Effect of preservatives on the germination and growth of thermally injured fungal spores.
Few strains of fungi isolated from various foodstuffs were investigated for their sensitivity to heat and subsequent tolerance to two preservatives; namely sorbic acid (SA) and butylated hydroxyanisole (BHA). Wide variations in their heat injury and sensitivity to the preservatives were noticed. Mucor was most sensitive to BHA while Trichoderma was most tolerant to SA. Cladosporium, Trichoderma and Fusarium were increasingly sensitive to heat. Heat injury also brought about extended lag periods and increased sensitivity to the preservatives.
D002083:Butylated Hydroxyanisole / Q000494:pharmacology; D005519:Food Preservation / Q000379:methods*; D006358:Hot Temperature; D013011:Sorbic Acid / Q000494:pharmacology; D013172:Spores, Fungal / Q000187:drug effects* / Q000254:growth & development
D002083:Butylated Hydroxyanisole; D013011:Sorbic Acid