THE HEAT-RESISTANCE OF SPORES OF CLOSTRIDIUM-BOTULINUM 213B HEATED AT 121-130-DEGREES-C IN ACIDIFIED MUSHROOM EXTRACT

被引：14

作者：

BROWN, KL ^{[1
]}

MARTINEZ, A ^{[1
]}

机构：

[1] CTR EDAFOL & BIOL APLICADA SEGURA,MURCIA,SPAIN

来源：

JOURNAL OF FOOD PROTECTION | 1992年 / 55卷 / 11期

关键词：

D O I：

10.4315/0362-028X-55.11.913

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：

Spores of Clostridium botulinum 213B were heated in mushroom extract acidified to pH 6 with citric acid or gluconodeltalactone at temperatures of 121.1, 125, and 130-degrees-C using a thermoresistometer. Decimal reduction times were similar in acidified and natural pH (6.7) mushroom extract. At 121.1, 125, and 130-degrees-C, D values were in the range 2.44 - 2.55 s, 0.91-1.45 s, and 0.51- 0.75 s, respectively. There was no evidence that mild acidification reduced thermal resistance at high temperatures.

引用

页码：913 / 915

页数：3

共 22 条

[1] ACIDIFICATION PROCESS TECHNOLOGY TO CONTROL THERMOPHILIC SPOILAGE IN CANNED MUSHROOMS [J].