Modelado del efecto de la temperatura, actividad de agua y pH sobre el crecimiento de Rhizopus oryzae

Abstract

The proposal of this work was modeling the growth of Rhizopus oryzae- fungus deteriorative food- in function of temperature, water activity (a W) and pH. Growth curves of R. oryzae were generated at conditions of temperature (20 and 30°C), aW (0.895 and 0.99) and pH (3 and 5) giving in factorial full design. Such curves were obtained to graphic the colony diameter versus time and were adjusted with the Baranyi model in order to obtain the growth parameters - specific growth rate, latency of time and maximal growth-, to left was generated a polynomial model. The three factors were statistically significant (p<0.001) on the fungi growth.