The effect of pH on the thermal resistance of Clostridium sporogenes (PA 3679) in asparagus purée acidified with citric acid and glucono-δ-lactone

descriptionPublicationkeyboard_double_arrow_right Article 01 Aug 1992 English Publisher:Elsevier BVJournal:International Journal of Food Microbiology, volume 16, pages 275-281 (issn: 0168-1605,

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Authors: Silla Santos, María Hortensia; Nuñez Kalasic, H.; Casado Goti, A.; Rodrigo Enguídanos, Miguel;

doi: 10.1016/0168-1605(92)90029-3

pmid: 1457287

handle: 10261/334738

The effect of pH on the thermal resistance of Clostridium sporogenes (PA 3679) in asparagus purée acidified with citric acid and glucono-δ-lactone

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Abstract

The influence of type of acid, pH and temperature on heat resistance of Clostridium sporogenes (PA 3679) spores were investigated in white asparagus pureé acidified with citric acid and glucono-delta-lactone (GDL). The pH values studied were: 4.5, 4.8, 5.1 and 5.4 at temperatures of 110, 115, 118 and 121 degrees C. The addition of citric acid and GDL to reduce pH significantly diminished heat resistance of the spores. The two acids investigated differed in their effect on heat resistance at the various pH-levels. The most pronounced effect was observed at the lower heat treatment temperatures investigated. The z values ranged from 10.24 to 13.09 degrees C in the asparagus purée with acids added and with significant differences between the two acids and the various pH levels.

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Keywords

Spores, Clostridium, Hot Temperature, Asparagus, Food Handling, Acidity, Glucono-δ-lactone, Hydrogen-Ion Concentration, Gluconates, Citric Acid, Citric acid, Lactones, Clostridium sporogenes, Vegetables, Heat resistance, Citrates

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