Abstract
Germination is the process by which a spore is transformed from a dormant state of metabolic activity to one of high activity. Effects of different fruit components, aeration and cold storage at 5°C on the germination of ascospores of Neosartorya fischeri after heat treatment were investigated by measuring rate and percentage germination and outgrowth of fungal biomass. Some activated spores reverted back to dormancy after 12 and 24 h of storage at 5°C. Ascospores germinated easily in acetate buffers. Germination of ascospores was retarded in medium containing citric acid and sugars. Ascospores cultured under low aeration showed no signs of germination. Different food components and growth conditions have varying effects on germination of ascospores.
| Original language | English |
|---|---|
| Pages (from-to) | 443-448 |
| Number of pages | 6 |
| Journal | Letters in Applied Microbiology |
| Volume | 56 |
| Issue number | 6 |
| Early online date | 26 Mar 2013 |
| DOIs | |
| Publication status | Published - 30 Jun 2013 |
| Externally published | Yes |
Keywords
- aeration
- ascospores
- cold storage
- fruit components
- food processing
- fungi
- germination
- mycotoxin