Premium
Influence of Buffers and pH on the Thermal Destruction of Spores of Bacillus megaterium and Bacillus polymyxa a
Author(s) -
WALKER HOMER W.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb01744.x
Subject(s) - spore , bacillus megaterium , phosphate , ammonium , chemistry , phosphate buffered saline , bacillus (shape) , ammonium phosphate , buffer (optical fiber) , food science , chromatography , microbiology and biotechnology , biology , bacteria , biochemistry , organic chemistry , telecommunications , fertilizer , genetics , computer science
SUMMARY Spores of Bacillus megaterium 1A28 and B. polymyxa 1A39 were heated at 100°C in buffers adjusted to different pH values. Generally, recovery of survivors was greatest in the neutral zone. Variations in recovery of survivors were attributable to the organism, buffer constituents, and pH of the buffer system. Use of different phosphate salts had no influence on destruction; stability was greatest in a range of .005—.050 M phosphate. Citrate, phthalate, or ammonium ion in the buffer usually reduced heat resistance of the spores below that demonstrated in phosphate buffer.