Ps. Fernandez et al., THERMAL-RESISTANCE OF BACILLUS-STEAROTHERMOPHILUS SPORES HEATED IN ACIDIFIED MUSHROOM EXTRACT, Journal of food protection, 57(1), 1994, pp. 37-41
The thermal resistance of Bacillus stearothermophilus spores was studi
ed in bidistilled water as the reference medium, mushroom extract and
acidified mushroom extract. Citric acid and glucono-delta-lactone were
used as acidulants. Results indicated that mushroom extract affects t
he heat resistance of spores; D values were lower than for those in bi
distilled water. The pH effect was lower with higher treatment tempera
tures. Acidification reduced the thermal resistance of spores, the red
uction being similar for both types of acidulants, and in general it a
lso had the effect of increasing the z values. it has been confirmed t
hat acidification of the canned mushrooms could actually help to contr
ol the thermophilic spoilage. This acidification could also be obtaine
d by the use of glucono-delta-lactone, which has been shown to be as e
ffective as citric acid in reducing the heat resistance of spores