Thermal inactivation of Aspergillus lacinosus ascospores as a function of temperature and soluble solids content in fruit jam

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43919122" target="_blank" >RIV/60461373:22330/19:43919122 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Thermal inactivation of Aspergillus lacinosus ascospores as a function of temperature and soluble solids content in fruit jam

Popis výsledku v původním jazyce

Moulds are the most frequently occurring spoilage microflora in jams, in particular the heat-resistant species of the Byssochlamys, Neosanorya and Aspergillus genera. An alarming number of uncommon heat-resistant isolates, such as Aspergillus lacinosus, with unknown thermal inactivation kinetic parameters, decimal reduction times (D values), were detected in recent studies. Aspergillus lacinosus, an ascospore-forming mould was isolated from commercially produced jams with reduced sugar content, during a thermal death study. The aim of our study was to determine D values for A. lacinosus in three types of matrices: physiological solution (PS, pH 6.6, refraction Rf = 1.2 degrees Brix), low-sugar jam (LSJ, pH 3.5, Rf = 57 degrees Brix) and extra-sugar jam (ESJ, pH 3.5, Rf = 65 degrees Brix) at 70-95 degrees C. ESJ was premium quality jam with minimal content of fruits 450 g per kilogram of product. Data obtained from thermal death curves showed various D values of A. lacinosus in these matrices, i.e. (23.25 +/- 7.21) min for PS, (8.18 +/- 3.56) min for LSJ and (4.89 +/- 1.89) min at 85 degrees C for ESJ. It was observed that ESJ had the lowest D value from all matrices for each temperature. Calculation of the temperature sensitivity of microorganisms (z values) showed the same phenomenon, the values ranging from 17.2 degrees C to 38.7 degrees C for strawberry jams and from 20.3 degrees C to 21.8 degrees C for forest fruit jams.

Název v anglickém jazyce

Thermal inactivation of Aspergillus lacinosus ascospores as a function of temperature and soluble solids content in fruit jam

Popis výsledku anglicky

Moulds are the most frequently occurring spoilage microflora in jams, in particular the heat-resistant species of the Byssochlamys, Neosanorya and Aspergillus genera. An alarming number of uncommon heat-resistant isolates, such as Aspergillus lacinosus, with unknown thermal inactivation kinetic parameters, decimal reduction times (D values), were detected in recent studies. Aspergillus lacinosus, an ascospore-forming mould was isolated from commercially produced jams with reduced sugar content, during a thermal death study. The aim of our study was to determine D values for A. lacinosus in three types of matrices: physiological solution (PS, pH 6.6, refraction Rf = 1.2 degrees Brix), low-sugar jam (LSJ, pH 3.5, Rf = 57 degrees Brix) and extra-sugar jam (ESJ, pH 3.5, Rf = 65 degrees Brix) at 70-95 degrees C. ESJ was premium quality jam with minimal content of fruits 450 g per kilogram of product. Data obtained from thermal death curves showed various D values of A. lacinosus in these matrices, i.e. (23.25 +/- 7.21) min for PS, (8.18 +/- 3.56) min for LSJ and (4.89 +/- 1.89) min at 85 degrees C for ESJ. It was observed that ESJ had the lowest D value from all matrices for each temperature. Calculation of the temperature sensitivity of microorganisms (z values) showed the same phenomenon, the values ranging from 17.2 degrees C to 38.7 degrees C for strawberry jams and from 20.3 degrees C to 21.8 degrees C for forest fruit jams.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Svazek periodika

58

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

8

Strana od-do

275-282

Kód UT WoS článku

000485793000009

EID výsledku v databázi Scopus

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