Thermal Resistance of Spores from pH, Elevating Strains ofBacillus licheniformis

摘要

ABSTRACTThe thermal resistance ofBacillus licheniformisspores from strains originally isolated from home‐canned tomatoes was examined. In tomato puree at pH 4.4, D95and D100values of 4.5 and 2.0 min, respectively, were obtained. The z value was 14.9 C°. The D95in pH adjusted tomato puree increased at the rate of 50 per pH unit over the range pH 4–5.5. The D95in pH 7.2 buffer was 7.8 min. TheB. licheniformisspores could survive the USDA raw pack process for home‐canned tomatoes and elevate the pH to greater than 5.2 under aerobic but not anaerobic cond