Abstract
The influence of buffers and pH on the thermal resistance of a novel flat sour-type of spoilage bacterium,Alicyclobacillus acidoterrestris, was investigated. At a low concentration (20 mM), decimal reduction times (D-values) in citrate and phosphate buffers were 13.6 and 12.9 min, respectively, showing little variation. At a high concentration (100 mM), however, theD-value in citrate buffer, 14.4 min, was significantly higher than that in the phosphate buffer, 12.3 min.D-values in McIlvaine buffers did not vary widely within the pH range of 3.0 to 8.0. At 88, 90, 92 and 95°C in McIlvaine buffers,D-values were 24.1–29.1, 14.8–16.8, 5.7–7.1 and 2.2–2.8 min, respectively. The thermal resistance ofA. acidoterrestrisspores was affected very little by varying the pH of the heating menstruum. TheZ-values also did not vary widely as the pH varied among the different buffers, ranging from 6.4 to 7.1°C. It was evident thatA. acidoterrestrisspores showed a special relationship, unknown among other bacterial spores, between their thermal resistance and the pH of the heating menstruum. Therefore,A. acidoterrestrisshould be targeted when the quality of acidic food products is being tested.
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.
