Modelling the effect of temperature and water activity on the growth rate of Aspergillus flavus and aflatoxin production in peanut meal extract agar
| Autor: | Zawiyah Sharif, Son Radu, Mohd Azuar Hamizan Rahman, Mshelia Ladi Peter, Selamat Jinap, M. A. R. Nor-Khaizura, Mahror Norlia, Joshua Mark John |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Aflatoxin
food.ingredient Arachis Water activity Colony Count Microbial Aspergillus flavus Models Biological Microbiology Peanut meal 03 medical and health sciences food Aflatoxins Agar Growth rate Food science 030304 developmental biology 0303 health sciences biology Plant Extracts 030306 microbiology Chemistry Temperature Water food and beverages General Medicine Factorial experiment biology.organism_classification Food Microbiology Food Science |
| Zdroj: | International Journal of Food Microbiology. 335:108836 |
| ISSN: | 0168-1605 |
| DOI: | 10.1016/j.ijfoodmicro.2020.108836 |
| Popis: | Aspergillus flavus is the predominant species that produce aflatoxins in stored peanuts under favourable conditions. This study aimed to describe the growth and aflatoxin production by two A. flavus strains isolated from imported raw peanuts and to model the effects of temperature and aw on their colony growth rate as a function of temperature and aw in Peanut Meal Extract Agar (PMEA). A full factorial design with seven aw levels (0.85–0.98 aw) and five temperature levels (20–40 °C) was used to investigate the growth and aflatoxin production. Colony diameter was measured daily for 28 days while AFB1 and total aflatoxin were determined on day 3, 7, 14, and 21. The maximum colony growth rate, μmax (mm/day) was estimated by using the primary model of Baranyi, and the μmax was then fitted to the secondary model; second-order polynomial and linear Arrhenius-Davey to describe the colony growth rate as a function of temperature and aw. The results indicated that both strains failed to grow at temperature of 20 °C with aw |
| Databáze: | OpenAIRE |
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