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The Release of Dipicolinic Acid from Spores of Bacillus stearothermophilus NCA 1518
Author(s) -
ROTMAN Y.,
FIELDS M. L.
Publication year - 1969
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.1365-2621.1969.tb10360.x
Subject(s) - dipicolinic acid , spore , chemistry , bacillus (shape) , picolinic acid , microbiology and biotechnology , endospore , food science , nuclear chemistry , chromatography , biochemistry , biology
SUMMARY Both pH of the spore suspensions and autoclaving time affect the release of dipicolinic acid (DPA) from spores. At pH 14 maximum release of DPA was obtained for spore suspensions of both variants autoclaved at 250°F for 15 min. With the smooth variant. maximum release of DPA was achieved at pH 7.0. Autoclaving at 250°F for 15 and 70 min was required for complete release of DPA from spores of the smooth and the rough variants. Loss of viability of spores of both variants succeeded complete release of DPA.