Heat activation of Neosartorya and Talaromyces ascospores and enhancement by organic acids

Biocontrol Science

Volumn 14, Issue 3, 2009, Pages 87-95

  Kikoku, Yutaka ^a,b   Tagashira, Nobuhiro ^b   Gabriel, Alonzo A ^a,c   Nakano, Hiroyuki ^a  

^a HIROSHIMA UNIVERSITY   (Japan)

^b AOHATA Corporation   (Japan)

^c UNIVERSITY OF THE PHILIPPINES   (Philippines)

Author keywords

Activation rate; Ascospore; Heat activation; Neosartorya; Talaromyces

Indexed keywords

ACTIVATION RATE; ASCOSPORE; HEAT ACTIVATION; NEOSARTORYA; TALAROMYCES;

FATTY ACIDS; FOOD PRODUCTS; FRUIT JUICES; FUNGI; HEAT TREATMENT; HEATING; ORGANIC ACIDS;

ACTIVATION ENERGY;

ACETIC ACID; BUFFER; CARBOXYLIC ACID; FATTY ACID;

ARTICLE; ASCOSPORE; CONTROLLED STUDY; GRAPE JUICE; HEAT TOLERANCE; NEOSARTORYA; NONHUMAN; PH MEASUREMENT; TALAROMYCES; TEMPERATURE SENSITIVITY;

ACIDS; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MICROSCOPY, ELECTRON, SCANNING; NEOSARTORYA; SOIL MICROBIOLOGY; SPORES, FUNGAL; TALAROMYCES;

FUNGI; NEOSARTORYA; TALAROMYCES; VITACEAE;

EID: 70350077997     PISSN: 13424815     EISSN: None     Source Type: Journal    
DOI: 10.4265/bio.14.87     Document Type: Article

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