Inactivation of Bacillus stearothermophilus spores during thermal processing

Inactivation of Bacillus stearothermophilus spores during thermal processing A combined effect of temperature, pH and NaCl concentration on thermal inactivation of Bacillus stearothermophilus ATCC 10149 spores was analysed. After pasteurisation at 80 °C for 10 min, the suspension of bacterial spores were sterilised at the temperature from 110 to 121 °C in a medium at different pH values (3–7) and various NaCl concentrations (0–6%). It was observed that the sterilisation temperature and pH of the sterilised medium as well as the concentration of sodium chloride, had a significant effect on spores activation and destruction. The activation of dormant bacterial spores in the medium at the parameters applied is possible already at the pasteurisation temperature. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Engineering Elsevier

Inactivation of Bacillus stearothermophilus spores during thermal processing

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Publisher
Elsevier
Copyright
Copyright © 2005 Elsevier Ltd
ISSN
0260-8774
D.O.I.
10.1016/j.jfoodeng.2005.07.005
Publisher site
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Abstract

A combined effect of temperature, pH and NaCl concentration on thermal inactivation of Bacillus stearothermophilus ATCC 10149 spores was analysed. After pasteurisation at 80 °C for 10 min, the suspension of bacterial spores were sterilised at the temperature from 110 to 121 °C in a medium at different pH values (3–7) and various NaCl concentrations (0–6%). It was observed that the sterilisation temperature and pH of the sterilised medium as well as the concentration of sodium chloride, had a significant effect on spores activation and destruction. The activation of dormant bacterial spores in the medium at the parameters applied is possible already at the pasteurisation temperature.

Journal

Journal of Food EngineeringElsevier

Published: Dec 1, 2006

References

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