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Modeling the Growth of Byssochlamys fulva on Solidified Apple Juice at Different Temperatures
| Content Provider | Semantic Scholar |
|---|---|
| Author | Longhi, Daniel Angelo Tremarin, Andréia Carciofi, Bruno Augusto Mattar Borges, João Laurindo Aragão, Gláucia Maria Falcão De |
| Copyright Year | 2014 |
| Abstract | The aim of this study was to establish primary and secondary models to describe the growth kinetics of Byssochlamys fulva on solidified apple juice at different temperature s. B. fulva was inoculated on solidified apple juice at 10, 15, 20, 25 and 30 °C. Linear-with-brea kpoint, Baranyi and Roberts, and Huang primary mode ls (without upper asymptote) were fitted to the data, nd they showed good ability to describe the growth kinetics. B. fulva showed longer adaptation time on apple juice than o n culture medium, but growth rates were similar as reported in the literature. The dependence of μ max and λ parameters on temperature was described with Squar e Root and Arrhenius-Davey secondary models, respectively. These models were important to establish process/s torage conditions and apple juice shelf life. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.scielo.br/pdf/babt/v57n6/1516-8913-babt-57-06-00971.pdf |
| Language | English |
| Access Restriction | Open |
| Subject Keyword | Acclimatization Apple juice Asymptote Byssochlamy Cape Culture Media Ethanol 0.62 ML/ML Topical Gel Filamentous fungus Kinetics Internet Protocol Ladona fulva Passalora fulva Seizures |
| Content Type | Text |
| Resource Type | Article |
