Effect of moderately acidic pH on heat resistance of Clostridium sporogenes spores in phosphate buffer and in buffered pea puree.

@article{Cameron1980EffectOM,
  title={Effect of moderately acidic pH on heat resistance of Clostridium sporogenes spores in phosphate buffer and in buffered pea puree.},
  author={Michael Skalova Max Cameron and S. Leonard and Ericka L. Barrett},
  journal={Applied and environmental microbiology},
  year={1980},
  volume={39 5},
  pages={943-9}
}
The effect of pH in the range 5.0 to 7.0 on the thermal destruction of spores of Clostridium sporogenes putrefactive anaerobe 3679 was examined by three methods: a capillary tube method in which spores were suspended in phosphate buffers, a thermoresistometer method in which spores were suspended in buffered pea puree adjusted to the same set of pH values, and a thermal death time can method in which spores were again suspended in buffered pea puree. The results indicated that increasing… CONTINUE READING
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