ASCOSPORES OF Byssochlamys fulva COMPARED WITH THOSE OF A HEAT RESISTANT Aspergillus

摘要

ABSTRACTA comparison between the heat resistant ascospores ofByssochlamys fulvaandAspergillussp. WR1 revealed both similarities and differences. Similarities included a requirement for heat to break spore dormancy, the stimulation of heat activation by grape juice and other solutions, a nonlogarithmic order of death, and increased heat resistance in sugar solutions. A major difference was their response to organic acids: The survival of theAspergillusin various acids was comparable to that in distilled water indicating no effect of the acids on heat resistance. WithB. fulva, higher survivals were obtained in malic, tartaric, and citric acids. A major reduction in heat resistance ofB. fulvawas observed in the presence of fumaric, lactic, succinic and acetic acids.