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The Effect of Sugars and Polyols on the Heat Resistance of Salmonellae
Author(s) -
Corry Janet E. L.
Publication year - 1974
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.1365-2672.1974.tb00412.x
Subject(s) - glycerol , fructose , sucrose , sorbitol , chemistry , polyol , heat resistance , food science , sugar , biochemistry , organic chemistry , materials science , polyurethane , composite material
S ummary . The heat resistance at 65° of 3 strains of salmonellae in solutions of sugars or polyols was enhanced as the concentration of the solutes increased. There was no linear relationship between heat resistance and water activity ( a w ), but for all solutes except glycerol there was a linear relationship between log D 65 and concentration (% w/w) of solute. Comparison of D 65 at a particular a w or percentage (w/w) solute concentration showed that the value decreased in the order: sucrose > glucose > sorbitol > fructose > glycerol. In glycerol, D 65 values were always very much lower than in any other solute. With sucrose–glycerol or sucrose–glucose mixtures, heat resistance depended both on the total concentration (% w/w) of solutes present and also on the a w of the solution.