Byssochlamys

Byssochlamys
Systematics
Subdivision :	Real ascent mushrooms (Pezizomycotina)
Class :	Eurotiomycetes
Subclass :	Eurotiomycetidae
Order :	Eurotiales
Family :	Trichocomaceae
Genre :	Byssochlamys
Scientific name
	Byssochlamys
	Westling

Byssochlamys belongs to the Ascomycetes and is a widespread mold of the Trichocomaceae familythat occurs naturally in the soil, on fruits, grain, silage and wood, as well as on fruit products such as fruit puree, canned fruits, grapes and apple juice. Byssochlamys is the perfect form of the genus Paecilomyces (anamorphic Trichocomaceae). The organism forms eight-spore asci . It is one of the extremely thermotolerant (heat-resistant) mushrooms and can withstand temperatures of up to 98–100 ° C.

Byssochlamys ssp. are responsible for the spoilage of processed fruits as a result of the germination of the heat-resistant ascospores after the heating process. Also produce Byssochlamys the highly toxic and carcinogenic mycotoxin patulin and Byssochlaminsäure and Byssotoxin A .

Byssochlamys species, like most molds, normally require oxygen to grow, but can also develop in low-oxygen conditions with the formation of CO ₂ . Due to the low oxygen requirement, high carbon dioxide tolerance and resistance to disinfectants, Byssochlamys ssp. also grow in tightly closed containers.

Types (selection)

Individual evidence

↑ Olliver, M., and G. Smith. (1933) Byssochlamys fulva sp. nov. In: J. Bot. Lond. 71: 196-197.
^ Henry G. Bayne, H. David Michener: Heat Resistance of Byssochlamys Ascospores . (1979) Appl Env Microbiol, 37: 449-453
↑ Hull, R. (1939) Study of Byssochlamys fulva and control measures in processed fruits. In: Ann. Appl. Biol. 26: 800-822.
^ Put, HMC, and JT Kruiswijk. (1964): Disintegration and organoleptic deterioration of processed strawberries caused by the mold Byssochlamys nivea. In: J. Appl. Bacteriol. 27: 53-58.
↑ SL Rice, LR Beuchat, RE Worthington: Patulin Production by Byssochlamys spp. in Fruit Juices Appl Env Microbiol, 34: 791-796 (1977)
↑ Waldemar Ternes (Ed.): Food lexicon. Behr's Verlag DE, 2005, ISBN 3899471652

[1] Olliver, M., and G. Smith. (1933) Byssochlamys fulva sp. nov. In: J. Bot. Lond. 71: 196-197.

[2] Henry G. Bayne, H. David Michener: Heat Resistance of Byssochlamys Ascospores . (1979) Appl Env Microbiol, 37: 449-453

[3] Hull, R. (1939) Study of Byssochlamys fulva and control measures in processed fruits. In: Ann. Appl. Biol. 26: 800-822.

[4] Put, HMC, and JT Kruiswijk. (1964): Disintegration and organoleptic deterioration of processed strawberries caused by the mold Byssochlamys nivea. In: J. Appl. Bacteriol. 27: 53-58.

[5] SL Rice, LR Beuchat, RE Worthington: Patulin Production by Byssochlamys spp. in Fruit Juices Appl Env Microbiol, 34: 791-796 (1977)

[6] Waldemar Ternes (Ed.): Food lexicon. Behr's Verlag DE, 2005, ISBN 3899471652