Inactivation of Fungal Spores in Apple Juice by High Pressure Homogenization
Author: McKay, Alan M.
Source: Journal of Food Protection®, Number 12, December 2009, pp. 2448-2681 , pp. 2561-2564(4)
Abstract:High pressure homogenization (HPH) at 300 MPa in apple juice provides more than 5-log kill of ascospores of Saccharomyces cerevisiae, conidiospores of filamentous fungi, and sporulated black yeasts. HPH and heat treatment were more effective against vegetative cells than against the spores of yeasts used in this study. Ascospores of Talaromyces macrosporus and Neosartorya spinosa were resistant to HPH at 300 MPa. HPH of ascospores of T. macrosporus may result in activation.
Document Type: Research Article
Affiliations: Food Microbiology Branch, Agriculture Food and Environmental Science Division, Agri-Food and Biosciences Institute Belfast BT9 5PX, Northern Ireland, UK. firstname.lastname@example.org
Publication date: December 2009
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