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Thermal Resistance of Spores from pH, Elevating Strains of Bacillus licheniformis
Author(s) -
MONTVILLE THOMAS J.,
SAPERS GERALD M.
Publication year - 1981
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.1365-2621.1981.tb04469.x
Subject(s) - bacillus licheniformis , spore , food science , anaerobic exercise , d value , heat resistance , chemistry , bacillus (shape) , strain (injury) , thermal resistance , biology , bacteria , microbiology and biotechnology , thermal , materials science , bacillus subtilis , physiology , genetics , anatomy , composite material , physics , meteorology
The thermal resistance of Bacillus licheniformis spores from strains originally isolated from home‐canned tomatoes was examined. In tomato puree at pH 4.4, D 95 and D 100 values of 4.5 and 2.0 min, respectively, were obtained. The z value was 14.9 C°. The D 95 in pH adjusted tomato puree increased at the rate of 50% per pH unit over the range pH 4–5.5. The D 95 in pH 7.2 buffer was 7.8 min. The B. licheniformis spores could survive the USDA raw pack process for home‐canned tomatoes and elevate the pH to greater than 5.2 under aerobic but not anaerobic conditions.