Heat resistance studies of spoilage yeasts from preserved mango slices.
Neelima Garg, Kalra S. K., Tandon D. K.
Author Affiliation: Central Institute for Sub-tropical Horticulture, Rae Bareli Road, P.O. Dilkusha, Lucknow-226 002, India.
Journal of Food Science and Technology (Mysore) 34 : 526-528
Abstract : Saccharomyces bailii and S. bisporus, isolated from ripe mango slices (cv. Dashehari) preserved in sugar syrup, were heated at 55-65°C for 10 or 20 min. The ascospores of S. bailii and S. bisporus survived heating for 10 min at 65 and 60°C, respectively. Heat resistance was 4-8 fold higher in ascospores than vegetative cells of the yeasts.