+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

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.

Please choose payment method:

(PDF emailed within 1 workday: $29.90)

Accession: 006686193

Download citation: RISBibTeXText

Related references

The heat resistance of ascospores of four Saccharomyces spp. isolated from spoiled heat-processed soft drinks and fruit products. Journal of Applied Bacteriology 52(2): 235-243, 1982

The heat resistance of ascospores of Kluyveromyces spp. isolasted from spoiled heat-processed fruit products. FEMS symposium Federation of European Microbiological Societies8(18): 421-453, 1985

Heat resistance of Bacillus coagulans spores isolated from spoiled canned low-acid foods. Nippon Shokuhin Kogyo Gakkaishi = Journal of Japanese Society of Food Science and Technology2(10): 725-730, 1985

Heat resistance studies of yeasts vegetative cells vs. asco spores erythromycin inhibition of sporulation in kluyveromyces and saccharomyces species. Journal of Applied Bacteriology 53(1): 73-80, 1982

Heat resistance of Saccharomyces cerevisiae strains isolated from spoiled peach puree. International Journal Of Food Microbiology. 23(2): 209-213, 1994

The heat resistance of ascospores of Saccharomyces cerevisiae strain 195 and Saccharomyces chevalieri strain 215, isolated from heat preserved fruit juice. Spore Research 1976: ub 1977), 2 545-563, 1977

Heat resistance of asco spores of aspergillus fischeri. Abstracts of the Annual Meeting of the American Society for Microbiology 82: ABSTRACT Q106, 1982

Measurement of heat resistance parameters for spores isolated from canned products. Journal of Applied Bacteriology 36(2): 321-327, 1973

Studies on Spores the Thermal Death Time of Clostridium Botulinum: IV. The Resistance Of Spores To Heat And The Dormancy Or Delayed Germination Of Spores Which Have Been Subjected To Heat. Journal of Infectious Diseases 36(5): 472-483, 1925

Heat resistance of bacterial spores in relation to uht processed foods. Journal of Applied Bacteriology 63(6): VIII-IX, 1987

Effect of erythromycin upon the protein pattern of heat shocked saccharomyces cerevisiae identification of new classes of heat shock and heat stroke products. Current Genetics 8(6): 429-438, 1984

Heat resistance studies on yeast spp. causing spoilage in soft drinks. Journal of Applied Bacteriology 40(2): 135-152, 1976

Thermophilic spore-forming bacteria isolated from spoiled canned food and their heat resistance. Results of a French ten-year survey. International Journal of Food Microbiology 165(2): 134-143, 2013

Studies on heat resistance. IV. Sporulation of Bacillus cereus in some synthetic media and the heat resistance of the spores produced. Journal of Bacteriology 61(5): 551-556, 1951

Studies on heat resistance. VI. Effect of temperature of incubation at which formed on heat resistance of aerobic thermophilic spores. Journal of Bacteriology 67(3): 377-378, 1954