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

Heat-resistant moulds (HRMs) are well known for their ability to survive pasteurization and
spoil high-acid food products, which is of great concern for processors of fruit-based …

Fungal spoilage in fruit juices is a currently relevant issue considering that recent reports
have found unacceptable fungal levels even after traditional pasteurization processes …

Aspergillus fischeri ascospores are known as potential spoilage microorganisms of
pasteurized fruit products due to their high incidence in fruits, the ability to survive …

Prevention of fungal contamination and the occurrence of mycotoxins in food and feeds
requires the development of new antifungal approaches. The antifungal proteins (AFPs) …

The major aims of this study were to assess inter-and intra-species variability of heat
resistant moulds (HRMs), Byssochlamys fulva and Byssochlamys nivea, with regards to (i) …

Heat-Resistant Moulds (HRM) are defined as microorganisms that can survive thermal
processes applied to foods due to their ascospores and can develop during storage. The …

Ascospores of Neosartorya fischeri are heat-resistant and can survive thermal commercial
treatments normally applied to the juices, as apple juice. Non-thermal processing of food …

Abstract The management of Heat Resistant Moulds (HRMs) is considered a great
challenge for the juice fruit industry. Neosartorya, Byssochlamys and Talaromyces are three …

The contamination and spoilage of heat-treated fruit juices by heat-resistant mold
ascospores present significant challenges to the food industry. Understanding effective …