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The effect of various heat activation treatments on fast, intermediate and slow germinating spores of Bacillus spp.
Author(s) -
Morn Lynn,
Row M. T.,
Hagan Josephine A.
Publication year - 1990
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1990.tb00091.x
Subject(s) - spore , germination , food spoilage , spore germination , endospore , biology , food science , bacillus (shape) , botany , chemistry , horticulture , microbiology and biotechnology , bacteria , genetics
Fast, intermediate and slow germinating Bacillus spp., isolated from raw milk supplies, were subjected to activation treatments of 80d̀C/10 min, 9d̀C/10 min, 100d̀C/1 min and 100d̀C/10 min. Significant differences were observed between the three spore types at all activation treatments with 80d̀C/10 min giving the highest overall germination rate. The 80d̀C/10 min activation treatment, which is the most commonly used, also favoured germination of the fast germinating spores to a greater extent than the other spore types. The detection of such spores is important because they have the greatest spoilage potential.