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Oxygen Requirements of Bacillus licheniformis and Bacillus subtilis in Tomato Juice; Ability to Grow in Aseptic Packages
Author(s) -
RODRIGUEZ J.H.,
COUSIN M.A.,
NELSON P.E.
Publication year - 1992
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.1365-2621.1992.tb14336.x
Subject(s) - bacillus licheniformis , bacillus subtilis , low density polyethylene , polypropylene , food science , chemistry , aseptic processing , polyethylene , sterilization (economics) , vinyl chloride , polymer , biology , organic chemistry , genetics , bacteria , copolymer , monetary economics , economics , foreign exchange market , foreign exchange
Tomato juice was inoculated with spores of Bacillus subtilis and Bacillus licheniformis , placed in jars sealed with four polymers: oriented polypropylene (OPP), low density polypropylene with 4.5% ethyl vinyl acetate (LDPE + EVA), polyvinylidene chloride (PVDC), and polyethylene teraphthalate (PET); used in aseptic packages, serving as lids, heated in a boiling water bath for 10 min, and incubated at 35°C for up to 100 days. B. subtilis and‐B. licheniformis grew at the surface of the food when OPP and LDPE + EVA were used, which caused the pH to rise above 4.6 in 60 days and above 5.0 within 100 days. The oxygen partial pressures were 0.20 and 0.18 atm per day, and the oxygen permeation ratios were 5.64 and 0.76 cc/day for LDPE + EVA and OPP, respectively.