D VALUES OF BACILLUS-STEAROTHERMOPHILUS SPORES AS A FUNCTION OF PH AND RECOVERY MEDIUM ACIDULANT
Fernandez, PS; Gomez, FJ; Ocio, MJ; Rodrigo, M; Sanchez, T; Martinez, A
| HERO ID | 4940951 |
|---|---|
| In Press | No |
| Year | 1995 |
| Title | D VALUES OF BACILLUS-STEAROTHERMOPHILUS SPORES AS A FUNCTION OF PH AND RECOVERY MEDIUM ACIDULANT |
| Authors | Fernandez, PS; Gomez, FJ; Ocio, MJ; Rodrigo, M; Sanchez, T; Martinez, A |
| Journal | Journal of Food Protection |
| Volume | 58 |
| Issue | 6 |
| Page Numbers | 628-632 |
| Abstract | The effect of the pH and the type of acidulant (citric acid or glucono-delta-lactone) of the recovery medium on the thermal resistance of Bacillus stearothermophilus ATCC 12980 was studied. The spores were heated in bidistilled water as a reference substrate and in acidified mushroom extract using citric acid or glucono-delta-lactone as acidulants (pH 6.2) and subcultured in reference (pH 7) and acidified (pH 6.2) media. A period of treatment-dependent pH sensitization was observed in heat-treated spores. In all cases, D values were lower in the acidified recovery medium than those obtained in the reference medium, but the type of acidulant used in the recovery medium had no influence on the D values. No influence on z values was observed as a consequence of the different recovery media, but they changed within a range of 7 to 10 degrees C as a function of the different heating substrates. Glucono-delta-lactone proved to be as effective as citric acid in controlling the microbiological spoilage of foods. The pH has a great influence on decreasing the D values, mainly when acidification of the substrate and acidification of the recovery medium are combined. Consequently, it would be appropriate to take this effect into account in process calculations or validation. |
| Doi | 10.4315/0362-028X-58.6.628 |
| Wosid | WOS:A1995RF33600007 |
| Is Certified Translation | No |
| Dupe Override | 4940951 |
| Is Public | Yes |
| Keyword | HEAT RESISTANCE; BACILLUS STEAROTHERMOPHILUS; RECOVERY MEDIUM; CITRIC ACID; GLUCONO-DELTA-LACTONE |