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EFFECT OF STORAGE CONDITIONS ON THE RESISTANCE OF Bacillus subtilis VAR. Niger SPORES TO HYDROGEN PEROXIDE
Author(s) -
WALLEN STANLEY E.,
WALKER HOMER W.
Publication year - 1980
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.1365-2621.1980.tb04111.x
Subject(s) - spore , bacillus subtilis , hydrogen peroxide , distilled water , chemistry , food science , microbiology and biotechnology , biology , chromatography , bacteria , biochemistry , genetics
The effects of storage time (0, 15, 35, and 56 days), storage temperature (−29°C and 5°C), and storage solution (distilled water, Butterfield's buffer and 0.85% saline) on the resistance of Bacillus subtilis var. niger spores to 5% hydrogen peroxide heated at 50°C were evaluated. None of the storage conditions had a significant effect on the resistance of spores exposed to hydrogen peroxide for 5 min or less. When 8 min of exposure to H 2 O 2 was used, storage temperature and storage solution had significant effects on spore resistance. Storage time had a significant quadratic effect on resistance; spores stored at –29°C were more resistant than spores stored at 4°C; and spores stored in 0.85% sodium chloride were more resistant than spores stored in distilled water and Butterfield's buffer. There was a significant storage temperature by storage solution interaction after a 10‐min exposure. Variability in spore resistance during storage was less for spores stored at 4°C than for spores stored at −29°C.