Impact of water activity on the radial growth of fungi in a dairy environment - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Journal Articles Food Research International Year : 2022

Impact of water activity on the radial growth of fungi in a dairy environment

Jean-Luc Jany
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  • PersonId : 1036140
Audrey Pawtowski
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  • PersonId : 1130383
Georges Barbier
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  • PersonId : 862171
Valérie Vasseur
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  • PersonId : 885791
Louis Coroller

Abstract

Filamentous fungi are used in the dairy industry as adjunct cultures in fermented products, but can also lead to food spoilage, waste and economic losses. The control of filamentous fungi with abiotic factors contributes to longer food shelf life and prevention of fungal spoilage. One of the main abiotic factors for controlling fungal growth in foods is water activity (aw). This study aimed to evaluate radial growth as a function of aw for sixteen fungal adjuncts and/or spoilers isolated from dairy products or a dairy environment. Glycerol (a non-ionic compound) and sodium chloride (NaCl, an ionic compound) were used to adjust the aw of culture media. This study showed significant diversity in the responses of the tested fungal strains as a function of medium aw. The growth response of Penicillium bialowiezense and Sporendonema casei was binary, with no clear decrease of growth rate until the growth limit, when the aw was reduced. For the strains of Bisifusarium domesticum, Mucor circi-nelloides and Penicillium camemberti, a decrease of aw had the same impact on radial growth rate regardless of the aw belonging to their growth range. For the strains of Aspergillus flavus, Cladosporium herbarum, Geotrichum candidum, Mucor lanceolatus, Penicillium expansum, Penicillium fuscoglaucum, Penicillium nalgiovense, Paecilomyces niveus, Penicillium roqueforti, Penicillium solitum and Scopulariopsis asperula, the impact of a decrease in aw was more pronounced at high aw than at low aw. A mathematical model was suggested to describe this impact on the radial growth rate. For all tested species, radial growth was more sensitive to NaCl than glycerol. The ionic strength of NaCl mainly explains the difference in the effects of the two solutes.
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Dates and versions

hal-03736427 , version 1 (28-05-2024)

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Valle Marion, Nicolas Nguyen van Long, Jean-Luc Jany, Thibaud Bregier, Audrey Pawtowski, et al.. Impact of water activity on the radial growth of fungi in a dairy environment. Food Research International, 2022, 157, pp.111247. ⟨10.1016/j.foodres.2022.111247⟩. ⟨hal-03736427⟩
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