Effect of pH heating medium on the thermal resistance of Bacillus stearothermophilus spores

The influence of the pH of heating medium on heat resistance of Bacillus stearothermophilus spores (ATCC 7953, 12980, 15951 and 15952) were studied. The pH values tested were: 4.0, 5.0, 6.0 and 7.0 at temperatures of 115, 120, 125, 130 and 135 degrees C. It was found that at low treatment temperatures (115 degrees C) D-values decreased between 7- and 10-fold with 7953, 12980 and 15951 strains and about 23-fold with 15952 strain when pH dropped from 7.0 to 4.0. At highest treatment temperatures (135 degrees C) D-values obtained with pH 6.0 and 7.0 did not show any significant statistical differences (p > 0.05). z-Values appeared to be higher when the medium was acidified, ranging from 7.58 to 8.20 and 9.43 to 10.0 for spores suspended in McIlvaine buffer pH 7.0 and pH 4.0, respectively, although the difference was not statistically significant. Heat resistance of strain ATCC 7953 at 120, 128 and 135 degrees C in asparagus puree and tomato puree at pH 5.0 under continuous monitoring of pH was also determined. D-values obtained in asparagus puree were similar to those obtained in buffer at the same pH, whereas those observed in tomato puree were found to be lower.