for the fungus. Probably, strongly xeric water regime on basaltic stones suitable for <em>A. glaucus</em> did not allow mesophilic fungi to develop and prevented the xerotolerant fungus from competition with other microfungi for nutrient sources. It is also possible that specific cellular mechanism associated with the production of chaotropic compounds (such as glycerol) supported germination and development of <em>A. glaucus</em> at low temperatures, which were considered non-optimal for the fungus.</span>

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