Abstract
Paucilactobacillus wasatchensis is a non-starter lactic acid bacterium that causes late-blowing defects in aged cheeses, such as Cheddar. As P. wasatchensis is a less studied spoilage bacterium, this work was conducted to understand its heat resistance. Four P. wasatchensis strains were initially compared for their heat resistance, and strain SH05 was selected for the thermal inactivation kinetics experiment using aluminum thermal-death-time (TDT) disks and hot water baths. Five TDT disks, each containing 5 mL of sterilized whole milk inoculated with P. wasatchensis, were submerged in a pre-heated water bath set at respective temperatures and sampled at pre-determined time intervals. The D-values of P. wasatchensis SH05 in whole milk were D50 = 1.9, D52 = 1.0, D54 = 0.6, and D56 = 0.3 min, with the z-value of 7.7 °C.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
