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Int J Food Microbiol. 2004 Oct 1;96(1):19-27.

Influence of water activity and temperature on growth of isolates of Aspergillus section Nigri obtained from grapes.

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1
Food Technology Department, CeRTA-UTPV, University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain.

Abstract

The effects of water activity (aw) and temperature on growth of Aspergillus section Nigri isolated from wine grapes were investigated on an agar medium with composition similar to that of grapes. Temperatures in the range of 10-37 degrees C were tested. Optimum temperatures for growth were between 30 and 37 degrees C. Water activity levels ranging from 0.90 to 0.995 were tested. Optimum aw for growth was 0.98 in most cases. Statistical differences were found among the groups tested (A. carbonarius, A. niger aggregate and A. section Nigri uniseriates). Growth rates models for the factors assayed have been obtained.

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