J. Raso et al., INFLUENCE OF SPORULATION TEMPERATURE ON THE HEAT-RESISTANCE OF A STRAIN OF BACILLUS-LICHENIFORMIS (SPANISH TYPE CULTURE COLLECTION-4523), Food microbiology, 12(5), 1995, pp. 357-361
The influence of the sporulation temperature on the heat resistance of
a strain of Bacillus licheniformis isolated during a routine control
for sterility of canned vegetables, has been studied. Heat resistance
of this strain at any temperature of treatment increased with increasi
ng sporulation temperature. Spores sporulated at 52 degrees C were 10-
fold more heat resistant than those sporulated at 30 degrees C. The ma
gnitude of this influence was not constant along the range of sporulat
ion temperatures tested (30, 37, 44 and 52 degrees C). No statistical
significance (P less than or equal to 0.05) differences were detected
among z values obtained with spores sporulated at different temperatur
es. This increase of heat resistance at higher sporulation temperature
s could account for the frequent failures of sterilization processes o
f canned vegetables, during hot seasons in warmer regions. (C) 1995 Ac
ademic Press Limited.