Abstract:

Objective: To detect and identify the heat resistant molds in 15 batches of concentrated fruit juice. Methods:
After heat treatment at 80 ℃ for 30 min to kill the heat-sensitive fungi and activate the heat-resistant spores, we spread
the concentrated juices on medium plates and counted the fungal colonies after 14–21 d culture. Secondly, the fungi were
purified, observed and identified by 28S rDNA sequence analysis. Results: Heat resistant fungi were detected in eight out of
15 batches (53.3%) of concentrated fruit juice, consisting mainly of Eupenicillium and Talaromyces, together with a small
number of Irpex lacteus, Trametes sp. and Capnodiales sp.. Conclusions: Heat resistant fungi were detected both in imported
and domestic concentrated fruit juice, especially those Eupenicillium and Talaromyces can produce toxin as well.

Key words: concentrated juice, heat resistant mold, detection and identification, Eupenicillium crustaceum, Talaromyces funiculosu