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Appl Environ Microbiol. 1969 August; 18(2): 166-173
Copyright © 1969 American Society for Microbiology. All Rights Reserved.

Control of Byssochlamys and Related Heat-resistant Fungi in Grape Products

Western Regional Research Laboratory, U.S. Department of Agriculture, Albany, California 94710
National Canners Association, Berkeley, California 94710

ABSTRACT

Heat-resistant strains of Byssochlamys fulva, B. nivea, and other heat-resistant fungi were isolated from vineyard soil, grapes, grape-processing lines, and waste pomace. They are known to remain in grape juice occasionally and to grow in grape juice products. Ascospores of these fungi have a D value (decimal reduction time) of about 10 min at 190 F (88 C), but in the presence of 90 µliters of SO₂ per liter (normally added to the juice) the D value was cut in half. Filtration through a commercial diatomaceous filter aid (also a common processing step) entrapped all but about 0.001% of experimentally added spores. Thus, heat in the presence of SO₂ and filtration together can reduce the population of these spores by several orders of magnitude. Growth was also prevented by benzoate or sorbate in low concentrations. Oxygen must be reduced to extremely low levels before lack of oxygen limits growth.