SURFACE GROWTH OF GEOTRICHUM CANDIDUM: EFFECT OF THE ENVIRONMENTAL FACTORS ON ITS DYNAMICS

<p>&nbsp;</p><p style="text-align: justify; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; font-family: 'Times New Roman', serif; font-size: small; background-position: initial initial; background-repeat: initial initial;"><span style="font-size: 10.0pt; color: black; mso-ansi-language: EN-GB;" lang="EN-GB">The growth dynamics of<span>&nbsp;</span><em>Geotrichum candidum</em><span>&nbsp;</span>was studied on the surface of the skim milk agar with respect to the temperature, pH and water activity/NaCl content. At pH ranging from 5.0 to 7.0, the fungus growth rates were similar, whereas the temperature and water activity represented by salt addition in concentration of 3 % influenced the growth significantly. The effect of incubation temperature on the surface growth rate was modelled with G-<em>T</em>_wmodel. Designed model proved to be good predictor of fungus growth at used environmental conditions. As the filamentous fungus under study is commonly present on the surface of various cheeses, the quantitative data found in this work can provide useful information closely related to real fungus growth, e.g. calculation of time required for<span>&nbsp;</span><em>G. candidum</em><span>&nbsp;</span>to reach visible 3 mm colony. The predictions showed that, for example at 0 % NaCl content, such colonies were grown for<span>&nbsp;</span></span><span style="font-size: 10pt; font-family: "Times New Roman","serif";"><span style="font-size: 10.0pt; color: black;">52.2</span></span><span style="font-size: 10pt; font-family: "Times New Roman","serif";"><span style="font-size: 10.0pt; color: black; mso-ansi-language: EN-GB;" lang="EN-GB">,<span>&nbsp;</span></span></span><span style="font-size: 10pt; font-family: "Times New Roman","serif";"><span style="font-size: 10.0pt; color: black;">30.7</span></span><span style="font-size: 10pt; font-family: "Times New Roman","serif";"><span style="font-size: 10.0pt; color: black; mso-ansi-language: EN-GB;" lang="EN-GB">,<span>&nbsp;</span></span></span><span style="font-size: 10pt; font-family: "Times New Roman","serif";"><span style="font-size: 10.0pt; color: black;">18.4, 14.4, 13.9 h</span></span><span style="font-size: 10pt; font-family: "Times New Roman","serif";"><span style="font-size: 10.0pt; color: black; mso-ansi-language: EN-GB;" lang="EN-GB">at temperatures of 10, 14, 19, 23, 27 &deg;C, respectively.<br /><br /><span style="font-size: small;"><strong><span style="font-size: 8.5pt; font-family: "Verdana","sans-serif"; color: #111111; mso-ansi-language: EN-GB;" lang="EN-GB">doi:10.5219/109</span></strong></span></span></span></p><p>&nbsp;</p>