بررسی کینتیک جوانه زنی و رشد شعاعی کپک آسپرژیلوس فومیگاتوس جدا شده از کیک روغنی تحت شرایط مختلف فعالیت آبی و دما

نویسندگان
حسن نخچیان
فریده طباطبایی یزدی
سیدعلی مرتضوی
محبت محبی
گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
10.52547/fsct.18.114.291
چکیده
در این پژوهش اثر فعالیت آبی (9/0-65/0) و دما (30-15 درجه سانتیگراد) و اثر متقابل این دو بر کینتیک سرعت جوانه­زنی و رشد شعاعی کپک آسپرژیلوس فومیگاتوس جدا شده از کیک روغنی صنعتی در محیط کشت عصاره مخمر گلوکز کلرامفینیکول آگار طی 60 روز و همچنین قابلیت مدل­های گومپرتز و لوجستیک برای برازش داده­ها مورد ارزیابی قرار گرفتند. به طوری که افزایش فعالیت آبی در محدوده مورد بررسی و دما (15 تا 25 درجه سانتیگراد) باعث افزایش سرعت جوانه­زنی و رشد شعاعی کپک آسپرژیلوس فومیگاتوس شد (05/0 > P). در aw ثابت، افزایش درجه حرارت از دمای 25 تا 30 درجه سانتیگراد باعث کاهش معنی­دار این دو پارامتر شد (05/0 > P). کپک آسپرژیلوس فومیگاتوس در فعالیت آبی 65/0 وارد مرحله جوانه­زنی نشد. در فعالیت آبی 7/0 و 75/0 نیز تنها در دمای 15 و 25 درجه سانتیگراد جوانه­زنی رخ داد اما رشد شعاعی میسلیوم مشاهده نشد. در فعالیت آبی 8/0 نیز با وجود این که سرعت جوانه­زنی نسبتا بالا بود اما رشد میسلیوم به مقدار بسیار محدودی مشاهده شد. بیشترین میزان جوانه­زنی و همچنین رشد شعاعی مربوط به فعالیت آبی 85/0 و 9/0 و دمای 15 و 25 درجه سانتیگراد بود (05/0 > P). بنابراین بهینه رشد کپک آسپرژیلوس فومیگاتوس در دمای 25 درجه سانتیگراد و فعالیت آبی 9/0 مشاهده شد. با توجه به بسته­بندی کیک که نسبت به رطوبت محیط نفوذناپذیر است بهترین زمان ماندگاری کیک در aw برابر 7/0 توصیه می­شود. برازش منحنی­های رشد نیز نشان داد که پارامترهای به دست آمده از مدل لوجیستیک دقیق­تر از پارمترهای مدل گومپرتز است.
کلیدواژه‌ها
جوانه‌زنی
فعالیت آبی
کپک
کیک
مدل‌سازی

موضوعات

عنوان مقاله English

Investigating the germination and growth kinetic of Aspergillus fumigatus isolated from cake under different conditions of aw and temperature

نویسندگان English

Hassan Nakhchian
farideh tabatabaei yazdi
Seyed Ali Mortazavi
Mohebbat Mohebbi
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad
چکیده English

The impact of aw (0.65-0.9), temperature (15-30°C) and their interaction on the germination and radius growth of Aspergillus fumigatus isolated from cake was surveyed on Yeast Extract Glucose Chloramphenicol Agar (YGC-Agar) during 60 days as well as the capabilities of Gompertz and Logistic models for fitting data were explored. Rising aw (from 0.65 to 0.9) and temperature (from 15 to 25°C) caused significant enhancing of germination and growth rate of A. fumigatus (P < 0.05). However, in constant aws, further increasing of temperature (up to 30°C) led to meaningful decreasing of these parameters (P < 0.05). A. fumigatus did not germinate at aw 0.65. In addition, germination was observed at aw 0.7 and 0.75 only when the temperature was 15 and 25°C while the mycelium growth was not occurred at these conditions. Although the germination rate was relatively high at aw 0.8, the mycelium growth was very limited. The most amount of germination and radius growth was for aw 0.85 -0.9 and temperature 15-25°C (P < 0.05). Consequently, the optimum growth of A. fumigatus was seen at aw 0.9 and temperature 25°C and the best shelf life of cake proved at aw < 0.7. Furthermore, fitting the growth curves demonstrated the more accuracy of Logistic model rather than Gomperts model.

کلیدواژه‌ها English

Germination
Water activity
mold
Cake
Modelling
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