Byssochlamys spp in sugarcane juice and its significance

Farhana, Ayesha and Prema, Viswanath (2006) Byssochlamys spp in sugarcane juice and its significance. Journal of Food Science and Technology (India), 43 (4). pp. 407-409.

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Abstract

<p align="justify">Sugarcane (Saccharum officinarum) juice is a popular tropical drink. During standardization of aseptic processing conditions of sugarcane juice, a breakdown in the processing plant resulted in underprocessed juice tetrapaks. Thermostable molds belonging to Byssochlamys spp, identified as B. nivea and B. fulva were isolated from these samples. The mycotoxin patulin was absent in all the contaminated sugarcane juice tetrapaks. However, sugarcane juice supported the growth of B. nivea, B. fulva and a standard strain of B. nivea (MTCC-1992). The elaboration of patulin in sugarcane juice inoculated with B. nivea (MTCC-1992) was confirmed by HPLC. Patulin production was higher in sugarcane juice (669 ng/ml) than in Czapek Dox medium (121 ng/ml) at 20°C. Incubation at 20°C was more conducive than at 35°C for patulin production. The study showed that the toxigenic B. nivea is capable of elaborating patulin at lower temperature in sugarcane juice.</p>

Item Type:	Article
Uncontrolled Keywords:	Surgarcane juice, Saccharum officinarum juice, Aseptic processing, Byssochlamys fulva, Byssochlamys nivea, Patulin, Thermostable molds
Subjects:	600 Technology > 08 Food technology > 05 Processing and Engineering 600 Technology > 08 Food technology > 29 Microbiological food 600 Technology > 07 Beverage Technology
Divisions:	Food Safety Analytical Quality Control Lab
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Feb 2007
Last Modified:	11 Jun 2007 09:31
URI:	http://ir.cftri.res.in/id/eprint/430

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