Mold conidia germination was used as a microbial probe of food stability in sucrose, starch, and sucrose/starch systems. A group of nuclear magnetic resonance (NMR) and differential scanning calorimeter (DSC) techniques were used to fully characterize the water and solid mobility and glass transition temperature (Tg) of the systems, respectively. Water content, a(w), and 2H NMR R1 and R2 relaxation rates did not predict mold germination time. We concluded that the self-diffusion coefficient, (translational mobility of water), the DSC Tg (overall system mobility), and to a more limited extent, the 2H NMR R2* relaxation rate and the 13C T(1ρ) (solids mobility), could provide alternative measures to supplement a(w) for predicting food stability and safety.
|Original language||English (US)|
|Number of pages||10|
|Journal||Journal of food science|
|State||Published - Jan 1 1999|
- Conidia germination
ASJC Scopus subject areas
- Food Science