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Effect of Culture pH on D Value, Cell Growth and Sporulation Rates of P.A. 3679 Spores Produced in an Anaerobic Fermentor
Author(s) -
PANG KIMBERLY A.,
CARROAD PAUL A.,
WILSON ALFRED W.
Publication year - 1983
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.1365-2621.1983.tb10768.x
Subject(s) - spore , fermentation , anaerobic exercise , food science , chemistry , microbiology and biotechnology , biology , physiology
The submerged culture of P.A. 3679 spores was studied in an anaerobic fermentor with pH control. The control of pH was necessary for sporulation in trypticase soy broth medium supplemented with 5.0 g/L or more glucose. D values, growth rates, and sporulation rates showed variation with pH in the range 6.0–8.0. z value appeared to be less sensitive to culture pH.