Determination of the effect of acetic acid and NaCl content on the parameters of thermal dead time (TDT), d value, z-values of Escherichia coli
2016
Kalac, U.
In this study, TDT and z-values of E. coli are determined at NB medium. The pH of NB test mediums are adjusted 4.5, 5.0, 5.5, 6.0 and 7.0 by acetic acid and NaCl is added to each pH level at the levels of 0 (not added), 1, 2, 3 and 5 %. Study is performed at 52-64 ºC interval. Two TÖS value is produced resembling 3 and 4 Log inactivation. I this study, samples taken during inactivation study, are applied to NA plates as drop plates. So that three results are obtained as growth, non-growth and a little growth (a few pinhead colonies at drop plate). TDT Curves, for 3 log level reduction and taken into account the third data (e few growth) are showed better statistical compliance then The Curve which resembling 4 log reduction and growth/no-growth points. This findings, in this study is completely original and must be proven by further studies. TDT values as selected reference TOS values are increase by salt contend and pH value. The z-values are also increased by sat content.
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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Turkey)
