Sidjè Paule Marina Nanguy^1,, Philippe Dantigny²

In predictive mycology, most of the studies have been concerned with the influence of some environmental factors on fungal growth and production of mycotoxins at steady-state. However, germination should be the main step to be focused on, because a product is spoiled shortly after fungal conidia had germinated. In most of the studies dedicated to fungi, germination experiments were carried out immediately after spores were produced and harvested. Very few studies were concerned with the effect of storage conditions on the germination of fungal spores. The aim of this study is to show the impact of relative humidity, time of storage and temperature on germination time for the mould free shelf-life of food products determination. The effects of relative humidity, RH, time of storage, t and temperature, T on τ were assessed according to a Doehlert design in the range, 20-100%, 2-28 days and 5-25°C, respectively. The paramount influence of the relative humidity during storage on the germination time of the conidia of Penicillium chrysogenum was highlighted. An increase of the germination time was shown at reduced RH's, for increased periods of time and at lower temperatures. We can also observe a germination time, more important for conidia stored compared to fresh conidia obtained in the laboratory. The key factor was relative humidity, but time may be also of paramount importance for storage periods that exceed many weeks.

germination fungi, mould, Penicillium chrysogenum, storage, humidity, temperature