Heat-resistance characteristics of ascospores of Eurotium chevalieri isolated from apricot juice

Yildiz A., Coksoyler N.

NAHRUNG-FOOD, vol.46, no.1, pp.28-30, 2002 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 46 Issue: 1
  • Publication Date: 2002
  • Journal Name: NAHRUNG-FOOD
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.28-30
  • Van Yüzüncü Yıl University Affiliated: No


A heat-resistant fungus was isolated from aseptically packaged apricot pulp. The fungus was identified as Eurotium chevalieri. Heat resistance of the fungus was studied at four different temperatures (70, 75, 80 and 83degreesC) after activation of its ascospores for 30 min at 70degreesC. D-70, D-75, D-80 and D-83 values of ascospores of Eurotium chevalieri were estimated by linear regression (log-survival vs. heating time) as 118.58, 34.15, 5.50 and 3.77 min, respectively. The z-value was determined in the same way (regression of log-D values vs. heating temp.) and was found as 8.23degreesC.