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Browsing Other University Centres, Units and Institutes by Author "Groenewald, Willem H."

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    Thermal inactivation of Alicyclobacillus acidoterrestris spores isolated from a fruit processing plant and grape juice concentrate in South Africa
    (Academic Journals, 2013) Groenewald, Willem H.; Gouws, Pieter A.; Witthuhn, R. Corli
    Thermal inactivation at 95°C for two strains of Alicyclobacillus acidoterrestris isolated from contaminated fruit juice concentrates were investigated in a 0.1% (m/v) peptone buffer solution (pH 7.04) and grape juice (pH 4.02, 15.5 °Brix). The thermal inactivation of A. acidoterrestris spores followed first-order kinetics, suggesting that as the microbial population is exposed to a specific high temperature, the spores were inactivated at a constant rate. D-values determined in the buffer solution were calculated to be 1.92 ± 0.39 and 2.29 ± 0.50 min, while in grape juice D-values were found to be 2.25 ± 0.53 and 2.58 ± 0.32 min for the two strains tested.