期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2011
卷号：5
期号：1
DOI：10.5219/109
出版社：Association HACCP Consulting
摘要：The growth dynamics of Geotrichum candidum was studied on the surface of the skim milk agar with respect to the temperature, pH and water activity/NaCl content. At pH ranging from 5.0 to 7.0, the fungus growth rates were similar, whereas the temperature and water activity represented by salt addition in concentration of 3 % influenced the growth significantly. The effect of incubation temperature on the surface growth rate was modelled with G-Twmodel. Designed model proved to be good predictor of fungus growth at used environmental conditions. As the filamentous fungus under study is commonly present on the surface of various cheeses, the quantitative data found in this work can provide useful information closely related to real fungus growth, e.g. calculation of time required for G. candidum to reach visible 3 mm colony. The predictions showed that, for example at 0 % NaCl content, such colonies were grown for 52.2, 30.7, 18.4, 14.4, 13.9 hat temperatures of 10, 14, 19, 23, 27 °C, respectively.
