Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated from canned tomato paste
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 2, pages 410–412, March 1997
How to Cite
KOTZEKIDOU, P. (1997), Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated from canned tomato paste. Journal of Food Science, 62: 410–412. doi: 10.1111/j.1365-2621.1997.tb04014.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 5/21/96; revised 9/13/96; accepted 10/8/96.
- tomato paste;
- heat resistance
Cultures of heat resistant molds (20) were isolated from spoiled canned tomato paste in order to estimate the pasteurization efficiency applied to commercially canned products. Ascospores of nine strains grown on malt extract agar for 30 days at 30°C, survived heating at 85°C for 20 min when initial numbers were near 105/mL. Of these heat resistant strains were identified: two Byssochlamys nivea, three Byssochlamys fulva and four Neosartorya fischeri strains. Ascospores of all cultures were more heat resistant in tomato juice than in phosphate buffer. Thermal death rate curves were nonlogarithmic but approached logarithmic death rates at higher temperatures. The thermal destruction time for 1 log10 at 90°C was 1.5 min for a Byssochlamys nivea strain, 8.1 min for a Byssochlamys fulva strain and 4.4 to 6.6 min for Neosartorya fischeri strains.