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.