Influence of Time and Temperature of Incubation on Heat Resistance of Escherichia coli
Abstract
Receive: RSS Feeds, eTOCs, free email alerts (when new articles cite this article), more» Information about commercial reprint orders: http://jb.asm.org/site/misc/reprints.xhtml To subscribe to to another ASM Journal go to: http://journals.asm.org/site/subscriptions/ INFLUENCE OF TIME AND TEMPERATURE OF INCUBATION ON HEAT RESISTANCE OF ESCHERICHIA COLI1 Department of Agricultural Bacteriology, University of Wisconsin Downloaded from http://jb.asm.org/ on December 9, 2011 by deepdyve Received for publication February 3, 1938 Field and laboratory observations (Frazier et al. 1935) long have indicated that the temperature of incubation of Swiss cheese starter cultures significantly influences their ability to develop following the rather severe heat exposure to which they are subjected during manufacture. If it were true that the temperature of growth had an effect on heat resistance of bacteria, this fact would be of significance in various fermentations, both commercial and natural, and would prove of general interest from the standpoint of the physiology of bacteria. Therefore, an investigation was initiated to determine the influence of incubation temperature and time on the thermal resistance of certain Swiss cheese starter cultures. For the purpose of comparison, similar studies were undertaken with a typical strain (H-52) of Escherichia coli. The results of the investigations on E. coli