A. Palop et al., HEAT-RESISTANCE OF BACILLUS-SUBTILIS AND BACILLUS-COAGULANS - EFFECT OF SPORULATION TEMPERATURE IN FOODS WITH VARIOUS ACIDULANTS, Journal of food protection, 59(5), 1996, pp. 487-492
The influence of the sporulation temperature (35 and 52 degrees C) on
the effect of different acidulants on the heat resistance of Bacillus
subtilis and Bacillus coagulans in homogenized tomato and asparagus at
pH 4 was investigated. Several acidulants (hydrochloric, citric, acet
ic, lactic, and malic acids and glucono-delta-lactone) currently used
by the canning industry to lower the pH of some vegetables before proc
essing were studied, The sporulation temperature determined the respon
se of these microorganisms to the type of acidulant. While the heat re
sistance of spores sporulated at 35 degrees C was the same at all heat
ing temperatures tried, regardless the type of acidulant, that of spor
es sporulated at 52 degrees C was two- to fivefold lower when lactic o
r acetic acids were used. This decrease in heat resistance was the sam
e at every temperature over the whole range of heating temperatures te
sted. The z values obtained with each microorganism were the same for
a given heating menstruum, regardless the type of acidulant used.