Effect of different fruit components, aeration and cold storage at 5° C on the germination of ascospores of Neosartorya fischeri-Reference-Cited by-同舟云学术

Effect of different fruit components, aeration and cold storage at 5° C on the germination of ascospores of Neosartorya fischeri

Published:2013-04-12 Issue:6 Volume:56 Page:443-448
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Amaeze N.J.¹

Affiliation:

1. Department of Biological Sciences; University of Abuja; Abuja Nigeria

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/lam.12072/fullpdf

Reference27 articles.

1. Heat resistance and inactivation of Neosartorya fischeri and Talaromyces flavus isolated from Nigerian soils;Amaeze;Rep Opin,2012

2. Patterns of activation of Neosartorya fischeri and Talaromyces flavus ascospores in phosphate buffers (pH 6 and 7) and in distilled water at temperatures 700, 750 and 80°C;Amaeze;Acad Arena,2011

3. Extraordinary heat resistance of Talaromyces flavus and Neosartorya fischeri ascospores in fruit product;Beuchat;J Food Sci,1986

4. Thermal tolerance of Talaromyes flavus ascospores as affected by growth medium and temperature, age and sugar content in theinactivation medium;Beuchat;Tran Br Myco Soc,1988

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Using extended Bigelow meta-regressions for modelling the effects of temperature, pH, °Brix on the inactivation of heat resistant moulds;International Journal of Food Microbiology;2021-01

2. Combined effect of water activity and pH on the growth of food-related ascospore-forming molds;Annals of Microbiology;2020-12

3. Effect of storage temperature, water activity, oxygen headspace concentration and pasteurization intensity on the time to growth of Aspergillus fischerianus (teleomorph Neosartorya fischeri);Food Microbiology;2020-06

4. Effect of sugar concentration (°Brix) and storage temperature on the time to visible growth of individual ascospores of six heat-resistant moulds isolated from fruit products;Food Control;2020-02

5. Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds;Food Microbiology;2019-12