Question:
Byssochlamys fulva commonly causes spoilage of
Byssochlamys fulva commonly causes spoilage of
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Byssochlamys fulva ascospores survive fruit canning pasteurization and cause pectin breakdown and spoilage.
Updated On: Sep 15, 2026
- Jam
- Dehydrated products
- Canned products
- Frozen products
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The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Certain specialized moulds produce heat-resistant sexual ascospores capable of surviving pasteurization processes.
Step 2: Detailed Explanation:
Byssochlamys fulva (along with B. nivea) produces ascospores with high thermal resistance ($D_{90^\circ\text{C}} \approx 1\text{--}10\,\text{min}$) and can grow under microaerophilic acidic conditions.
It produces extracellular pectinolytic enzymes that degrade cell walls, causing softening, disintegration, and gas spoilage in canned and bottled acidic fruit products.
Step 3: Final Answer:
Hence, Byssochlamys fulva commonly causes spoilage of canned products.
Certain specialized moulds produce heat-resistant sexual ascospores capable of surviving pasteurization processes.
Step 2: Detailed Explanation:
Byssochlamys fulva (along with B. nivea) produces ascospores with high thermal resistance ($D_{90^\circ\text{C}} \approx 1\text{--}10\,\text{min}$) and can grow under microaerophilic acidic conditions.
It produces extracellular pectinolytic enzymes that degrade cell walls, causing softening, disintegration, and gas spoilage in canned and bottled acidic fruit products.
Step 3: Final Answer:
Hence, Byssochlamys fulva commonly causes spoilage of canned products.
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