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The Effect of Variation in pH on the Heat Resistance of Cultures of Streptococcus faecalis
Author(s) -
White Helen R.
Publication year - 1963
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1963.tb01161.x
Subject(s) - d value , streptococcus , phosphate , heat resistance , microbiology and biotechnology , enterococcus faecalis , chemistry , phosphate buffered saline , biology , food science , materials science , bacteria , biochemistry , chromatography , genetics , staphylococcus aureus , composite material
Summary Three strains of Streptococcus faecalis were exposed to heat (60°) in phosphate and citrate‐phosphate buffer solutions at various levels of pH and their resistance measured by calculation of decimal reduction time. All three strains were more susceptible to heat at low and at high pH than at pH approaching neutrality. In the range pH 6°6–7°0 there were considerable variations in resistance with maximum survival usually at pH 6°8; on both sides of this value, sensitivity was sharply increased. Preliminary experiments at other lethal temperatures gave similar results.