Effect of water activity and temperature on growth of Penicillium citreoviride and Penicillium citrinum on MiGao (rice cake)

• Published in: Canadian journal of microbiology Vol. 53; no. 2; pp. 231 - 236
• Main Authors: Ji, Y, Zhu, K.X, Qian, H.F, Zhou, H.M
• Format: Journal Article
• Language: English
• Published: Ottawa, ON National Research Council of Canada 01.02.2007; NRC Research Press; Canadian Science Publishing NRC Research Press
• Subjects: Action of physical and chemical agents; activité de l'eau; Bacteria; Biological and medical sciences; cooked foods; food contamination; Food Microbiology; Food science; Fundamental and applied biological sciences. Psychology; gâteau de riz; Immunization; microbial contamination; Microbial growth; Microbiology; Mold; Molds (Fungi); Mycology; Oryza; Oryza sativa; Penicillium; Penicillium - growth & development; Penicillium citreoviridae; Penicillium citreoviride; Penicillium citrinum; Regression analysis; Rice; rice cake; steamed rice cakes; steaming; Studies; Temperature; température; Traditional foods; Water; water activity; Monocotyledones; Temperature; Statistical analysis; Cake; Cereal crop; Fungi; Oryza sativa; Penicillium citreoviride; Water activity; Gramineae; Angiospermae; Spermatophyta; Mould; Fungi Imperfecti; Penicillium citrinum
• ISSN: 0008-4166; 1480-3275
• DOI: 10.1139/W06-096

Contamination by mold is a serious problem in steam-cooked rice cake, a traditional Chinese food. Growth responses to different temperatures and water activity values for Penicillium citreoviride and Penicillium citrinum , two of the most common molds, were investigated. Partial least square regression analysis showed that the growth of the two fungi did not differ in response to changes in water activity and temperature. Optimum water activity for growth was 0.90 and optimum temperatures for growth were 30 °C in most cases.