ASCOSPORES OF Byssochlamys fulva COMPARED WITH THOSE OF A HEAT RESISTANT Aspergillus
1977; Wiley; Volume: 42; Issue: 3 Linguagem: Inglês
10.1111/j.1365-2621.1977.tb12579.x
ISSN1750-3841
AutoresD. F. Splittstoesser, C.M. Splittstoesser,
Tópico(s)Mycotoxins in Agriculture and Food
ResumoABSTRACT A comparison between the heat resistant ascospores of Byssochlamys fulva and Aspergillus sp. WR1 revealed both similarities and differences. Similarities included a requirement for heat to break spore dormancy, the stimulation of heat activation by grape juice and other solutions, a nonlogarithmic order of death, and increased heat resistance in sugar solutions. A major difference was their response to organic acids: The survival of the Aspergillus in various acids was comparable to that in distilled water indicating no effect of the acids on heat resistance. With B. fulva , higher survivals were obtained in malic, tartaric, and citric acids. A major reduction in heat resistance of B. fulva was observed in the presence of fumaric, lactic, succinic and acetic acids.
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