Byssochlamys: significance of heat resistance and mycotoxin production

Byssochlamys species produce ascospores that are very heat-resistant and survive heating above 85 degree C for considerable periods. Besides their heat resistance, Byssochlamys species are also able to grow under very low oxygen tensions and are capable of producing pectinolytic enzymes. The combination of these three physiological characteristics make Byssochlamys species very important spoilage fungi in pasteurized and canned fruit in which they can cause great economical losses. The natural habitat of Byssochlamys is soil. Fruit that grow near the soil, or are harvested from the ground may thus become contaminated with Byssochlamys.