Effect of water activity and temperature on growth of Penicillium citreoviride and Penicillium citrinum on MiGao (rice cake)-Reference-Cited by-同舟云学术

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

Published:2007-02 Issue:2 Volume:53 Page:231-236
ISSN:0008-4166
Container-title:Canadian Journal of Microbiology
language:en
Short-container-title:Can. J. Microbiol.

Author:

Ji Ying¹,Zhu Kexue¹,Qian Haifeng¹,Zhou Huiming¹

Affiliation:

1. Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, 170 Huihe Road, Wuxi 214036, Jiangsu Province, Peoples Republic of China.

Abstract

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.

Publisher

Canadian Science Publishing

Subject

Genetics,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Immunology,Microbiology

Link

http://www.nrcresearchpress.com/doi/pdf/10.1139/W06-096

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