Ascospore inactivation and germination by high pressure processing is affected by ascospore age

被引：35

作者：

Chapman, B. ^{[1
]}

Winley, E. ^{[1
]}

Fong, A. S. W. ^{[2
]}

Hocking, A. D. ^{[1
]}

Stewart, C. M. ^{[1
]}

Buckle, K. A. ^{[2
]}

机构：

[1] Food Sci Australia, N Ryde, NSW 1670, Australia

[2] Univ New S Wales, Sydney, NSW 2052, Australia

来源：

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2007年 / 8卷 / 04期

关键词：

ascospore; high pressure; heat resistant mould; age; pH; Byssochlamys; neosartorya;

D O I：

10.1016/j.ifset.2007.04.011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

The effects of age on high pressure resistance of the ascospores of heat resistant moulds Byssochlamys fulva, B. nivea, Neosartorya fischeri and N. spinosa were determined. Ascospores were harvested from cultures grown for 3-15 weeks at 30 degrees C on malt extract agar. Following filtration and determination of concentration, the ascospores were subjected to high pressure processing (HPP) at 600 MPa for 10 min in 0.1 M citrate phosphate buffer (pH 4 and 6) and mango puree (pH 5). The results supported our hypothesis that age (maturity) affects high pressure resistance of ascospores of heat resistant moulds. A reduction of log(10) 2.5 cfu mL(-1) was achieved for three week old ascospores of B. nivea whereas for nine week old ascospores only a half log reduction was achieved. Similar results were observed for B. nivea and N. fischeri. The HPP treatment caused activation of ascospores of N. spinosa, with older ascospores showing increased activation. Crown Copyright (c) 2007 Published by Elsevier Ltd. All rights reserved.

引用

页码：531 / 534

页数：4

共 9 条

[1]

THERMAL TOLERANCE OF TALAROMYCES-FLAVUS ASCOSPORES AS AFFECTED BY GROWTH-MEDIUM AND TEMPERATURE, AGE AND SUGAR CONTENT IN THE INACTIVATION MEDIUM [J].