Thermal inactivation of Bacillus cereus spores affected by the solutes used to control water activity of the heating medium (original) (raw)

This study investigates the thermal inactivation of Bacillus cereus spores and how varying solutes used to control the water activity of the heating medium affects their heat resistance. Different concentrations of NaCl, LiCl, sucrose, and glycerol were examined to understand their impact on the D-values and z-values, indicating heat resistance characteristics across three strains of B. cereus with different sensitivities to heat. The findings suggest that the effect of these solutes on heat resistance is significant, varying with the specific microorganism and solution used.