Affiliation:
1. Department of Food Science and Industries, University of Minnesota, St. Paul, Minnesota 55108
Abstract
Based on D values obtained over the temperature range of 121.1 C (250 F) to 126.7 C (260 F), Bacillus stearothermophilus vegetative cells sporulated in the presence of milk were more resistant to heat inactivation than spores grown on nutrient agar fortified with MnSo4. Spores grown in the presence of milk and heat-treated at 121.1 and 126.7 C had D values of 4.7 and 0.8 min, respectively. Spores grown on fortified nutrient agar and beat-treated at 121.1 and 126.7 C had D values of 3. 7 and 0.55 min, respectively. No difference in heat resistance was observed between spores derived from vegetative cells grown in milk or nutrient broth when tested at 121.1 C.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献