Effects of gamma irradiation on two heat resistant moulds: Aspergillus fumigatus and Paecilomyces variotii isolated from margarine |
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| Institution: | 1. Department of Chemistry & Biochemistry, University of Agriculture, Faisalabad 38040, Pakistan;2. Department of Chemistry, Government College University, Faisalabad 38000, Pakistan;1. Department of Polymer Chemistry & Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4, 9747 AG Groningen, The Netherlands;2. Dutch Polymer Institute (DPI), P.O. Box 902, 5600 AX Eindhoven, The Netherlands;1. Food Science and Technology Department, Islamic Azad University, Sabzevar, Iran;2. Agricultural Engineering Research Department, Fars Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Shiraz, Iran;3. Agricultural Engineering Research Institute (AERI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran;1. Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Lise-Meitner-Straße 34, 85354 Freising, Germany;2. Novozymes A/S, Krogshoejvej 36, 2880 Bagsvaerd, Denmark;3. Technische Universität München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, Weihenstephaner Steig 20, 85354 Freising, Germany |
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| Abstract: | The present study was undertaken to evaluate the effect of gamma irradiation on two heat-resistant moulds, namely Aspergillus fumigatus and Paecilomyces variotii isolated from margarine samples. The irradiation process of these moulds was carried out in a 60Co gamma (γ) irradiator at average absorbed doses of 1, 3, 5 and 7 kGy for exposure times of 52, 156, 260 and 364 min, respectively. The average D10 value for A. fumigatus was 1.08±0.08 kGy while it was 0.59±0.10 kGy for P. variotii. Consequently, the sensitivity of P. variotii against γ irradiation was more than A. fumigatus. |
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