FOOD SCIENCE ›› 2016, Vol. 37 ›› Issue (20): 198-202.doi: 10.7506/spkx1002-6630-201620034
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TONG Xun, GAO Wen, HUANG Tingxuan, ZHOU Guoping
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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
CLC Number:
Q939.97
TONG Xun, GAO Wen, HUANG Tingxuan, ZHOU Guoping. Determination of Heat Resistant Mould in Concentrated Fruit Juice[J]. FOOD SCIENCE, 2016, 37(20): 198-202.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201620034
https://www.spkx.net.cn/EN/Y2016/V37/I20/198