Discussion
Which of following moulds mostly caused the spoilage of canned fruits?
Answer: D
Byssochlamys fulva is the mould that mostly spoils canned fruits. Its spores resist heat, survive the canning process and grow in the low-oxygen can, breaking down the fruit.
Penicillium, Aspergillus and Mucor are common moulds on fresh fruit but are killed by canning heat.
Byssochlamys makes heat-resistant spores that survive canning of acid fruits, and it can grow at low oxygen levels. It breaks down pectin, making the fruit soft and mushy, which is why it is the typical spoilage mould in canned fruit.
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