Article ID Journal Published Year Pages File Type
226247 Journal of Food Engineering 2006 5 Pages PDF
Abstract

A combined effect of temperature, pH and NaCl concentration on thermal inactivation of Bacillus stearothermophilus ATCC 10149 spores was analysed. After pasteurisation at 80 °C for 10 min, the suspension of bacterial spores were sterilised at the temperature from 110 to 121 °C in a medium at different pH values (3–7) and various NaCl concentrations (0–6%). It was observed that the sterilisation temperature and pH of the sterilised medium as well as the concentration of sodium chloride, had a significant effect on spores activation and destruction. The activation of dormant bacterial spores in the medium at the parameters applied is possible already at the pasteurisation temperature.

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Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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