Abstract
Two earlier records exist of heat-resistant moulds causing spoilage in canned and bottled fruits: Byssochlamys fulva1,2, which produces ascospores capable of withstanding relatively high temperatures (94° C for 2 min), and a species of Penicillium the sclerotia of which are reported3 to survive exposure to 93.3° C for 9 min. We wish to recordl the isolation from canned strawberries of a fungus showing an even greater degree of heat resistance than these.
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References
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KAVANAGH, J., LARCHET, N. & STUART, M. Occurrence of a Heat-resistant Species of Aspergillus in Canned Strawberries. Nature 198, 1322 (1963). https://doi.org/10.1038/1981322a0
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DOI: https://doi.org/10.1038/1981322a0
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