Palop A, Raso J, Pagán R, Condón S, Sala F J
Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Spain.
Int J Food Microbiol. 1999 Feb 18;46(3):243-9. doi: 10.1016/s0168-1605(98)00199-8.
The influence of pH of heating menstruum (McIlvaine buffer) on the heat resistance of Bacillus coagulans spores has been investigated and compared with the heat resistance in homogenized tomato and asparagus at pH 7 and 4 at a wide range of temperatures. Spores were less heat resistant in all menstrua at acid pH. The magnitude of this effect was greatest at the lowest heating temperatures tested. z values in buffer increased from 8.9 degrees C at pH 7 to 10.5 degrees C at pH 4. pH of menstrua was the main influencing factor, but media composition also influenced heat resistance: at pH 7 heat resistance was similar in all menstrua (D111 degrees C = 1.6 min) but at pH 4 the heat resistance in homogenized foods (D111 degrees C = 0.26 min in tomato and D111 degrees C = 0.28 min in asparagus) was lower than in buffer (D111 degrees C = 0.49 min). The reduced influence of the acidification of media on the heat resistance of B. coagulans at higher temperatures should be taken into account when a rise in the temperature of treatment for canned vegetables is considered to shorten duration of heat processes.
研究了加热介质（麦克利文缓冲液）的pH值对凝结芽孢杆菌孢子耐热性的影响，并在广泛的温度范围内，将其与pH值为7和4的匀浆番茄及芦笋中的耐热性进行了比较。在酸性pH值条件下，孢子在所有介质中的耐热性均较低。在测试的最低加热温度下，这种影响的程度最大。缓冲液中的z值从pH值为7时的8.9℃增加到pH值为4时的10.5℃。介质的pH值是主要影响因素，但介质组成也会影响耐热性：在pH值为7时，所有介质中的耐热性相似（111℃下的D值 = 1.6分钟），但在pH值为4时，匀浆食品中的耐热性（番茄中111℃下的D值 = 0.26分钟，芦笋中111℃下的D值 = 0.28分钟）低于缓冲液中的耐热性（111℃下的D值 = 0.49分钟）。当考虑提高罐装蔬菜的处理温度以缩短热处理时间时，应考虑在较高温度下介质酸化对凝结芽孢杆菌耐热性影响的降低。
