This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Cuppers, H. G. Articles by Brul, S. Search for Related Content PubMed PubMed Citation Articles by Cuppers, H. G. Articles by Brul, S. Agricola Articles by Cuppers, H. G. Articles by Brul, S.

 Previous Article  |  Next Article 

Appl. Environ. Microbiol., 10 1997, 3764-3769, Vol 63, No. 10
Copyright © 1997, American Society for Microbiology

A model for the combined effects of temperature and salt concentration on growth rate of food spoilage molds

HG Cuppers, S Oomes and S Brul
Unilever Research Laboratorium Vlaardingen, The Netherlands. henk.cuppers@unilever.com

We modeled mold growth on a solid culture medium at various temperatures and NaCl concentrations by using five common food spoilage molds (Penicillium roqueforti, Trichoderma harzianum, Paecilomyces variotii, Aspergillus niger, and Emericella nidulans). For the description of the growth rate (expressed as the increase in colony diameter per unit of time) as a function of temperature and NaCl concentration, a six-parameter model has been developed. The model combines either the Rosso-type or the Ratkowsky-type temperature dependence with the NaCl concentration dependence derived from the relationship between the growth rate and square root of (1 - water activity), as proposed by Gibson and coworkers (A. M. Gibson, J. Baranyi, J. I. Pitt, M. J. Eyles, and T. A. Roberts, Int. J. Food Microbiol. 23:419-431, 1994). The model will be of use to food microbiologists whose aim is to predict the likelihood of fungal spoilage.

This article has been cited by other articles:

• Char, C., Guerrero, S., Gonzalez, L., Alzamora, S. M. (2005). Growth Response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine Milk Jam. Food Science and Technology International 11: 297-305 [Abstract]  
• Vindelov, J., Arneborg, N. (2002). Effects of Temperature, Water Activity, and Syrup Film Composition on the Growth of Wallemia sebi: Development and Assessment of a Model Predicting Growth Lags in Syrup Agar and Crystalline Sugar. Appl. Environ. Microbiol. 68: 1652-1657 [Abstract] [Full Text]  
• Membré, J.-M., Kubaczka, M., Chéné, C. (1999). Combined Effects of pH and Sugar on Growth Rate of Zygosaccharomyces rouxii, a Bakery Product Spoilage Yeast. Appl. Environ. Microbiol. 65: 4921-4925 [Abstract] [Full Text]  
• Gänzle, M. G., Ehmann, M., Hammes, W. P. (1998). Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation. Appl. Environ. Microbiol. 64: 2616-2623 [Abstract] [Full Text]