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Thermal resistance of aerobic spore formers isolated from food products
Author(s) -
WITTHUHN MARINA,
LÜCKING GENIA,
ATAMER ZEYNEP,
EHLINGSCHULZ MONIKA,
HINRICHS JÖRG
Publication year - 2011
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2011.00706.x
Subject(s) - spore , bacillus amyloliquefaciens , arrhenius equation , heat resistance , chemistry , activation energy , food science , kinetics , thermal resistance , reaction rate constant , microbiology and biotechnology , biology , materials science , organic chemistry , thermal , thermodynamics , physics , quantum mechanics , fermentation , composite material
The heat resistance of aerobic spore formers isolated from dairy products and cocoa powder was examined to give an overview of occurring highly heat‐resistant spores. Experiments were conducted in phosphate buffer at different temperatures for 30 min. Two Geobacillus pallidus strains survived the heat treatment at 125 °C with log reductions of 6.68 and 6.73. Furthermore, the inactivation kinetics of one of these strains (Bacillus amyloliquefaciens) were determined using a modified Arrhenius model. The inactivation followed a reaction order of 1 with a reaction rate constant (k ref ) of 0.085/s at 394 K and an activation energy (E a ) of 209 kJ/mol.