Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8844080 | International Journal of Food Microbiology | 2018 | 7 Pages |
Abstract
Different fungi, including the genera Aspergillus (Neosartorya), Paecilomyces (Byssochlamys) and Talaromyces, produce (asco)spores that survive pasteurization treatments and are regarded as the most stress-resistant eukaryotic cells. The sensitivity of the ascospores to treatments with industrial sanitizers containing chlorine dioxide and iodine (iodophors) has never been assessed before. Ascospores of 4 species of Eurotiales were tested and showed clear variations in sensitivity. The most resilient species, T. macrosporus and Pae. variotii (=B. spectabilis) survive 75, but not 200â¯ppm chlorine dioxide solution treatments. These species were able to survive 75â¯ppm iodine solution treatments, but relatively low amounts of ascospores (100-1000 spores) could be inactivated after 16â¯h of treatment. Inactivated spores did not show any sign of germination after 7â¯days following treatment on growth medium. As judged by microscopy, iodine inactivation resulted in visibly distorted ascospores. For the interpretation of results, the state of dormancy or activation of ascospores is highly important.
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Food Science
Authors
Jan Dijksterhuis, Martin Meijer, Tineke van Doorn, Rob Samson, Emilia Rico-Munoz,