Heat Resistance of Sporolactobacillus inulinus

STEPHANIE DOORES, DENNIS WESTHOFF

Research output: Contribution to journalArticle

10 Scopus citations

Abstract

Sporolactobacillus inulinus was grown on 24 media varying in carbohydrate source and concentration. A heat‐resistant total count (80°C–5 min) and the thermal resistance of the spores isolated from each cell crop were determined. The highest heat‐resistant couunts were obtained when S. inulinus was grown on Sporolactobacillus agar with 2%α‐methyl glucoside. Cells grown in Sporolactobacillus broth with 1%α‐methyl glucoside yielded the most heat resistant spores. D values (decimal reduction times) and z values were determined for each spore crop. Average D values were 53.2 min at 75°C, 19.5 min at 80°C, 6.8 min at 85°C and 5.1 min at 90°C. The average z value was 13.0°C.

Original languageEnglish (US)
Pages (from-to)810-812
Number of pages3
JournalJournal of Food Science
Volume46
Issue number3
DOIs
StatePublished - May 1981

All Science Journal Classification (ASJC) codes

  • Food Science

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