Acid‐blanching followed by addition of ethylenediamine tetraacetic acid to the can brine had been shown to control germination of mesophilic spores following sub‐lethal thermal processes. The mechanism of this control was investigated using C. sporogenes PA 3679 spores in buffered solutions. Spore suspensions in buffered 0.05M citric acid solutions, pH 3.5 and 5.8, and Sorensons phosphate buffer, pH 7.0, were heat‐activated at 80 °C and then heated for 5 min at 121 °C. The mechanism of inhibition appeared to involve destruction of the spore germination system by heat at reduced pH as a result of collapse of the cortex peptidoglycan layers, possible hydration of the core and concommitant increase in the core volume.
|Original language||English (US)|
|Number of pages||6|
|Journal||Journal of Food Science|
|State||Published - Jul 1990|
All Science Journal Classification (ASJC) codes
- Food Science