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Effect of water activity and temperature on growth of Penicillium citreoviride and Penicillium citrinum on MiGao (rice cake)

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Contamination by mold is a serious problem in steam-cooked rice cake, a traditional Chinese food. Growth responses to different temperatures and water activity values for Penicillium citreoviride and Penicillium citrinum, two of the most common molds, were investigated. Partial least square regression analysis showed that the growth of the two fungi did not differ in response to changes in water activity and temperature. Optimum water activity for growth was 0.90 and optimum temperatures for growth were 30 °C in most cases.

La contamination par des moisissures est un problème sérieux chez le gâteau de riz cuit à la vapeur, un mets chinois traditionnel. Nous avons étudié les réponses de croissance à diverses températures et valeurs d'activité de l'eau chez Penicillium citreoviride et Penicillium citrinum, deux des moisissures les plus courantes. Une analyse de la régression partielle des moindres carrés a démontré que la croissance des deux champignons ne différait pas en réponse à des changements dans l'activité de l'eau et la température. L'optimal pour la croissance était de 0,90 et les températures optimales pour la croissance étaient de 30 °C dans la plupart des cas.

Document Type: Research Article

Publication date: 2007-02-01

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  • Published since 1954, this monthly journal contains new research in the field of microbiology including applied microbiology and biotechnology; microbial structure and function; fungi and other eucaryotic protists; infection and immunity; microbial ecology; physiology, metabolism and enzymology; and virology, genetics, and molecular biology. It also publishes review articles and notes on an occasional basis, contributed by recognized scientists worldwide.
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