Table 1.
Culture media used for germination assays of Xeromyces bisporus FRR 0025, Aspergillus penicillioides JH06THJ and Eurotium halophilicum FRR 2471 to characterize germination performance over the entire water‐activity window (see Fig. 1)a
| Water activityb | Stressor type and concentration (M)a | pH |
|---|---|---|
| Xeromyces bisporus FRR 0025 | ||
| 0.995 | None | 7.20 |
| 0.972 | Glycerol (0.50)+sucrose (0.10) | 7.20 |
| 0.920 | Glycerol (1.70)+sucrose (0.20) | 7.00 |
| 0.884 | Glycerol (2.40)+sucrose (0.25) | 6.90 |
| 0.849 | Glycerol (3.00)+sucrose (0.35) | 6.90 |
| 0.799 | Glycerol (3.60)+sucrose (0.35) | 6.70 |
| 0.762 | Glycerol (4.30)+sucrose (0.40) | 6.50 |
| 0.723 | Glycerol (5.00)+sucrose (0.45) | 6.50 |
| 0.699 | Glycerol (5.50)+sucrose (0.50) | 6.50 |
| 0.682 | Glycerol (5.50)+sucrose (0.60) | 6.50 |
| 0.674 | Glycerol (5.50)+sucrose (0.65) | 6.50 |
| 0.637 | Glycerol (5.50)+sucrose (0.80) | 6.30 |
| Aspergillus penicillioides JH06THJ | ||
| 0.995 | None | 7.20 |
| 0.949 | Glycerol (1.00)+NaCl (0.20) | 7.10 |
| 0.917 | Glycerol (1.50)+NaCl (0.30) | 7.10 |
| 0.880 | Glycerol (2.00)+NaCl (0.40) | 6.90 |
| 0.868 | Glycerol (2.50)+NaCl (0.40) | 6.90 |
| 0.841 | Glycerol (3.00)+NaCl (0.50) | 6.80 |
| 0.824 | Glycerol (3.50)+NaCl (0.50) | 6.80 |
| 0.802 | Glycerol (4.00)+NaCl (0.60) | 6.80 |
| 0.787 | Glycerol (4.50)+NaCl (0.70) | 6.80 |
| 0.764 | Glycerol (5.00)+NaCl (0.80) | 6.80 |
| 0.741 | Glycerol (5.50)+NaCl (1.00) | 6.80 |
| 0.709 | Glycerol (5.50)+NaCl (1.50) | 6.70 |
| 0.692 | Glycerol (5.50)+NaCl (1.60) | 6.80 |
| 0.668 | Glycerol (5.50)+NaCl (1.70) | 6.80 |
| 0.640 | Glycerol (5.50)+NaCl (1.80) | 6.70 |
| Eurotium halophilicum FRR 2471 | ||
| 0.995 | None | 7.20 |
| 0.961 | Glycerol (0.80)+NaCl (0.10)+sucrose (0.10) | 7.20 |
| 0.939 | Glycerol (1.00)+NaCl (0.20)+sucrose (0.20) | 7.20 |
| 0.900 | Glycerol (2.00)+NaCl (0.20)+sucrose (0.20) | 7.00 |
| 0.875 | Glycerol (2.50)+NaCl (0.30)+sucrose (0.30) | 6.80 |
| 0.839 | Glycerol (3.00)+NaCl (0.30)+sucrose (0.30) | 6.90 |
| 0.823 | Glycerol (3.50)+NaCl (0.40)+sucrose (0.40) | 6.70 |
| 0.805 | Glycerol (4.00)+NaCl (0.40)+sucrose (0.40) | 6.70 |
| 0.771 | Glycerol (4.50)+NaCl (0.50)+sucrose (0.50) | 6.70 |
| 0.738 | Glycerol (5.00)+NaCl (0.50)+sucrose (0.50) | 6.80 |
| 0.701 | Glycerol (5.50)+NaCl (0.50)+sucrose (0.30) | 6.70 |
| 0.685 | Glycerol (5.50)+NaCl (0.50)+sucrose (0.50) | 6.70 |
| 0.651 | Glycerol (5.50)+NaCl (0.80)+sucrose (0.50) | 6.60 |
a
All media were based on MYPiA: 1% malt extract, 1% yeast extract, 0.1% KH2PO4 and 1.5% (w/v) agar (Williams and Hallsworth, 2009).
b
The water activity of each medium was measured at the temperature at which plates were incubated (30°C) and replicate values were within ± 0.002 units for the 1 to 0.900 water‐activity range and ± 0.001 units for the 0.900 to 0.600 water‐activity range (see Experimental procedures).