Reduction of Heat Resistance of Neosartorya fisheri Ascospores by Sulfur Dioxide
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 876–877, May 1991
How to Cite
SPLITTSTOESSER, D.F. and CHUREY, J.J. (1991), Reduction of Heat Resistance of Neosartorya fisheri Ascospores by Sulfur Dioxide. Journal of Food Science, 56: 876–877. doi: 10.1111/j.1365-2621.1991.tb05408.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 6/9/90; revised 11/19/90; accepted 11/29/90.
The influence of sulfur dioxide on heat resistance was measured in 0.05 M, pH 3.3 tartaric acid solution and in various fruit juices. In tartaric acid solution, as little as 5 mg/L SO2 had a detectable effect; 100 mg/L reduced D80 from 123 min to 6.1 min, and at the 100 mg/ L, temperatures as low as 65°C caused a lethality. In fruit juices, 100 mg/L reduced heat resistance by 50% or more. Raising the pH from 3.3 to 5.0 neutralized the activity of sulfur dioxide indicating that it was the undissociated, molecular form that sensitized the ascospores to heat.