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Occurrence of Bacillus subtilis with High Heat Resistance
Author(s) -
Put Henrieutte M. C.,
Aalbebsberg W. IJ.
Publication year - 1967
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.1365-2672.1967.tb00319.x
Subject(s) - bacillus subtilis , spore , heat resistance , strain (injury) , food science , phosphate , phosphate buffered saline , chemistry , bacillales , microbiology and biotechnology , chromatography , biology , bacteria , materials science , biochemistry , genetics , anatomy , composite material
SUMMARY The heat resistance of spores of Bacillus subtilis strain Bac 1–11, isolated from processed fried rice, and strain Bac 1–12, isolated from processed evaporated milk, has been determined. The calculated D 112.5 of spores of Bac 1–11, in M /40 phosphate buffer (pH 6.8) and in fried rice (pH 6.4) was 4.2 min and 4.5 min ( z = 18 and 20 resp.), respectively. The calculated D 112.5 of spores of Bac 1–12, in M/40 phosphate buffer (pH 6.8) and in evaporated milk (pH 6.4) was 5.0 min and 6.7 min ( z = 18 and 23 resp.), respectively. The extrapolated D 121 values were 0.57, 0.76, 0.71 and 1.45 min, respectively.