Development and application of predictive models for fungal growth as tools to improve quality control in yogurt production

作者：Gougouli Maria; Kalantzi Kelly; Beletsiotis Evangelos; Koutsoumanis Konstantinos P^*

来源：Food Microbiology, 2011, 28(8): 1453-1462.

DOI：10.1016/j.fm.2011.07.006

• Fungal growth models
• Temperature
• Inoculum size
• Yogurt

The effect of storage temperature (0-40 degrees C) and inoculum size (10(1)-10(5) spores) on the mycelium growth kinetics of 12 fungal species on yogurt were monitored. A cardinal model with inflection (CMI) was used to describe the effect of temperature on the growth rate (mu) and the lag time (lambda) of each isolate. Significant differences on the temperature dependence of the mycelium growth between the tested species were observed. Depending on the strain, the estimated minimum, optimum and maximum temperature parameters for mu (T(min), T(opt), T(max)) ranged from -7.6 to 9.6, 19.5 to 37.8 and 29.8 to 46.9 degrees C, respectively. Only lambda was found to be affected by the inoculum size and a linear relation between Ln (lambda) and Log (inoculum size) was revealed. The inoculum level did not influence the values of T(min), T(opt) and T(max) for lambda. Based on the above observations, the combined effect of inoculum size and temperature on lambda was modeled using a modified CMI. The parameter lambda(opt) (lambda at optimum conditions) was expressed as a function of the inoculum size. Validation studies showed a good performance of the developed models. The application scheme of the models for improving fungi control in yogurt productions is discussed.

• 出版日期2011-12