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Kinetics of Clostridium sporogenes PA3679 Spore Destruction Using Computer‐Controlled Thermoresistometer
Author(s) -
RODRIGO M.,
MARTINEZ A.,
SANCHEZ T.,
PERIS M.J.,
SAFON J.
Publication year - 1993
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.1365-2621.1993.tb04348.x
Subject(s) - clostridium sporogenes , spore , clostridium , kinetics , mushroom , chemistry , phosphate buffered saline , citric acid , d value , food science , phosphate , microbiology and biotechnology , chromatography , biochemistry , biology , bacteria , physics , genetics , quantum mechanics
A modified version of a computer‐controlled thermoresistometer was used, with and without micropurge, to study the inactivation kinetics of Clostridium sporogenes PA 3679 spore destruction between 121–143°C in phosphate buffer (pH 7) and in mushroom extract acidified with citric acid. A shorter temperature come up time was observed with micropurge. The thermal death time (TDT) curve for spores in phosphate buffer with micropurge followed a straight line (z = 9.5°C). Without micropurge the curve could be described by two lines with z = 10.0 °C for temperatures up to 132.5 °C and z = 18.3 °C for higher temperatures. The spore heat resistance in mushroom extract was lower than in phosphate buffer. D T . values decreased exponentially as temperature increased, but acidification did not reduce thermal resistance at high temperatures.