Heat resistance of spores of 18 strains of Geobacillus stearothermophilus and impact of culturing conditions.
Enumeration
Germination
Inactivation
Modelling
Sporulation
Variability
Journal
International journal of food microbiology
ISSN: 1879-3460
Titre abrégé: Int J Food Microbiol
Pays: Netherlands
ID NLM: 8412849
Informations de publication
Date de publication:
16 Feb 2019
16 Feb 2019
Historique:
received:
06
04
2018
revised:
14
10
2018
accepted:
06
11
2018
pubmed:
5
12
2018
medline:
26
3
2019
entrez:
4
12
2018
Statut:
ppublish
Résumé
In this study, different methods were evaluated for enumeration of spores of G. stearothermophilus, different sporulation methods were assessed for yields and wet heat resistances of obtained spores, and subsequently, the variation in heat resistances of spores was determined. Overall, tryptone soya agar (TSA) was the most suitable medium for enumeration of spores of this thermophilic bacterium. Sporulation on different media both at 55 and at 61 °C led to considerable variation in spore heat resistance. The heat resistance of spores was highest upon sporulation on medium supplemented with free ions of calcium, potassium, magnesium and manganese (CaKMgMn). For 18 different G. stearothermophilus strains that were isolated from various sources, spores were subsequently produced on nutrient agar supplemented with CaKMgMn at 55 °C. Strain ATCC 12980
Identifiants
pubmed: 30504002
pii: S0168-1605(18)30883-3
doi: 10.1016/j.ijfoodmicro.2018.11.005
pii:
doi:
Substances chimiques
Culture Media
0
Steam
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
161-172Informations de copyright
Copyright © 2018 The Authors. Published by Elsevier B.V. All rights reserved.