Navegando por Autor "Tremarin, Andréia"
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Artigo Modeling the growth of Byssochlamys fulva and Neosartorya fischeri on solidified apple juice by measuring colony diameter and ergosterol content(Elsevier, 2015-01-16) Tremarin, Andréia; Longhi, Daniel Angelo; Salomão, Beatriz de Cassia Martins; Aragão, Gláucia Maria FalcãoByssochlamys fulva and Neosartorya fischeri are heat-resistant fungi which are a concern to food industries (e.g. apple juice industry) since their growth represents significant economic liabilities. Although the most common method used to assess fungal growth in solid substrates is by measuring the colony's diameter, it is difficult to apply this method to food substrates. Alternatively, ergosterol contents have been used to quantify fungal contamination in some types of food. The current study aimed at modeling the growth of the heat-resistant fungi B. fulva and N. fischeri by measuring the colony diameter and ergosterol content, fitting the Baranyi and Roberts model to the results, and finally establishing a correlation between the parameters of the two analytical methods. Whereas the colony diameter was measured daily, the quantification of ergosterol was performed when the colonies reached diameters of 30, 60, 90, 120 and 150 mm. Results showed that B. fulva and N. fischeri were able to grow successfully on solidified apple juice at 10, 15, 20, 25 and 30 °C, and the Baranyi and Roberts model showed good ability to describe growth data. The correlation curves between the parameters of colony diameter and ergosterol content were obtained with satisfactory statistical indexesArtigo Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys fulva Growth in Apple Juices(Springer Nature, 2017-01-05) Tremarin, Andréia; Aragão, Gláucia Maria Falcão; Salomão, Beatriz de Cássia Martins; Brandão, Teresa R. S.; Silva, Cristina L. M.Byssochlamys fulva is an ascospore producer fungus known to be heat resistant and commonly found in fruit juices. This work aims at studying the influence of soluble solid content and storage temperature on the growth of B. fulva in apple juices. Agar-added apple juices, adjusted to different levels of soluble solids (12, 20, 25, 35, 45, 55, 70 °Bx) were artificially inoculated with B. fulva spores and incubated at different temperatures (10, 15, 20, 25, 30 °C). Microorganisms’ growth was assessed every day for a total of 3 months. A Gompertz-based model was used in experimental data fit for each soluble solid and temperature condition applied. Kinetic parameters were estimated by nonlinear regression procedures. The soluble solids and temperature effects were thereafter included in the primary Gompertz-based model. The predictive ability of this expression in terms of B. fulva growth was successfully proven for the range of conditions tested