A comparison between the heat resistant ascospores of Byssochlamys fulva and Aspergillus sp. WR1 revealed both similarities and differences. Similarities included a requirement for heat to break spore dormancy, the stimulation of heat activation by grape juice and other solutions, a nonlogarithmic order of death, and increased heat resistance in sugar solutions. A major difference was their response to organic acids: The survival of the Aspergillus in various acids was comparable to that in distilled water indicating no effect of the acids on heat resistance. With B. fulva , higher survivals were obtained in malic, tartaric, and citric acids. A major reduction in heat resistance of B. fulva was observed in the presence of fumaric, lactic, succinic and acetic acids.
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Splittstoesser et al. (1977) studied this question.
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