THERMAL-RESISTANCE OF BACILLUS-STEAROTHERMOPHILUS SPORES HEATED IN ACIDIFIED MUSHROOM EXTRACT

被引：45

作者：

FERNANDEZ, PS ^{[1
]}

OCIO, MJ ^{[1
]}

SANCHEZ, T ^{[1
]}

MARTINEZ, A ^{[1
]}

机构：

[1] CSIC,CTR EDAFOL & BIOL APLICADA SEGURA,E-30080 MURCIA,SPAIN

来源：

JOURNAL OF FOOD PROTECTION | 1994年 / 57卷 / 01期

关键词：

D O I：

10.4315/0362-028X-57.1.37

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The thermal resistance of Bacillus stearothermophilus spores was studied in bidistilled water as the reference medium, mushroom extract and acidified mushroom extract. Citric acid and glucono-delta-lactone were used as acidulants. Results indicated that mushroom extract affects the heat resistance of spores; D values were lower than for those in bidistilled water. The pH effect was lower with higher treatment temperatures. Acidification reduced the thermal resistance of spores, the reduction being similar for both types of acidulants, and in general it also had the effect of increasing the z values. it has been confirmed that acidification of the canned mushrooms could actually help to control the thermophilic spoilage. This acidification could also be obtained by the use of glucono-delta-lactone, which has been shown to be as effective as citric acid in reducing the heat resistance of spores

引用

页码：37 / 41

页数：5

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