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Elucidation of the Mechanism of the Acid‐blanch and EDTA Process Inhibition of Clostridium sporogenes PA 3679 Spores
Author(s) -
OKEREKE A.,
BEELMAN R. B.,
DOORES S.,
WALSH R.
Publication year - 1990
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.1365-2621.1990.tb01617.x
Subject(s) - clostridium sporogenes , spore , chemistry , citric acid , brine , dipicolinic acid , germination , food science , mesophile , nuclear chemistry , biochemistry , clostridium , bacteria , microbiology and biotechnology , botany , organic chemistry , biology , genetics
Acid‐blanching followed by addition of ethylenediamine tetraacetic acid to the can brine had been shown to control germination of mesophilic spores following sub‐lethal thermal processes. The mechanism of this control was investigated using C. sporogenes PA 3679 spores in buffered solutions. Spore suspensions in buffered 0.05M citric acid solutions, pH 3.5 and 5.8, and Sorensons phosphate buffer, pH 7.0, were heat‐activated at 80 °C and then heated for 5 min at 121 °C. The mechanism of inhibition appeared to involve destruction of the spore germination system by heat at reduced pH as a result of collapse of the cortex peptidoglycan layers, possible hydration of the core and concommitant increase in the core volume.