Skip to Main content Skip to Navigation
Journal articles

Physiological traits of Penicillium glabrum strain LCP 08.5568, a filamentous fungus isolated from bottled aromatised mineral water

Abstract : Penicillium glabrum is an ubiquitous fungus distributed world wide. This fungus is a frequent contaminant in the food manufacturing industry. Environmental factors such as temperature, water activity and pH have a great influence on fungal development. In this study, a strain of P. glabrum referenced to as LCP 08.5568, has been isolated from a bottle of aromatised mineral water. The effects of temperature, aw and pH on radial growth rate were assessed on Czapeck Yeast Agar (CYA) medium. Models derived from the cardinal model with inflection (Rosso et al., 1993 An unexpected correlation between cardinal temperatures of microbial growth highlighted by a new model. J Theor. Bio. 162, 447-463) were used to fit the experimental data and determine for each factor, the cardinal parameters (minimum, optimum and maximum). Precise characterisation of the growth conditions for such a fungal contaminant, has an evident interest to understand and to prevent spoilage of food products.
Document type :
Journal articles
Complete list of metadatas

Cited literature [50 references]  Display  Hide  Download

https://hal.univ-brest.fr/hal-00551244
Contributor : Valérie Vasseur <>
Submitted on : Monday, January 3, 2011 - 10:14:55 AM
Last modification on : Thursday, July 18, 2019 - 9:32:03 AM
Long-term archiving on: : Monday, April 4, 2011 - 2:50:55 AM

Identifiers

Collections

Citation

Laurent Nevarez, Valérie Vasseur, A. Le Madec, M. A. Le Bras, Louis Coroller, et al.. Physiological traits of Penicillium glabrum strain LCP 08.5568, a filamentous fungus isolated from bottled aromatised mineral water. International Journal of Food Microbiology, Elsevier, 2009, 130 (3), pp.166-171. ⟨10.1016/j.ijfoodmicro.2009.01.013⟩. ⟨hal-00551244⟩

Share

Metrics

Record views

414

Files downloads

8821