This review highlights the variability of fungal spores with respect to cell type, mode of
formation and stress resistance. The function of spores is to disperse fungi to new areas and …

Spores are an integral part of the life cycle of the gross majority of fungi. Their morphology
and the mode of formation are both highly variable among the fungi, as is their resistance to …

In this review paper, several aspects of fruit juice microbiology, from past to future
perspectives, are considered. An overview of the most relevant outbreaks involving …

Spore forming microorganisms pose significant challenges in the food industry, contributing
to spoilage and foodborne illnesses. Despite the unfavourable pH conditions of acid foods …

This article is a review of how to quantify mold spoilage and consequently shelf life of a food
product. Mold spoilage results from having a product contaminated with fungal spores that …

Neosartorya fischeri is a mould that spoils acid foods and can produce mycotoxins. In this
work, the efficacy of high pressure processing (HPP, 600 MPa) and power ultrasound (24 …

This study is focused on the search for targets and criteria for the design of pasteurization
processes for high-acid shelf-stable fruit products, such as juices, nectars, pastes, purées …

Food is not commonly regarded as an ecosystem, perhaps on the basis that it is not a
“natural” system. Nevertheless an ecosystem it is and an important one, because food plants …

Heat-resistant fungi are often factors causing spoilage of heat-processed products.
Contamination of agricultural raw materials is often a result of their contact with soil …

Byssochlamys nivea is a mold that can spoil processed fruit products and produce
mycotoxins. In this work, high pressure processing (HPP, 600 MPa) and power ultrasound …