Factors Determining the Rate of Mortality of Bacteria Exposed to Alkalinity and Heat

Watkins, Joseph; Winslow, C.‐E. A.

doi:10.1128/jb.24.3.243-265.1932

Cited by 34 publications

(9 citation statements)

References 38 publications

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“…I n some cases there seems 650,000 240,000 172,000 98,000 9,000 3,100 500 to be a correlation between increase in the numbers of cells in the initial inoculum and decrease in the rate of death. These observations confirm the results of Watkins and Winslow (1932). However, in other cases this correlation was not observed.…”

Section: Death-rate Experimentssupporting

confidence: 89%

Determination of the Heat Resistance Op Non‐spore‐forming Bacteria

Baker

McClung

1939

Journal of Food Science

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Although considerable literature has been accumulated on the heat resistance of non-spore-forming bacteria, our knowledge in this field is still inadequate, particularly in comparison with that of the heat resistance of the spore-forming bacteria. No attempt will be made here to completely assemble the literature,z as reviews of certain phases of the general problem have been published by Rosenau (1908), North and Park (1927), Robertson (1927), Esty (1928), Reichel (1931), Hampil (19321, and Rahn (1932). Methods which have been used in the determination of heat resistance include the inoculation and heating of a series of cotton-plugged tubes containing some fluid, sometimes requiring enrichment prior to incubation ; sealed glass ampules containing the suspension to be tested; and the determination of death rates.It is believed that many of the factors involved in the heat resistance of the spore-forming bacteria also influence that of nonspore-forming bacteria. I n addition, there is the problem of supplying a new suspension of test cells for each series of experiments, since standardized suspensions cannot be prepared and used over a long period of time. The lower heat resistance exhibited by these organisms possibly exaggerates the errors due to contamination of tubes. The following comparative investigation of procedures used previously was undertaken to determine the possibility of obtaining more accurate data. EXPERIMENTAL PROCEDURE

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Section: Death-rate Experimentssupporting

confidence: 89%

Determination of the Heat Resistance Op Non‐spore‐forming Bacteria

Baker

McClung

1939

Journal of Food Science

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“…death curves are exponential, even from the start. Although some workers have reported nonexponential killing curves (39,176), there appears to be little doubt that death as a logarithmic function of time is the relation commonly observed with bacteria.…”

Section: Downloaded Frommentioning

confidence: 99%

The Thermophilic Aerobic Sporeforming Bacteria

Allen¹

1953

Bacteriological Reviews

123

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“…Rahn (218) attributed death of bacteria by heat to endogenous catabolism, destruction of enzymes, or the inactivation of genes. The logarithmic order of death of bacteria (48,274) indicates that death must be due to the destruction of a single molecule. Therefore, an explanation of death based upon the heat inactivation of enzymes (131) is untenable.…”

Section: Origin and Distribution Of Thermophilic Microorganismsmentioning

confidence: 99%

The Thermophilic Microörganisms

Gaughran¹

1947

Bacteriological Reviews

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Factors Determining the Rate of Mortality of Bacteria Exposed to Alkalinity and Heat

Cited by 34 publications

References 38 publications

Determination of the Heat Resistance Op Non‐spore‐forming Bacteria

Determination of the Heat Resistance Op Non‐spore‐forming Bacteria

The Thermophilic Aerobic Sporeforming Bacteria

The Thermophilic Microörganisms

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