Effect of pH on the heat resistance of spores
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference11 articles.
1. Effect of moderately acidic pH on heat resistance of Clostridium sporogenes spores in phosphate buffer and in buffered pea puree;Cameron;Appl. Environ. Microbiol.,1980
2. Modelling the overall effect of pH on the apparent heat resistance of Bacillus cereus spores;Couvert;Int. J. Food Microbiol.,1999
3. The effect of pH on continuous high temperature/short time sterilization of liquids;Davey;Am. Inst. Chem. Eng. J.,1978
4. Studies on the dynamic of disinfection. XIV. The variation of the concentration exponent for hydrogen and hydroxyl ions with the mortality level using standard cultures of Bact. coli at 51°C;Jordan;J. Hyg. Cambridge,1948
5. Mathematical model for the combined effect of temperature and pH on the thermal resistance of Bacillus stearothermophilus and Clostridium sporogenes spores;Fernandez;Int. J. Food Microbiol.,1996
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