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All heating times are summed (Zt) and divided by Σ P. The quotient is the weighted D-value, the Do-value. As in most cases some rapid decrease occurred during the first minute, weighted D-values were also calculated starting from the number of spores after heating for 1 minute, the Dl-value. For Water Activity, pH and Heat Resistance 473 TABLE III Do-Values of Cl. 4 No 30% No 30% No 30% No 30% Suer. Suer. Suer. Suer. Suer. Suer. Suer. Suer. 8 the calculation of the Dj-value, the heat-labile part of the population which decreases rapidly during the first minute, is not included.
1955). The resistance of bacterial spores with reference to spore germination and its inhibition. Annual Review of MicrobiologyΛ ^9, 387. T. O. (1953). Studies on the spores of aerobic bacteria. I. The occurrence of alanine racemase. Journal of BacteriologyΛ j65, 160. V. G. (1966). Concentrative properties of aqueous solutions: conversion tables. In "Handbook of Chemistry and Physics". C. M. ) 47th Edition. The Chemical Rubber Company, Cleveland, Ohio. THE ACID SENSITIZATION OF HEAT RESISTANT BACTERIAL SPORES E.
After treatment and/or storage viable spore populations were determined by the poured plate method. 5. For this purpose the medium of Williams (1936) and Schmidt (1955) was used, as modified by Put and Wybinga (1963). Acid sensitization of bacterial spores was investigated by the use of lactic acid though occasionally hydrochloric, sulphuric or acetic acids were used. Changes in the molarity of the acid were effected by using 1% casein hydrolysate solutions as buffers or by incorporating varying amounts of sodium hydroxide.