Modulation of thermal resistance of ascospores of Neosartorya fischeri by acidulants and preservatives in mango and grape juice

Rajashekhara, Eranna; Suresh, E. R.; Ethiraj, S.

doi:10.1006/fmic.1999.0312

Cited by 28 publications

(10 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…By increasing the severity of treatment, the rate approached a logarithmic death rate in contrast to lower temperatures. Many others authors have observed this same behavior (Rajashekhara et al, 2000;Suresh et al, 1996).…”

Section: Article In Presssupporting

confidence: 62%

“…Neosartorya fischeri, Byssochlamys fulva, Byssochlamys nivea, Talaromyces flavus and Eupenicillium are some of these fungi. These heat-resistant molds are also known to produce various mycotoxins during their growth in fruit products and hence are of major concern to public health (Beuchat, 1998;Rajashekhara, Suresh, & Ethiraj, 2000). N. fischeri (anamorph Aspergillus fischeri) is one of the most frequently reported heat-resistant molds causing spoilage in fruit products (Nielsen, 1991).…”

Section: Introductionmentioning

confidence: 99%

“…The thermal tolerance level of the ascospores of heatresistant molds varies from strain to strain and with the composition of the heating medium (Kotzekidou, 1997;Rajashekhara et al, 1996Rajashekhara et al, , 2000. In this study the survival behavior of N. fischeri ascospores isolated from an apple nectar production process using different heating mediums (apple juice, pineapple juice and papaya juice) was investigated and the thermal death rate value relating to each juice was determined.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Heat resistance of Neosartorya fischeri in various juices

Salomão

Slongo

Aragão

2007

LWT - Food Science and Technology

View full text Add to dashboard Cite

Section: Article In Presssupporting

confidence: 62%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Heat resistance of Neosartorya fischeri in various juices

Salomão

Slongo

Aragão

2007

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…Ascospores of molds belonging to the genera Neosartorya, Byssochlamys, Talaromyces and Eupenicillium can often survive commercial thermal treatments, become activated, grow and cause spoilage (9,13,14). The extremely resistant species Byssochlamys fulva, Talaromyces flavus and Neosartorya fischeri serve as standards for spore resistance and their absence indicates the quality of sterilization processes (6,7).…”

Section: Introductionmentioning

confidence: 99%

Factors affecting the thermal activation of Neosartorya fischeri in pineapple and papaya nectars

Slongo

Aragão

2006

Braz. J. Microbiol.

View full text Add to dashboard Cite

In this research factors that influence the activation of Neosartorya fischeri ascospores (heating medium, temperature of production and age of the ascospores) were studied. The heating medium used was pineapple and papaya nectars at different ratios (ºBrix/acidity). Lower activation times were observed for the N. fischeri ascospores in pineapple and papaya nectars under the conditions of temperature and production age of 25ºC for 1 month and using ratios of the heating medium of 10 for pineapple nectar and 26 for papaya nectar. In these cases, the activation time was 5 minutes for the pineapple nectar and 10 minutes for the papaya nectar at 85ºC. For the ascospores produced at 35ºC over three months, heated in pineapple nectar at a ratio of 38 and in papaya nectar at a ratio of 66, the longest activation times of 15 and 20 minutes, respectively, were observed. The statistical analysis showed that the factors which had the most influence in the activation time of the ascospores were the ratio and the production temperature of ascospores.

show abstract

“…The strain‐to‐strain variability published within the scientific literature may not accurately represent this diversity due to HRM isolation methods which select for high levels of heat resistance. Within the published literature, D‐ values for ascospores can vary by hundreds of minutes at 85 °C (Rajashekhara, Suresh, & Ethiraj, ). Some Aspergillus ( Eurotium ) species are inactivated almost instantaneously, while Talaromyces macrosporous and Aspergillus ( Neosartorya ) fischeri can survive for over 100 min, even longer if ascospores are contained within the ascoma, although this varies by strain.…”

Section: Inactivation and Survival Under Thermal Processing Systemsmentioning

confidence: 99%

Nature Abhors a Vacuum: Highly Diverse Mechanisms Enable Spoilage Fungi to Disperse, Survive, and Propagate in Commercially Processed and Preserved Foods

Snyder

Biango-Daniels

Hodge

et al. 2018

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Fungal spoilage in processed foods remains a challenge for food manufacturers despite the increasing availability of diverse processing and formulation strategies used to control foodborne microorganisms. Physiological features of yeasts and molds contribute to their tolerance to thermal processing, acidity, desiccation, and oxygen and nutrient limitations. These features variably include growth form, cell wall structure, cytoplasmic composition, cell membrane‐bound proteins, and secretion of secondary metabolites. Collectively, these mechanisms contribute to the ability of fungi to disperse, survive, and propagate in highly restrictive food environments. The diversity of fungal growth and survival mechanisms has resulted in organisms adapted to nearly all food environments; although, only a small subset of fungi are particularly suited for spoilage of a given product. The relationship between the individual physiology and metabolic capabilities of a yeast or mold and the product's specific physicochemical attributes and processing history determines spoilage potential. Explicit characterization of the fungal features responsible for this extremotolerance contributes to more targeted and effective control strategies.

show abstract

Modulation of thermal resistance of ascospores of Neosartorya fischeri by acidulants and preservatives in mango and grape juice

Cited by 28 publications

References 24 publications

Heat resistance of Neosartorya fischeri in various juices

Heat resistance of Neosartorya fischeri in various juices

Factors affecting the thermal activation of Neosartorya fischeri in pineapple and papaya nectars

Nature Abhors a Vacuum: Highly Diverse Mechanisms Enable Spoilage Fungi to Disperse, Survive, and Propagate in Commercially Processed and Preserved Foods

Contact Info

Product

Resources

About