<i>Neurospora</i> species in bakeries

Abstract

S. YASSIN AND A. WHEALS. 1992. Neurospora species may occur as spoilage organisms in bakeries and bakery products. A survey of two bakeries over a 4 month period produced 315 individually isolated strains which were characterized with respect to six features: conidial colour, protoperitheciality, mating type and percentage dark‐coloured (fertile) ascospores in crosses with type specimens of Neurospora crassa, N. sitophila and N. intermedia. We concluded that (i) N: crassa of both mating types was by far the most abundant but N. sitophila and N. intermedia were also represented; (ii) conidial colour was not a good species criterion; (iii) the percentage of fertile ascospores produced in crosses with several type specimens provided a reliable and simple species indicator; (iv) identification of individuals based on these six characteristics suggested that a large number of genetically different organisms were present in the collection; and (v) bakery infection was not due to endemic contamination in the bakery or in raw materials but from repeated external infection, perhaps on contaminated returned goods.