Occurrence of a heat-resistant species of aspergillus in canned strawberries

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. © 1963 Nature Publishing Group.