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Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds

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Abstract
This study evaluated the effect of both gaseous and dissolved oxygen (O-2) concentration (0 - 21%) on the growth of six heat-resistant moulds (HRMs) (Neosartorya and Byssochlamys spp.) previously isolated from high-acid fruit products. The study was performed in acidified potato dextrose agar (aPDA) with all six HRMs and with B. fulva and N. fischeri in strawberry, apple and orange juice-based media. At >= 0.15% O-2, visible growth of the HRMs occurred within 3-6 days. Complete inhibition on aPDA did not occur even at very low levels of dissolved O-2 (ca. 0.01% O-2). With the exception of B. fulva, decrease of the O-2 concentration to <= 0.03% resulted in significantly (p < 0.05) longer times to visible growth. The growth of N. laciniosa, N. fischeri, B. nivea and B. fulva was inhibited for 30 days when they were incubated under strict anaerobic conditions. As in aPDA, B. fulva and N. fischeri grew in the three fruit-based media at O-2 concentrations >= 0.15%. Significantly slower (p < 0.05) growth was observed for N. fischeri in orange juice medium. Strategies to inhibit the growth of HRMs should therefore not be based entirely on establishing low headspace O-2 levels. With this in mind, the effect of low O-2 concentrations ( < 1%) should be studied in combination with other factors (hurdles) such as antioxidants, organic acids, sugars (a(w)), storage temperature and pasteurization intensity, in order to predict the growth inhibition of the HRMs.
Keywords
Byssochlamys, Neosartorya, Oxygen depletion, Fruit products, Predictive microbiology, Food preservation, HIGH-CARBON DIOXIDE, MYCOTOXIN PRODUCTION, BYSSOCHLAMYS-FULVA, NEOSARTORYA-FISCHERI, GERMINATION TIME, FRUIT JUICES, APPLE JUICE, FUNGI, TEMPERATURE, FOOD

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MLA
Lane, Juliana, et al. “Assessment of Minimum Oxygen Concentrations for the Growth of Heat-Resistant Moulds.” FOOD MICROBIOLOGY, vol. 84, 2019, doi:10.1016/j.fm.2019.103243.
APA
Lane, J., Samapundo, S., Cadore Pimentel, G., Van Impe, J., Sant’Ana, A. S., & Devlieghere, F. (2019). Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds. FOOD MICROBIOLOGY, 84. https://doi.org/10.1016/j.fm.2019.103243
Chicago author-date
Lane, Juliana, Simbarashe Samapundo, Gabriela Cadore Pimentel, Jan Van Impe, Anderson S. Sant’Ana, and Frank Devlieghere. 2019. “Assessment of Minimum Oxygen Concentrations for the Growth of Heat-Resistant Moulds.” FOOD MICROBIOLOGY 84. https://doi.org/10.1016/j.fm.2019.103243.
Chicago author-date (all authors)
Lane, Juliana, Simbarashe Samapundo, Gabriela Cadore Pimentel, Jan Van Impe, Anderson S. Sant’Ana, and Frank Devlieghere. 2019. “Assessment of Minimum Oxygen Concentrations for the Growth of Heat-Resistant Moulds.” FOOD MICROBIOLOGY 84. doi:10.1016/j.fm.2019.103243.
Vancouver
1.
Lane J, Samapundo S, Cadore Pimentel G, Van Impe J, Sant’Ana AS, Devlieghere F. Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds. FOOD MICROBIOLOGY. 2019;84.
IEEE
[1]
J. Lane, S. Samapundo, G. Cadore Pimentel, J. Van Impe, A. S. Sant’Ana, and F. Devlieghere, “Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds,” FOOD MICROBIOLOGY, vol. 84, 2019.
@article{8690268,
  abstract     = {{This study evaluated the effect of both gaseous and dissolved oxygen (O-2) concentration (0 - 21%) on the growth of six heat-resistant moulds (HRMs) (Neosartorya and Byssochlamys spp.) previously isolated from high-acid fruit products. The study was performed in acidified potato dextrose agar (aPDA) with all six HRMs and with B. fulva and N. fischeri in strawberry, apple and orange juice-based media. At >= 0.15% O-2, visible growth of the HRMs occurred within 3-6 days. Complete inhibition on aPDA did not occur even at very low levels of dissolved O-2 (ca. 0.01% O-2). With the exception of B. fulva, decrease of the O-2 concentration to <= 0.03% resulted in significantly (p < 0.05) longer times to visible growth. The growth of N. laciniosa, N. fischeri, B. nivea and B. fulva was inhibited for 30 days when they were incubated under strict anaerobic conditions. As in aPDA, B. fulva and N. fischeri grew in the three fruit-based media at O-2 concentrations >= 0.15%. Significantly slower (p < 0.05) growth was observed for N. fischeri in orange juice medium. Strategies to inhibit the growth of HRMs should therefore not be based entirely on establishing low headspace O-2 levels. With this in mind, the effect of low O-2 concentrations ( < 1%) should be studied in combination with other factors (hurdles) such as antioxidants, organic acids, sugars (a(w)), storage temperature and pasteurization intensity, in order to predict the growth inhibition of the HRMs.}},
  articleno    = {{103243}},
  author       = {{Lane, Juliana and Samapundo, Simbarashe and Cadore Pimentel, Gabriela and Van Impe, Jan and Sant’Ana, Anderson S. and Devlieghere, Frank}},
  issn         = {{0740-0020}},
  journal      = {{FOOD MICROBIOLOGY}},
  keywords     = {{Byssochlamys,Neosartorya,Oxygen depletion,Fruit products,Predictive microbiology,Food preservation,HIGH-CARBON DIOXIDE,MYCOTOXIN PRODUCTION,BYSSOCHLAMYS-FULVA,NEOSARTORYA-FISCHERI,GERMINATION TIME,FRUIT JUICES,APPLE JUICE,FUNGI,TEMPERATURE,FOOD}},
  language     = {{eng}},
  pages        = {{9}},
  title        = {{Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds}},
  url          = {{http://dx.doi.org/10.1016/j.fm.2019.103243}},
  volume       = {{84}},
  year         = {{2019}},
}

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