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Release of Cellular Constituents During Heat Inactivation of Endospores of Aerobic Bacilli
Author(s) -
WALKER HOMER W.,
MATCHES JACK R.
Publication year - 1965
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.1365-2621.1965.tb01882.x
Subject(s) - dipicolinic acid , spore , endospore , bacilli , bacillus megaterium , bacillus (shape) , chemistry , biochemistry , microbiology and biotechnology , food science , biology , bacteria , genetics
SUMMARY Release of dipicolinic acid from spores of some species of Bacillus during heating at 100°C was determined. The total amount and rate of release of dipicolinic acid from these spores varied between species and strains, the most resistant spores releasing the least. Studies were made on Bacillus polymyxa and B. megaterium to determine the influence of buffers and pH on the liberation of dipicolinic acid, carbohydrate, and nitrogen. Release of these materials was usually least at pH 7.0 and greatest under conditions that favored thermal inactivation. Some of the amino acids and carbohydrates released were identified.