Modelling the effect of temperature and water activity of Aspergillus flavus isolates from corn

The aim of this study was to model the effects of temperature (10-40°C) and a w (0.80-0.98), in two media (Czapek yeast agar: CYA; corn extract medium: CEM) on the growth rates and growth boundaries (growth-no growth interface) of three strains of A. flavus isolated from corn in Argentina. Both kine...

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Autores principales: Astoreca, A., Vaamonde, G., Dalcero, A., Ramos, A.J., Marín, S.
Formato: JOUR
Materias:
A w
Aspergillus flavus
Kinetic model
Probability model
Temperature
article
fungal contamination
fungal strain
fungus growth
fungus isolation
maize
microbial kinetics
temperature sensitivity
Agar
Colony Count, Microbial
Food Microbiology
Food Safety
Kinetics
Models, Biological
Water
Zea mays
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_01681605_v156_n1_p60_Astoreca
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_01681605_v156_n1_p60_Astoreca
record_format dspace
spelling todo:paper_01681605_v156_n1_p60_Astoreca2023-10-03T15:05:51Z Modelling the effect of temperature and water activity of Aspergillus flavus isolates from corn Astoreca, A. Vaamonde, G. Dalcero, A. Ramos, A.J. Marín, S. A w Aspergillus flavus Kinetic model Probability model Temperature article Aspergillus flavus fungal contamination fungal strain fungus growth fungus isolation maize microbial kinetics temperature sensitivity Agar Aspergillus flavus Colony Count, Microbial Food Microbiology Food Safety Kinetics Models, Biological Temperature Water Zea mays Aspergillus flavus Zea mays The aim of this study was to model the effects of temperature (10-40°C) and a w (0.80-0.98), in two media (Czapek yeast agar: CYA; corn extract medium: CEM) on the growth rates and growth boundaries (growth-no growth interface) of three strains of A. flavus isolated from corn in Argentina. Both kinetic and probability models were applied to colony growth data. The growth rates obtained in CYA were significantly (p<0.05) greater than those obtained in CEM medium. No significant differences (p<0.05) were observed among the three isolates. The growth rate data showed a good fit to the Rosso cardinal models combined with the gamma-concept with R 2=0.98-0.99 and RMSE=0.60-0.78, depending on media and isolates. The probability model allowed prediction of safe storage (p of growth <0.01) for one month for moist maize (e.g. 0.90 a w) provided temperature is under 15°C, or for dry maize (e.g. 0.80 a w) provided temperature is under 27°C. Storage at <0.77 a w would be safe regardless of the storage temperature. Probability models allow evaluation of the risk of fungal contamination in the process of storage, so the results obtained in this study may be useful for application in systems of food safety management. © 2012. Fil:Vaamonde, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_01681605_v156_n1_p60_Astoreca
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic A w
Aspergillus flavus
Kinetic model
Probability model
Temperature
article
Aspergillus flavus
fungal contamination
fungal strain
fungus growth
fungus isolation
maize
microbial kinetics
temperature sensitivity
Agar
Aspergillus flavus
Colony Count, Microbial
Food Microbiology
Food Safety
Kinetics
Models, Biological
Temperature
Water
Zea mays
Aspergillus flavus
Zea mays
spellingShingle A w
Aspergillus flavus
Kinetic model
Probability model
Temperature
article
Aspergillus flavus
fungal contamination
fungal strain
fungus growth
fungus isolation
maize
microbial kinetics
temperature sensitivity
Agar
Aspergillus flavus
Colony Count, Microbial
Food Microbiology
Food Safety
Kinetics
Models, Biological
Temperature
Water
Zea mays
Aspergillus flavus
Zea mays
Astoreca, A.
Vaamonde, G.
Dalcero, A.
Ramos, A.J.
Marín, S.
Modelling the effect of temperature and water activity of Aspergillus flavus isolates from corn
topic_facet A w
Aspergillus flavus
Kinetic model
Probability model
Temperature
article
Aspergillus flavus
fungal contamination
fungal strain
fungus growth
fungus isolation
maize
microbial kinetics
temperature sensitivity
Agar
Aspergillus flavus
Colony Count, Microbial
Food Microbiology
Food Safety
Kinetics
Models, Biological
Temperature
Water
Zea mays
Aspergillus flavus
Zea mays
description The aim of this study was to model the effects of temperature (10-40°C) and a w (0.80-0.98), in two media (Czapek yeast agar: CYA; corn extract medium: CEM) on the growth rates and growth boundaries (growth-no growth interface) of three strains of A. flavus isolated from corn in Argentina. Both kinetic and probability models were applied to colony growth data. The growth rates obtained in CYA were significantly (p<0.05) greater than those obtained in CEM medium. No significant differences (p<0.05) were observed among the three isolates. The growth rate data showed a good fit to the Rosso cardinal models combined with the gamma-concept with R 2=0.98-0.99 and RMSE=0.60-0.78, depending on media and isolates. The probability model allowed prediction of safe storage (p of growth <0.01) for one month for moist maize (e.g. 0.90 a w) provided temperature is under 15°C, or for dry maize (e.g. 0.80 a w) provided temperature is under 27°C. Storage at <0.77 a w would be safe regardless of the storage temperature. Probability models allow evaluation of the risk of fungal contamination in the process of storage, so the results obtained in this study may be useful for application in systems of food safety management. © 2012.
format JOUR
author Astoreca, A.
Vaamonde, G.
Dalcero, A.
Ramos, A.J.
Marín, S.
author_facet Astoreca, A.
Vaamonde, G.
Dalcero, A.
Ramos, A.J.
Marín, S.
author_sort Astoreca, A.
title Modelling the effect of temperature and water activity of Aspergillus flavus isolates from corn
title_short Modelling the effect of temperature and water activity of Aspergillus flavus isolates from corn
title_full Modelling the effect of temperature and water activity of Aspergillus flavus isolates from corn
title_fullStr Modelling the effect of temperature and water activity of Aspergillus flavus isolates from corn
title_full_unstemmed Modelling the effect of temperature and water activity of Aspergillus flavus isolates from corn
title_sort modelling the effect of temperature and water activity of aspergillus flavus isolates from corn
url http://hdl.handle.net/20.500.12110/paper_01681605_v156_n1_p60_Astoreca
work_keys_str_mv AT astorecaa modellingtheeffectoftemperatureandwateractivityofaspergillusflavusisolatesfromcorn
AT vaamondeg modellingtheeffectoftemperatureandwateractivityofaspergillusflavusisolatesfromcorn
AT dalceroa modellingtheeffectoftemperatureandwateractivityofaspergillusflavusisolatesfromcorn
AT ramosaj modellingtheeffectoftemperatureandwateractivityofaspergillusflavusisolatesfromcorn
AT marins modellingtheeffectoftemperatureandwateractivityofaspergillusflavusisolatesfromcorn
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