
| Ingredient | Amount for 1.000 ml |
| bio-Thione | 2,00 g |
| Yeast extract | 6,00 g |
| Monopotassium phosphate | 0,5 g |
| Dipotassium phosphate | 0,5 g |
| Chromogen substrate (hexosamine) | 0,05 g |
| ADA butter | 0,6 g |
| Gentamicin sulfate | 0,10 g |
| Chloranphenicol | 0,05 |
| Agar | 14,00 g |
| Growth of mycelium | Temperature |
|---|---|
| optimum growth of mycelium | 25-30 |
| maximum growth of mycelium | 30-40 |
| As example Penicillium optimum | 20-25 |
| As example Aspergillus optimum | 25-35 |
| Minimum growth of mycelium | 0 |
| optimum growth of mycelium | 30-40 |
| maximum growth of mycelium | 50 |
| As example Mucorales optimum | 30-41 |
| Minimum growth of mycelium | 25 |
| optimum growth of mycelium | 35-45 |
| maximum growth of mycelium | 55-60 |
| As example Rhizomucor pusillus |
| pH-optimum | 4.5 - 6.5 |
| pH-maximum in the majority | 8.0 |
| Exceptions are | |
| 9.8 - 10.5 for: | |
| Aspergillus niger, | |
| Penicillium italicum, | |
| Aspergillus flavus. | |
| pH-minimum for growth of moulds | 2.0 and below |
| Moulds are aerobic | |
| They grow however also as microaerobic | |
| Many Mucorales can produce fermentation. | |
| Increasing CO |
|
| growth of many moulds. | |
| At the same time reducing oxygen | |
| stops completely growth of molds on fruits. |
| Fresh | moulds | DRBC | on surface |
| food | yeasts | TGY | pourplate |
| MEA, OGY | |||
| yeasts and | DRBC | ||
| moulds | |||
| Nuts,cereals | yeasts and | DRBC | on surface |
| moulds | |||
| Fruit juice | yeasts | TGY, MEA, OGY | pourplate |
| Concentrated | xerophile | MY50G | pourplate |
| fruits | yeasts | ||
| Dried food | yeasts and | DG18 | on surface |
| moulds | |||
| dried fruits | yeasts | MY50G | on surface |
| and chocolate | molds | ||
| xerophile | |||
| All samples | aflatoxins | AFPA | |
| on surface or | pourplate | ||
| All samples | Ochratoxin | DRYS | on surface or |
| pourplate |
| Yeast | sucrose | maltose |
|---|---|---|
| Candida albicans | - | + |
| Candida tropicalis | + | + |
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OurFood (c) 1998 - 2010 by Karl Heinz Wilm - Imprint (Impressum)