Modeling the Growth of Byssochlamys fulva on Solidified Apple Juice at Different Temperatures

• Autor(a) principal: Longhi,Daniel Angelo
• Data de Publicação: 2014
• Outros Autores: Tremarin,Andréia, Carciofi,Bruno Augusto Mattar, Laurindo,João Borges, Aragão,Gláucia Maria Falcão de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Archives of Biology and Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000600971
• topic: mould growth; mathematical modeling; food microbiology; predictive mycology

The aim of this study was to establish primary and secondary models to describe the growth kinetics of Byssochlamys fulva on solidified apple juice at different temperatures. B. fulva was inoculated on solidified apple juice at 10, 15, 20, 25 and 30 °C. Linear-with-breakpoint, Baranyi and Roberts, and Huang primary models (without upper asymptote) were fitted to the data, and they showed good ability to describe the growth kinetics. B. fulva showed longer adaptation time on apple juice than on culture medium, but growth rates were similar as reported in the literature. The dependence of µmax and λ parameters on temperature was described with Square Root and Arrhenius-Davey secondary models, respectively. These models were important to establish process/storage conditions and apple juice shelf life.