Factors Affecting Resistance to Heat and Recovery of Heat-Injured Bacteria

Heat resistance of Lactobacillus spp. isolated from Cheddar cheese

“…paracasei NCDO 161 and combined anaerobic incubation with omission of citrate to give improved recovery. The medium used for enumeration of survivors can also effect recovery (Dabbah et al 1969). Recovery is particularly important with regard to Cheddar cheese, as this cheese is ripened for long periods, which could allow recovery of lactobacilli damaged by pasteurization.…”

Optimization of microencapsulation of probiotics in raspberry juice by spray drying

“…Thermal sub-lethal treatment can increase the survival rate of Lactobacilli remarkably (between 16 and 18 folds depending on the adaptation media) during and following spray drying (Desmond, Stanton, Fitzgerald, Collins, & Paul Ross, 2001;Gardiner et al, 2002). The stress resistance proteins are produced mainly during the sub-lethal exposure prior to drying (Dabbah, Moats, & Mattick, 1969;Teixeira et al, 1994).…”

The Effect of Water Activity on the Heat Resistance of Heat Sensitive and Heat Resistant Strains of Salmonellae

“…FACTORS AFFECTING the heat resistance of salmonellae and other nonsporing microorganisms are numerous. These include the strain tested, its growth conditions, the age and number of cells heated, the physical and chemical composition of the hcating menstruum and the media used to recover heat damaged cells (Hansen & Riemann, 1963;Conference, 1966;Dabbah, Moats & Mattick, 1969;Ng, Bayne & Garibaldi, 1969). Several studies have been made of the heat resistance of salmonellae in foods or laboratory media of different moisture levels or containing varying amounts of sucrose or sodium chloride, but few attempta have been made to relate these to thc water activity (a,) of the heating menstruum (Garibaldi, 1968;Goefert & Biggie, 1968;McDonough & Kargrove, 1968;Riemann, 1968).…”