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Resistance of Yeast to Dry Heat
Author(s) -
SCOTT VIRGINIA N.,
BERNARD DANE T.
Publication year - 1985
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.1365-2621.1985.tb10585.x
Subject(s) - yeast , heat resistance , dry heat , strain (injury) , food science , chemistry , aseptic processing , biology , microbiology and biotechnology , biochemistry , materials science , composite material , anatomy
The dry heat resistance of 10 strains of yeast was investigated to develop data useful for the evaluation of aseptic systems for packaging acid products and which sterilize containers with hot air. Although three of the strains tested showed little survival at 110°C, four other strains had Duo‐c values between 1 and 4 min. Torulopsis glabrata had a D 126.7o .C of 0.78 min. Saccharomyces strains showed the highest dry heat resistance, with the most heat resistant strain tested having a D 126.7o of 5 min. The z values for these strains ranged from 9.1° to 13.3°C.