Physiological traits of Penicillium glabrum strain LCP 08.5568, a filamentous fungus isolated from bottled aromatised mineral water - Université de Bretagne Occidentale Access content directly
Journal Articles International Journal of Food Microbiology Year : 2009

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.
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Dates and versions

hal-00551244 , version 1 (03-01-2011)

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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, 2009, 130 (3), pp.166-171. ⟨10.1016/j.ijfoodmicro.2009.01.013⟩. ⟨hal-00551244⟩
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