Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth

The effects of incubation temperature (10-30°C), pH (3.0-4.0) and vanillin concentration (350-1200 ppm) on the growth of Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus were evaluated using potato-dextrose agar adjusted to water activity (a'w) 0.98. The...

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Autores principales: López-Malo Vigil, Aurelio, Alzamora, Stella Maris
Publicado: 1997
Materias:
Aspergillus flavus
Aspergillus niger
Aspergillus ochraceus
Aspergillus parasiticus
Solanum tuberosum
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07400020_v14_n2_p117_LopezMalo
http://hdl.handle.net/20.500.12110/paper_07400020_v14_n2_p117_LopezMalo
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_07400020_v14_n2_p117_LopezMalo
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spelling paper:paper_07400020_v14_n2_p117_LopezMalo2023-06-08T15:44:26Z Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth López-Malo Vigil, Aurelio Alzamora, Stella Maris Aspergillus flavus Aspergillus niger Aspergillus ochraceus Aspergillus parasiticus Solanum tuberosum The effects of incubation temperature (10-30°C), pH (3.0-4.0) and vanillin concentration (350-1200 ppm) on the growth of Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus were evaluated using potato-dextrose agar adjusted to water activity (a'w) 0.98. The radial growth rates after a lag period followed zero-order kinetics with constants that varied from 0 (no growth) to 0.63 mm h-1. The lag period depended on vanillin concentration, pH and incubation temperature. The germination time and the radial growth rates were significantly affected by the three studied variables (P <0.001). The inhibitory conditions (no growth after 30 days) depend on the type of mold. A niger, the most resistant species, was inhibited at 15°C, pH 3.0 and 1000 ppm. For A. ochraceus, the most sensitive, the inhibitory conditions in presence of 500 ppm vanillin were pH 3.0 and temperature ≤ 25°C or pH 4-0 with temperature ≤ 15°C. Fil:López-Malo, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1997 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07400020_v14_n2_p117_LopezMalo http://hdl.handle.net/20.500.12110/paper_07400020_v14_n2_p117_LopezMalo
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Aspergillus flavus
Aspergillus niger
Aspergillus ochraceus
Aspergillus parasiticus
Solanum tuberosum
spellingShingle Aspergillus flavus
Aspergillus niger
Aspergillus ochraceus
Aspergillus parasiticus
Solanum tuberosum
López-Malo Vigil, Aurelio
Alzamora, Stella Maris
Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth
topic_facet Aspergillus flavus
Aspergillus niger
Aspergillus ochraceus
Aspergillus parasiticus
Solanum tuberosum
description The effects of incubation temperature (10-30°C), pH (3.0-4.0) and vanillin concentration (350-1200 ppm) on the growth of Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus were evaluated using potato-dextrose agar adjusted to water activity (a'w) 0.98. The radial growth rates after a lag period followed zero-order kinetics with constants that varied from 0 (no growth) to 0.63 mm h-1. The lag period depended on vanillin concentration, pH and incubation temperature. The germination time and the radial growth rates were significantly affected by the three studied variables (P <0.001). The inhibitory conditions (no growth after 30 days) depend on the type of mold. A niger, the most resistant species, was inhibited at 15°C, pH 3.0 and 1000 ppm. For A. ochraceus, the most sensitive, the inhibitory conditions in presence of 500 ppm vanillin were pH 3.0 and temperature ≤ 25°C or pH 4-0 with temperature ≤ 15°C.
author López-Malo Vigil, Aurelio
Alzamora, Stella Maris
author_facet López-Malo Vigil, Aurelio
Alzamora, Stella Maris
author_sort López-Malo Vigil, Aurelio
title Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth
title_short Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth
title_full Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth
title_fullStr Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth
title_full_unstemmed Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth
title_sort effect of vanillin concentration, ph and incubation temperature on aspergillus flavus, aspergillus niger, aspergillus ochraceus and aspergillus parasiticus growth
publishDate 1997
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07400020_v14_n2_p117_LopezMalo
http://hdl.handle.net/20.500.12110/paper_07400020_v14_n2_p117_LopezMalo
work_keys_str_mv AT lopezmalovigilaurelio effectofvanillinconcentrationphandincubationtemperatureonaspergillusflavusaspergillusnigeraspergillusochraceusandaspergillusparasiticusgrowth
AT alzamorastellamaris effectofvanillinconcentrationphandincubationtemperatureonaspergillusflavusaspergillusnigeraspergillusochraceusandaspergillusparasiticusgrowth
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