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Ascospore Production by Byssochlamys fulva (1969)

SPLITTSTOESSER, D. F. ; CADWELL, MARK C. ; MARTIN, MARSHA

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 34 (1969), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: —The effect of different variables on ascospore production was studied quantitatively. Maximal populations were obtained in 5% malt extract broth, pH 2-3, after an incubation of 7-14 days at 30°C. Tests on nine different fruit and vegetable juices showed that eight afforded good sporulation. Prune, grape and pineapple yielded the greatest numbers. Plating methods were found to underestimate the true ascospore populations because of spore dormancy and because a majority of the asci, each containing eight ascospores, remained intact.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10333.x

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