Injury and Recovery of Yeasts and Molds

Stevenson, Karen; Graumlich, T. R.

doi:10.1016/s0065-2164(08)70070-4

Cited by 20 publications

(6 citation statements)

References 63 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although no kinetic assay was performed, using two xerophilic fungi, the influence of sugars, salts, pH, and water activity in the medium on the heat-stressed conidia were evaluated and the number of resultantly formed colonies was found to vary with those factors (Beuchat andPitt, 1990a and1990b) . For even reviews, only a few has been published on fungal injury so far (Stevenson and Graumlich, 1978;Beuchat, 1984) .…”

Section: Introductionmentioning

confidence: 99%

A Modified Double Subculture Method for the Two-Mode Injuries Evaluation in a Stressed Fungal Spore Population

Horikiri

Furuta

Tsuchido³

2020

Biocontrol Sci.

View full text Add to dashboard Cite

In order to evaluate injury of a stressed fungal spore population, a modification of formerly presented double subculture method, which consists of both the conventional plate count method and the growth delay analysis method, was proposed. In this method, an apparent logarithmic growth kinetics was assumed and the previous kinetic model was improved to be able to estimate injured subpopulations in two different modes containing early occurring growth-independent and late occurring growth-dependent injuries, called the λ and μ injuries, respectively. Based on the kinetic theory developed here, this novel method was applied to heat-treated conidia of Cladosporium cladosporioides and these two mode injuries were evaluated.

show abstract

Section: Introductionmentioning

confidence: 99%

A Modified Double Subculture Method for the Two-Mode Injuries Evaluation in a Stressed Fungal Spore Population

Horikiri

Furuta

Tsuchido³

2020

Biocontrol Sci.

View full text Add to dashboard Cite

show abstract

“…In this case, however, milder heating may increase a risk of survival of cells even sublethally injured. As reviewed previously (Stevenson and Graumlich, 1978;Beuchat, 1984;Wu, 2008; , injured fungi may repair their damaged sites and grow during the subsequent storage and distribution processes.…”

Section: Introductionmentioning

confidence: 95%

Low Temperature Heating-Induced Death and Vacuole Injury in<i> Cladosporium sphaerospermum</i> Conidia

et al. 2022

View full text Add to dashboard Cite

The mechanism of thermal death of mold conidia has not been understood in detail. The purpose of this study is to analyze the death kinetics of heated conidia of Cladosporium sphaerospermum and to ascertain the expectant cell injury responsible for the death. The death of the dormant (resting) conidia of Cladosporium sphaerospermum was examined at temperatures of between 43 and 54℃ with the conventional colony count method. The death reaction apparently followed the first order kinetics, but the Arrhenius plot of the death rate constant demonstrated seemingly a break. The linearity at temperatures higher than that at the break was lost at lower temperatures, suggesting the involvement of an unusual mechanism in the latter temperatures. In the cell morphology, we observed with quinacrine staining the vacuole rupture at a lower temperature but not at a high temperature. Interestingly, the vacuole rupture by lowtemperature heating was found to correlate with the viability loss. Furthermore, active protease originally locating in vacuoles was detected in the cytoplasm of the conidia after heated at a low temperature. The results obtained suggest the involvement of potent autophagic cell death induced by low temperature heating of C. sphaerospermum conidia.

show abstract

“…Sodium chloride may influence microbial resistance to heat stress and recovery of heated organisms through its presence in the heating medium, in the recovery medium, or in both, and even by being present in the growth medium prior to heating (Adams, 1978;Beuchat 1978;Stevenson and Graumlich 1978). The information in the literature is often conflicting and the subject appears to be complex.…”

Section: Heat Treatmentmentioning

confidence: 99%

ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW¹

Sofos

1984

Journal of Food Safety

View full text Add to dashboard Cite

Salt or sodium chloride (NaCl) is a common ingredient in many processed foods, and especially in cured meats. In addition to flavoring and functional contributions, NaCl is believed to play an important antimicrobial role in these products. The antimicrobial activity of NaCl is reviewed in light of currrent calls for a reduction of Na+ in the human diet due to health reasons, and the possible replacement of NaCl in processed foods with chloride salts of other ions (i.e. KCl, MgCl2, CaCl2). Factors interacting with NaCl and complicating the nature of the preservative system in processed foods are examined; recent work with alternative chloride salts is summarized; complex solute‐water activity interactions are highlighted; and, several important factors are considered in relation to the antimicrobial effects of NaCl and the possibility of its replacement with other chloride salts.

show abstract

Injury and Recovery of Yeasts and Molds

Cited by 20 publications

References 63 publications

A Modified Double Subculture Method for the Two-Mode Injuries Evaluation in a Stressed Fungal Spore Population

A Modified Double Subculture Method for the Two-Mode Injuries Evaluation in a Stressed Fungal Spore Population

Low Temperature Heating-Induced Death and Vacuole Injury in<i> Cladosporium sphaerospermum</i> Conidia

ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW¹

Contact Info

Product

Resources

About

Injury and Recovery of Yeasts and Molds

Cited by 20 publications

References 63 publications

A Modified Double Subculture Method for the Two-Mode Injuries Evaluation in a Stressed Fungal Spore Population

A Modified Double Subculture Method for the Two-Mode Injuries Evaluation in a Stressed Fungal Spore Population

Low Temperature Heating-Induced Death and Vacuole Injury in<i> Cladosporium sphaerospermum</i> Conidia

ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW1

Contact Info

Product

Resources

About

ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW¹