Abstract
The influence of the sporulation temperature on the heat resistance of a strain of Bacillus licheniformis isolated during a routine control for sterility of canned vegetables, has been studied. Heat resistance of this strain at any temperature of treatment increased with increasing sporulation temperature. Spores sporulated at 52°C were 10-fold more heat resistant than those sporulated at 30°C. The magnitude of this influence was not constant along the range of sporulation temperatures tested (30, 37, 44 and 52°C). No statistical significance (P≤0·05) differences were detected among z values obtained with spores sporulated at different temperatures. This increase of heat resistance at higher sporulation temperatures could account for the frequent failures of sterilization processes of canned vegetables, during hot seasons in warmer regions.
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