Distribution of Heat Resistance Parameteric Values of Bacillus coagulans Spores

Abstract

Heat resistance of Bacillus coagulans spores was determined for 44 strains isolated from food ingredients and spoiled canned foods to demonstrate distribution of D, decimal reduction time, and z, a temperature difference corresponding to the decimal change of the D, values. The spores were heated in a 0.01M phosphate buffer, pH 7.0, and then recovered by dextrose typtone agar. The minimum, maximum, and 95% confidential of D at 110°C were 1.1, 92, and 29-42min, respectively, and those of z were 6.8, 9.6, and 7.8-8.2°C, respetively.