High pressure inactivation of byssochlamys nivea ascospores and other heat resistant moulds
The response of persistent and vegetative forms of the heat resistant mouldsByssochlamys nivea,Byssochlamys fulva,Eurotium(Aspergillus fischeri),Eupenicilliumspp. andPaecilomycesspp. to a combined pressure-temperature treatment was investigated. All vegetative forms are inactivated by 300 MPa at 25°...
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| Hauptverfasser: | , , , |
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| Dokumenttyp: | Article (Journal) |
| Sprache: | Englisch |
| Veröffentlicht: |
1996
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| In: |
LWT - food science and technology
Year: 1996, Jahrgang: 29, Heft: 5, Pages: 404-410 |
| DOI: | 10.1006/fstl.1996.0062 |
| Online-Zugang: | Verlag, lizenzpflichtig, Volltext: https://doi.org/10.1006/fstl.1996.0062 Verlag, lizenzpflichtig, Volltext: https://www.sciencedirect.com/science/article/pii/S0023643896900626 
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| Verfasserangaben: | P. Butz, S. Funtenberger, T. Haberditzl, B. Tauscher |
| Zusammenfassung: | The response of persistent and vegetative forms of the heat resistant mouldsByssochlamys nivea,Byssochlamys fulva,Eurotium(Aspergillus fischeri),Eupenicilliumspp. andPaecilomycesspp. to a combined pressure-temperature treatment was investigated. All vegetative forms are inactivated by 300 MPa at 25°C. Except forB. niveaascospores, all persistent forms are strongly reduced by treatment in the range of 300-600 MPa at 10 to 60°C. In this rangeB. fulva,EurotiumandEupenicilliumspp. show unexpected and individual pressure-temperature responses.B. niveaascospores needed pressures above 600 MPa and temperatures above 60°C for inactivation in representative studies. pH has little influence on the inactivation rate while low water activities are inhibitory. Treatment of 700 MPa at 60°C sensitizesB. niveaascospores to subsequent thermal treatment. In grape juice, the initial inactivation rate at 700 MPa and 70°C is higher than in physiological salt solution. Tissue damage to ascospores during pressure treatment are visible only after preparation for electron microscopy. |
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| Beschreibung: | Online verfügbar: 25. Mai 2002 Gesehen am 12.02.2026 |
| Beschreibung: | Online Resource |
| DOI: | 10.1006/fstl.1996.0062 |