Heat Resistance of Talaromyces flavus and Neosartorya fischeri Isolated from Commercial Fruit Juices
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 50 (1) , 18-20
- https://doi.org/10.4315/0362-028x-50.1.18
Abstract
The heat resistance of two molds believed to have survived the thermal process applied to two commercial “shelf stable” fruit juices was studied. Neosartorya fischeri had a D-value of 1.4 min at 190°F (87.8°C) and a z-value of 10°F (5.6°C). Talaromyces flavus had a D-value of 2.2 min at 195°F (90.6°C) and a z-value of 9.5°F (5.2°C). Under certain conditions, both molds possess sufficient heat resistance to survive commercial thermal processes if ascospores are present in sufficient numbers.This publication has 3 references indexed in Scilit:
- Heat Resistance of Spores of Non-Proteolytic Type B Clostridium botulinumJournal of Food Protection, 1982
- Heat resistance of Byssochlamys ascosporesApplied and Environmental Microbiology, 1979
- ASCOSPORES OF Byssochlamys fulva COMPARED WITH THOSE OF A HEAT RESISTANT AspergillusJournal of Food Science, 1977