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Properties of Water in Foods pp 273–292Cite as

Effect of Water Activity on Mold Growth and Mycotoxin Production

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Part of the book series: NATO ASI Series ((NSSE,volume 90))

Abstract

Molds which contaminate agricultural products, foods and feeds, form a very heterogenous group of microorganisms in respect of their water requirements. Host microfungi occurring in such products need very high aw, close to the maximum, to develop, but some genera include species able to grow at much lower aw levels. Jarvis (32) makes the distinction between hydrophilic fungi, unable to develop below 0,90 aw, mesoxerophilic species which can grow at aw 0,90 – 0,80 and xerophilic fungi capable of growth below aw 0,80. Pitt (65) defines xerophiles as “fungi which are capable of growth, under at least one set of environmental conditions, at aw below 0,85”. This limit seems to be of some practical interest but it is probably better today to consider such species as “xerotolerant” (11, 14, 21) and to reserve the term “xerophilic” for the very few molds which are markedly inhibited by high aw levels like Monascus bisporus.

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Authors
  1. D. Richard-Molard
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  2. L. Lesage
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  3. B. Cahagnier
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Editors and Affiliations

  1. Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l’Alimentation, Université de Dijon, Dijon, France

    D. Simatos

  2. Institut National de la Recherche Agronomique, Nantes, France

    J. L. Multon

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© 1985 Martinus Nijhoff Publishers, Dordrecht

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Richard-Molard, D., Lesage, L., Cahagnier, B. (1985). Effect of Water Activity on Mold Growth and Mycotoxin Production. In: Simatos, D., Multon, J.L. (eds) Properties of Water in Foods. NATO ASI Series, vol 90. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5103-7_17

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  • DOI: https://doi.org/10.1007/978-94-009-5103-7_17

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