If you are experiencing problems downloading PDF or HTML fulltext, our helpdesk recommend clearing your browser cache and trying again. If you need help in clearing your cache, please click here . Still need help? Email help@ingentaconnect.com

Heat Resistance of Bacillus subtilis and Bacillus coagulans: Effect of Sporulation Temperature in Foods With Various Acidulants

$37.00 plus tax (Refund Policy)

Buy Article:

Abstract:

The influence of the sporulation temperature (35 and 52°C) on the effect of different acidulants on the heat resistance of Bacillus subtilis and Bacillus coagulans in homogenized tomato and asparagus at pH 4 was investigated. Several acidulants (hydrochloric, citric, acetic, lactic, and malic acids and glucono-δ-lactone) currently used by the canning industry to lower the pH of some vegetables before processing were studied. The sporulation temperature determined the response of these microorganisms to the type of acidulant. While the heat resistance of spores sporulated at 35°C was the same at all heating temperatures tried, regardless the type of acidulant, that of spores sporulated at 52°C was two- to fivefold lower when lactic or acetic acids were used. This decrease in heat resistance was the same at every temperature over the whole range of heating temperatures tested. The z values obtained with each microorganism were the same for a given heating menstruum, regardless the type of acidulant used.

Keywords: ACIDULANT; BACILLUS COAGULANS; BACILLUS SUBTILIS; HEAT RESISTANCE; PH; SPORULATION TEMPERATURE

Document Type: Research Article

Affiliations: Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, SPAIN

Publication date: May 1, 1996

More about this publication?
  • IAFP members must first sign in on the right to access full text articles of JFP

    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more