Development of a model describing the effect of temperature, water activity and (gel) structure on growth and ochratoxin A production by Aspergillus carbonarius in vitro and evaluation in food matrices of different viscosity

dc.contributor.author	Kapetanakou, AE	en
dc.contributor.author	Ampavi, A	en
dc.contributor.author	Yanniotis, S	en
dc.contributor.author	Drosinos, EH	en
dc.contributor.author	Skandamis, PN	en
dc.date.accessioned	2014-06-06T06:51:16Z
dc.date.available	2014-06-06T06:51:16Z
dc.date.issued	2011	en
dc.identifier.issn	07400020	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.fm.2010.06.001	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5417
dc.subject	Gelatin	en
dc.subject	Growth	en
dc.subject	Modeling	en
dc.subject	Ochratoxin A	en
dc.subject	Temperature	en
dc.subject	Water activity	en
dc.subject.other	gelatin	en
dc.subject.other	ochratoxin	en
dc.subject.other	water	en
dc.subject.other	article	en
dc.subject.other	Aspergillus	en
dc.subject.other	biological model	en
dc.subject.other	comparative study	en
dc.subject.other	food control	en
dc.subject.other	growth, development and aging	en
dc.subject.other	heat	en
dc.subject.other	kinetics	en
dc.subject.other	metabolism	en
dc.subject.other	methodology	en
dc.subject.other	viscosity	en
dc.subject.other	Aspergillus	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Gelatin	en
dc.subject.other	Hot Temperature	en
dc.subject.other	Kinetics	en
dc.subject.other	Models, Biological	en
dc.subject.other	Ochratoxins	en
dc.subject.other	Viscosity	en
dc.subject.other	Water	en
dc.subject.other	Aspergillus carbonarius	en
dc.subject.other	Fungi	en
dc.title	Development of a model describing the effect of temperature, water activity and (gel) structure on growth and ochratoxin A production by Aspergillus carbonarius in vitro and evaluation in food matrices of different viscosity	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.fm.2010.06.001	en
heal.publicationDate	2011	en
heal.abstract	The present study aimed: (i) to develop models for the combined effect of water activity (0.99, 0.94 and 0.90), microstructure expressed as 0, 5, 10 and 20% w/v gelatin, and temperature (15, 20 and 25 °C), on growth and OTA production rates by Aspergillus carbonarius; and (ii) to evaluate the performance of the developed models on food matrices (jelly, custard and marmalade) of different viscosity at pH 5.5. The square root of biomass increase rate (fungal growth rate) and OTA production rate were determined by the Baranyi model and were further modeled as a function of temperature, gelatin concentration and aw by applying polynomial models. Time for visible growth and the upper asymptote of the OTA production curve were also determined by the Baranyi model. Increase in gelatin concentration resulted in a significant delay in all parameters describing fungal growth and OTA production rates, at all temperatures and aw. The effect of microstructure on fungal growth and OTA production rates was less evident at stress conditions of aw and temperature. Detection time for visible fungal growth was markedly influenced by aw and temperature. Coefficients of determination were 0.899 and 0.887 for the models predicting the square root (μmax) of growth and OTA production rate, respectively. Predictions of growth rate agreed well with the recorded data of custard and marmalade, while observations of OTA production rate indicated low agreement with model predictions, in all food matrices except for marmalade. The present findings may provide a basis for reliable assessment of the risk of fungal growth and OTA production in foods of different structural and rheological properties. © 2010 Elsevier Ltd.	en
heal.journalName	Food Microbiology	en
dc.identifier.issue	4	en
dc.identifier.volume	28	en
dc.identifier.doi	10.1016/j.fm.2010.06.001	en
dc.identifier.spage	727	en
dc.identifier.epage	735	en