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 language||English (US)|
|Number of pages||3|
|Journal||Journal of Food Science|
|State||Published - May 1981|
All Science Journal Classification (ASJC) codes
- Food Science