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The effect of pH on the production of patulin in apple juice
Author(s) -
Damoglou A. P.,
Campbell D. S.
Publication year - 1986
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1986.tb01504.x
Subject(s) - patulin , bacteriology , agriculture , food processing , library science , fruit juice , agricultural science , agricultural economics , microbiology and biotechnology , food science , geography , biology , archaeology , economics , computer science , bacteria , genetics , mycotoxin
The production of patulin by P. expansum Link ex Gray growing in apple juice was determined over a range of pH. Patulin was found to be produced in large quantities over a narrow range of pH from 3‐2 to 3–8. The biomass produced increased with increasing pH. The changes in pH due to growth of the organism were found to be small.