Show simple item record

dc.contributor.authorGroenewald, Willem H.
dc.contributor.authorGouws, Pieter A.
dc.contributor.authorWitthuhn, R. Corli
dc.date.accessioned2016-11-22T10:04:54Z
dc.date.available2016-11-22T10:04:54Z
dc.date.issued2013
dc.identifier.citationGroenewald, W. H., Gouws, P. A., & Witthuhn, R. C. (2013). Thermal inactivation of Alicyclobacillus acidoterrestris spores isolated from a fruit processing plant and grape juice concentrate in South Africa. African Journal of Microbiology Research, 7(22), 2736-2740.en_ZA
dc.identifier.issn1996-0808
dc.identifier.urihttp://hdl.handle.net/11660/4732
dc.description.abstractThermal 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.en_ZA
dc.language.isoenen_ZA
dc.publisherAcademic Journalsen_ZA
dc.subjectAlicyclobacillus acidoterrestrisen_ZA
dc.subjectEndosporesen_ZA
dc.subjectThermal inactivationen_ZA
dc.subjectHeat resistanceen_ZA
dc.subjectSpoilageen_ZA
dc.subjectFruit juice concentrateen_ZA
dc.subjectD-valueen_ZA
dc.titleThermal inactivation of Alicyclobacillus acidoterrestris spores isolated from a fruit processing plant and grape juice concentrate in South Africaen_ZA
dc.typeArticleen_ZA


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record