HEAT-RESISTANCE OF A NEOSARTORYA-FISCHERI STRAIN ISOLATED FROM PINEAPPLE JUICE FROZEN CONCENTRATE

被引：36

作者：

TOURNAS, V ^{[1
]}

TRAXLER, RW ^{[1
]}

机构：

[1] UNIV RHODE ISL,DEPT FOOD SCI & NUTR,KINGSTON,RI 02881

来源：

JOURNAL OF FOOD PROTECTION | 1994年 / 57卷 / 09期

关键词：

NEOSARTORYA FISCHERI; HEAT RESISTANCE;

D O I：

10.4315/0362-028X-57.9.814

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Ascospores of a Neosartorya fischeri, isolated from pasteurized pineapple juice concentrate, were tested for heat resistance in deionized water, pineapple juice and pineapple juice concentrate, as well as for the effect of ascospore age on resistance to thermal inactivation. D-85 degrees C ranged from 19.6 to 29.5 min, D-88 degrees C ranged from 12.4 to 17.0 min, D-90 degrees C were 4.7 to 7.6 min and D-95 degrees C were 1.7 to 2.3 min. Z-values were 9.1, 9.2 and 8.9 degrees C when heating took place in deionized water, pineapple juice and pineapple juice concentrate, respectively. Heating at 100 degrees C destroyed ascospores beyond detectable levels. Heat resistance increased as the ascopores aged from 1 to 6 months.

引用

页码：814 / 816

页数：3

共 18 条

[1] MOLD IN FRUIT NECTARS AND INFANT FRUIT PUREES [J].