Heat resistance of Alicyclobacillus acidoterrestris spores
2008
Sokolowska, B. | Niezgoda, J. | Bytonska, M.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland) Zaklad Technologii Przetworow Owocowych i Warzywnych | Laniewska-Trokenheim, L.,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Mikrobiologii Przemyslowej i Zywnosci
In this study, the survival through pasteurization of seven chosen Alicyclobacillus acidoterrestris strains in medium of apple juice and concentrated apple juice and heat resistance parameters of those strains were determined. The number Alicyclobacillus acidoterrestris spores hold steady or decreased slightly during 60 minute of pasteurization in 85 deg C, in both media. But after one hour of pasteurization in 90 deg C, a drop in number of spores from 1.32 log cfu/ml to over 2.86 log cfu/ml in apple juice was observed, depending on strain. In concentrated apple juice after one hour a decrease from 0.48 log cfu/ml to over 3.04 log cfu/ml was observed. Pasteurization in 95 deg C during 20 minute caused a substantial drop in number of spores: in apple juice from 2.32 log cfu/ml to 5.08 log cfu/ml and from 0.63 log cfu/ml to 3.08 log cfu/ml in concentrated apple juice
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