Abstract
The study of microbial growth in relation to food environments provides essential knowledge for food quality control. With respect to its significance in the dairy industry, the growth of Geotrichum candidum isolate J in milk without and with 1% NaCl was investigated under isothermal conditions ranging from 6 to 37 °C. The mechanistic model by Baranyi and Roberts was used to fit the fungal counts over time and to estimate the growth parameters of the isolate. The effect of temperature on the growth of G. candidum in milk was modelled with the cardinal models, and the cardinal temperatures were calculated as Tmin = −3.8–0.0 °C, Topt = 28.0–34.6 °C, and Tmax = 35.2–37.2 °C. The growth of G. candidum J was slightly faster in milk with 1% NaCl and in temperature regions under 21 °C. However, in a temperature range that was close to the optimum, its growth was slightly inhibited by the lowered water activity level. The present study provides useful cultivation data for understanding the behaviour of G. candidum in milk and can serve as an effective tool for assessing the risk of fungal spoilage, predicting the shelf life of dairy products, or assessing the optimal conditions for its growth in relation to the operational parameters in dairy practices.
Funder
Vedecká Grantová Agentúra MŠVVaŠ SR a SAV
Agentúra na Podporu Výskumu a Vývoja
Subject
Fluid Flow and Transfer Processes,Computer Science Applications,Process Chemistry and Technology,General Engineering,Instrumentation,General Materials Science
Reference59 articles.
1. Microbes from raw milk for fermented dairy products
2. Interests in Geotrichum candidum for cheese technology
3. Safety assessment of dairy microorganisms: Geotrichum candidum☆
4. The good, the bad, and the ugly: Tales of mold-ripened cheese;Marcellino;Microbiol. Spectr.,2013
5. Role of Geotrichum candidum in Dairy Industry;Koňuchová;Chem. Pap.,2016