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Changes in Heat Resistance During Storage of Bacillus stearothermophilus Spores from Complex and Chemically defined Media
Author(s) -
ALPIN S. J.,
HODGES N. A.
Publication year - 1979
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.1365-2672.1979.tb00863.x
Subject(s) - spore , heat resistance , food science , bacillus (shape) , microbiology and biotechnology , chemistry , biology , materials science , composite material
1 Spores of Bacillus stearothermophilus produced on a glucose depleted defined medium and on a complex medium exhibited a loss of viability and a marked reduction in heat resistance as a result of freezing (–18°C) and freeze drying. Little further change in heat resistance occurred during subsequent storage under these conditions. 2 Spores from the defined medium exhibited an increase in heat resistance during sto1rage as aqueous suspensions for three months at 22°C and 4°C; the resistance of spores from a complex medium was unchanged.