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.
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