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ASCOSPORES OF Byssochlamys fulva COMPARED WITH THOSE OF A HEAT RESISTANT Aspergillus
Author(s) -
Splittstoesser D. F.,
Splittstoesser C. M.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12579.x
Subject(s) - food science , spore , aspergillus , distilled water , heat resistance , aspergillus niger , biology , citric acid , microbiology and biotechnology , fumaric acid , sugar , botany , chemistry , biochemistry , materials science , chromatography , composite material
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.