Advances in Food Mycology

p
1.0
0.9
0.8
0.7
0.6
0.5
0.4
0.3
0.2
0.1
0.0
2.7
2.9
3.1
3.3
pH
3.5
3.7
3.9
4.1
5
10
15
20
25
30
Temperature
(�C)
Figure 2. Aspergillus flavus, A. ochraceus and A. parasiticus cocktail probability of
growth (p) in potato dextrose agar formulated with a w 0.98, selected pH values
and 1000 ppm vanillin concentration after one month of incubation at different
temperatures.
p
1
0.9
0.8
0.7
0.6
0.5
0.4
0.3
0.2
0.1
0
0
100
200
300
400
500
600
concentration (ppm)
700
800
900
1000 3.0
5.0
4.6
4.2
3.8
3.4
Figure 3. Aspergillus flavus probability of growth (p) in potato dextrose agar formulated
with selected pH, sodium benzoate concentration (ppm) and a w 0.94 after one
month of incubation at 25°C.
pH