The Effect of High Sugar Concentrations on the Heat Resistance of Vegetative Micro‐organisms

摘要

Summary.The effect of sucrose or mixtures of sucrose and glucose, in the heating menstruum, on the heat resistance of 4 organisms,Salmonella senftenberg, Salm. typhimurium, Saccharomyces rouxiiandTorulopsis globosa, was investigated and the results have been expressed in terms ofDandzvalues against water activity (aw). The effect on the cell of sucrose solutions, both with and without heat, was also investigated. Measurements of cell volume obtained from phase contrast micrographs and of O.D. showed that as the sucrose concentration increased, the volume of the cell decreased. The increased heat resistance exhibited by cells in sucrose solutions of lowawis thought to be the result of a dehydration of the cell together with a reduction in the pore size of the cell wall.