Mould growth and conidiation in cereal grains as affected by water activity and temperature

The effects of different water activities (aw) and temperatures on growth of storage moulds (Aspergillus candidus and Penicillium implicatum) on maize and paddy rice grains were measured using ergosterol content and dilution plating. The results showed that the mode of fungal growth depends on aw. In all cases, conidiation occurred more readily at low aw, whereas mycelial growth is more marked at higher aw. The xerotolerant, thermophilic characteristics of A. candidus were more clearly revealed by the ergosterol content, which reflected mycelial development, than by enumeration of spores formed. The ergosterol content proved to be a better index of technological quality of cereals (assessed by acidity) than the number of fungal propagules. A 10‐fold increase in the number of spores corresponded to a doubling of the ergosterol content.