Abstract Paecilomyces niveus has long been recognized as an important heat-resistant mold (HRM) causing spoilage in thermally processed apple products. With the recent discovery that P. niveus causes an apple disease called Paecilomyces rot, there is a need to evaluate the possibility that the spores can be introduced via infected fruit and survive thermal processing to contaminate apple products. Previously, research characterizing P. niveus survival and spoilage has been based on simple inoculation of cultured ascospores directly into juice. To determine whether ascospores formed in infected fruit survive through thermal processing with rotating vacuum evaporation (2.5 h, 70 °C), apples infected with P. niveus were used to make apple juice concentrate. Viable P. niveus was quantified in samples taken throughout the apple juice concentrate process: in cider, centrifuged juice, apple solids, and in juice made from concentrate. Additionally, the concentration of the mycotoxin patulin was determined in a subset of samples. Results show that P. niveus survived juice concentration. The thermal process used significantly reduced P. niveus (P = 0.0017); from an average of 5.5 log CFU L−1 in the initial cider made from diseased fruit to an average of 1.5 log CFU L−1 in single strength apple juice diluted from concentrate. Ascospores were observed at a greater abundance than intact asci throughout the concentration process. Patulin concentrations at all stages of apple juice concentration exceeded the United States’ regulatory defect action level of 50 ppb. This is the first report that apples infected with P. niveus can survive and remain viable in finished apple products and that patulin is produced in these apples. It raises important questions about the use of damaged and infected fruit as a source of HRM which contribute to spoilage and mycotoxins in apple juice concentrate.

中文翻译：

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感染了拟青霉的水果：浓缩苹果汁中腐败菌和展青霉素的来源？

摘要 Paecilomyces niveus 长期以来被认为是一种重要的耐热霉菌 (HRM)，会导致苹果热处理产品变质。由于最近发现 P. niveus 会导致一种称为拟青霉腐烂的苹果病害，因此需要评估孢子可以通过受感染的果实引入并在热处理后存活以污染苹果产品的可能性。以前，描述 P. niveus 存活和腐败的研究是基于将培养的子囊孢子直接接种到果汁中的简单接种。为了确定在受感染水果中形成的子囊孢子是否通过旋转真空蒸发（2.5 小时，70°C）的热处理得以存活，使用感染了 P. niveus 的苹果来制作浓缩苹果汁。可行的P。在整个苹果汁浓缩过程中采集的样品中对 niveus 进行了量化：苹果酒、离心果汁、苹果固体和由浓缩物制成的果汁。此外，还在一部分样品中测定了霉菌毒素展青霉素的浓度。结果表明 P. niveus 在果汁浓缩后存活。使用的热处理显着减少了 P. niveus (P = 0.0017)；从由患病水果制成的初始苹果酒中的平均 5.5 log CFU L-1 到从浓缩物稀释的单一浓度苹果汁中的平均 1.5 log CFU L-1。在整个浓缩过程中，观察到的子囊孢子丰度高于完整的子囊。苹果汁浓度各个阶段的棒曲霉素浓度都超过了美国规定的 50 ppb 的监管缺陷行动水平。这是苹果感染 P. niveus 可以在苹果成品中存活并保持活力，而这些苹果中会产生展青霉素。它提出了关于使用受损和受感染的水果作为 HRM 来源的重要问题，这些 HRM 会导致浓缩苹果汁中的腐败和霉菌毒素。