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The heat resistance of asco spores of 4 saccharomyces spp isolated from spoiled heat processed soft drinks and fruit products



The heat resistance of asco spores of 4 saccharomyces spp isolated from spoiled heat processed soft drinks and fruit products



Journal of Applied Bacteriology 52(2): 235-244



The heat resistance (D and z vales) of 4 Saccharomyces spp., i.e., S. bailii, S. cerevisiae, S. chevalieri, S. warum, was investigated by a previously described method (Put et al. 1977). The highest heat resistance was observed in ascospores of S. cerevisiae 175 showing a decimal reduction time or death rate constant at 60.degree. C of 22.5 min. The average D60.degree.C values of the remaining species were: S. bailii 10 min; S. chevalieri 13 min; and S. uvarum 1.5 min; while z values varied between 4.0 and 6.5.degree. C. Some comparison between the mechanism of yeast ascospore and bacterial endospore heat resistance may exist. Washed Saccharomyces ascospores cannot be stored at 5.degree. C for a longer period than 2-3 wk without loss of heat resistance and ascospore heat survival curves are essentially not linear over the whole range, which may be due to some heterogeneity of the ascospore population tested. Heat resistance (D60.degree.C values) of Saccharomyces ascospores are 50-150-fold higher than the D60.degree.C values of the corresponding vegetative cells.

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