Battey, A.S., Duffy, S. and Schaffner, D.W. (2001) Modeling Mould Spoilage in Cold-Filled Ready-to-Drink Beverages by Aspergillus niger and Penicillium spinulosum. Food Microbiology, 185, 521-529.
http://dx.doi.org/10.1006/fmic.2001.0438

has been cited by the following article:

• TITLE: Effect of Temperature, pH and Water Activity on Penicillium digitatum Growth

  AUTHORS: María Luisa Carrillo-Inungaray, Madeleine Hidalgo-Morales, Guadalupe del Carmen Rodríguez-Jimenes, Miguel Ángel García-Alvarado, Mario Ramírez-Lepe, Abigail Reyes Munguía, Victor Robles-Olvera

  KEYWORDS: Fungi Growth Model, P. Digitatum, Slow Growth, Food Safety, Food Spoilage

  JOURNAL NAME: Journal of Applied Mathematics and Physics, Vol.2 No.10, September 24, 2014

  ABSTRACT: Growth curves fitted Penicillium digitatum were used to analyze the effect of temperature, pH and aw on their growth. To asses observance of independent variable effects on all growth parameters (λ, latency time, μ, growth rate and ymax maximal growth) a slow growth strain of P. digitatum was employed. Growth curves were obtained at different conditions of temperature (10?C - 40?C), pH (3.0 - 7.0) and water activity (0.800 - 0.990) and growth parameters were calculated by fitting of logistic model. Polynomial models were made by linear regression and all terms (linear, quadratic and interactive effects) were statistically significant (p P. digitatum, are very similar to modeling of bacterial growth.