Isolation And Selection Of Heat Resistant Molds In The Production Process Of Apple Nectar [isolamento E Seleção De Fungos Filamentosos Termorresistentes Em Etapas Do Processo Produtivo De Néctar De Maçã]
Heat resistant molds are able to survive the pasteurization process applied to apple products. This study aimed at detecting and identifying heat resistant molds during the processing of apple nectar (pH 3.4; 11.6 °Brix) in order to select the most heat resistant mold. The isolation was carried out after heat shock at 70°C, during 2 hours, and incubation at 30°C, in PDA (3% agar), where rose bengal was added. The identification of macro and microscopic structures was carried out after incubation in three different media (G25N, CYA, MEA) and temperatures. Different heat shocks, from 80°C/20 minutes to 97°C/15 minutes, were applied to select the most heat resistant mold. Eleven strains were selected, of which five were heat-resistant: three strains were isolated from apple and concentrated apple juice and were identified as Neosartorya fischeri; one strain, isolated from apple, was identified as Byssochlamys fulva and one strain, isolated from the product after the first pasteurization, was identified as Eupenicillium sp. The most heat-resistant strains belong to N. fischeri and B. fulva, which were able to survive at 95°C/20 minutes. Among the six remaining, one was identified as Aspergillus sp., however, none of them was heat resistant.281116121ARAGÃO, G.M.F., (1989) Identificação e determinação da resistência térmica de fungos filamentosos termo-resistentes isolados da polpa de morango, , Campinas, 139p. Dissertação (Mestrado em Engenharia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas UNICAMPBAGLIONI, F., GUMERATO, H.F., MASSAGUER, P.R., Ocorrência de fungos filamentosos termo-resistentes em polpa de tomate envasada assepticamente. (1999) Ciênc. Tecnol. Aliment, 19 (2), pp. 258-263. , Campinas, vBEUCHAT, L. R.PITT, J. I. Detection and enumeration of heat resistant molds. In: VANDERZANT, C.SPLITTSTOESSER, D.F. (Eds.).Compendium of Methods for the Microbiological Examination of Foods. 3. ed. Washington: A.P.H.A., 1992. Cap. 17, p. 251-263EIROA, G., AMSTALDEN, V.C., Ocorrência de espécies de Byssochlamys em hortas, pomares e vinhedos da região de Campinas. (1985) Col. ITAL, 15 (1), pp. 61-70. , Campinas, vENIGL, D.C., KING Jr., A.D., TOROK, T., Talaromyces trachyspermus, a heat resistant mold isolated from fruit juice (1993) J. Food Prot, 56 (12), pp. 1039-1042. , Des Moines, vGUMERATO, H.F., (1995) Desenvolvimento de um programa de computador para identificação de alguns fungos comuns em alimentos e determinação da resistência térmica de Neosartorya fischeri isolado de maçãs, , Campinas, 98p. Dissertação (Mestrado em Engenharia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas UNICAMPKOTZEKIDOU, P. Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated from canned tomato paste. J. Food Sci., Chicago, v. 62, n. 2, p. 410-412/437, 1997MORALES, H., Cold and ambient deck storage prior to processing as a critical control point for patulin accumulation (2007) Int. J. Food Microb, 116 (2), pp. 260-265. , Amsterdam, vMORALES, H., Patulin accumulation in apples by Penicillium expansum during postharvest stages (2007) Let. Appl. Microb, 44 (1), pp. 30-35. , Oxford, vNIELSEN, P.V., Preservative and temperature effect on growth of three varieties of the heat-resistant mould, Neosartorya fischeri, as measured by an impedimetric method (1991) J. Food Sci, 56 (6), pp. 1735-1740. , Chicago, vPATTERSON, M.F., A Review. Microbiology of pressure treated foods (2005) J. Appl. Microbiol, 98 (6), pp. 1400-1409. , Oxford, vPIECKOVÁ, E., JESENSKÁ, Z., Toxinogenicity of heat-resistant fungi detected by a bio-assay (1997) Int. J. Food Microbiol, 36 (2-3), pp. 227-229. , Amsterdam, vPITT, J.I., HOCKING, A.D., (1985) Fungi and Food Spoilage, , Sydney: Academic PressRAJASHEKHARA, E., SURESH, E.R., ETHIRAJ, S., Influence of different heating media on thermal resistance of Neosartorya fischeri isolated from papaya fruit (1996) J. Appl. Bacteriol, 81 (3), pp. 337-340. , Oxford, v_. Modulation of thermal resistance of ascospores of Neosartorya fischeri by acidulants and preservatives in mango and grape fruit. J. Food Microbiol., Illinois, v. 17, n. 3, p. 269-275, 2000SILIHA, H., ASKAR, A., Patulin in apple juice and children's apple food (1999) Fruit processing, Strabenhaus, 5 (3), pp. 164-167SILVA, F.V.M., GIBBS, P., Target selection in designing pasteurization processes for shelf-stable high-acid fruit products (2004) Crit Rev Food Sci Nutr, 44 (5), pp. 353-360. , Boca Raton, vSPLITTSTOESSER, D. F. Enumeration of heat resistant mold (Byssochlamys). In: Compendium of methods for the Microbiology. Washington: Exam. of Foods. Am. Public. Health Assoc., 1976. p. 230-234SURESH, E.R., ETHIRAJ, S., JAYARAM, H.L., Heat resistance of Neosartorya fischeri isolated from grapes (1996) J. Food Sci. Technol, 33 (1), pp. 76-77. , New York, vTOURNAS, V., Heat resistant fungi of importance to the food and beverage industry (1994) Crit. Rev. Microbiol, 20 (4), pp. 243-263. , Boca Raton, vTOURNAS, V., TRAXLER, R.W., Heat resistance of a Neosartorya fischeri strain isolated from pineapple juice frozen concentrate (1994) J. Food Prot, 57 (9), pp. 814-816. , Des Moines, vUGWUANYI, J. O.OBETA, J. A. N. Pectinolytic and cellulolytic activities of heat resistant fungi and their macerating effects on mango and African mango. J. Sci. Food Agric., Sussex, v. 79, n. 7, p. 1054-1059, 1999VALÍK, L., PIECKOVÁ, E., Growth modelling of heat-resistant fungi: The effect of water activity (2001) Int. J. Food Microbiol, 63 (1-2), pp. 11-17. , Amsterdam,
