Effect of solute and matric potential on growth rate of fungal species isolated from cheese

Marín, Paloma; Palmero Llamas, Daniel y Jurado García-Posada, Miguel (2014). Effect of solute and matric potential on growth rate of fungal species isolated from cheese. "International Dairy Journal", v. 36 (n. 2); pp. 89-94. ISSN 0958-6946.

Descripción

Título: Effect of solute and matric potential on growth rate of fungal species isolated from cheese
Autor/es:
  • Marín, Paloma
  • Palmero Llamas, Daniel
  • Jurado García-Posada, Miguel
Tipo de Documento: Artículo
Título de Revista/Publicación: International Dairy Journal
Fecha: Junio 2014
Volumen: 36
Materias:
Escuela: E.U.I.T. Agrícolas (UPM)
Departamento: Producción Vegetal: Botánica y Protección Vegetal [hasta 2014]
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

The effect of water potential ( J w ) on the growth of 15 fungal species isolated from cheeses was analysed. The species, identified mainly by analysis of DNA sequences, belonged to genera Penicillium , Geotrichum , Mucor , Aspergillus , Microascus and Talaromyces . Particularly, the effect of matric potential ( J m ), and ionic (NaCl) and non-ionic (glycerol) solute potentials ( J s ) on growth rate was studied. The response of strains was highly dependent on the type of J w . For J s , clear profiles for optimal, permissive and marginal conditions for growth were obtained, and differences in growth rate were achieved comparing NaCl and glycerol for most of the species. Conversely, a sustained growth was obtained for J m in all the strains, with the exception of Aspergillus pseudoglaucus , whose growth increased proportionally to the level of water stress. Our results might help to understand the impact of environmental factors on the ecophysiology and dynamics of fungal populations associated to cheeses.

Más información

ID de Registro: 23052
Identificador DC: http://oa.upm.es/23052/
Identificador OAI: oai:oa.upm.es:23052
Depositado por: Memoria Investigacion
Depositado el: 19 Mar 2014 11:55
Ultima Modificación: 01 Jul 2015 22:56
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