title: [Kinetics of thermal killing of microorganisms in egg yolk].
abstract: Egg yolk is relating to its germ content and enzyme activity only restricted storable. Unpasteurized egg yolk get spoiled between a few hours and days. The rapid spoilage can be reduced by a pasteurization and following cold storage. The storage stability of egg yolk can be increased by additives, e.g. salt or saccharose. Kinetic results of the thermal microorganisms destruction in the egg yolk with and without stabilizing additives are presented in this article. It will be shown that the evaluation method from REICHART gives representative results for mixed cultures, too. A further evaluation method by a differential equation will be demonstrated and discussed.
authors.affiliation: Institut für Biotechnologie, Martin-Luther-Universität Halle-Wittenberg, Bundesrepublik Deutschland.
authors.forename: K H
authors.initials: KH
authors.lastname: Mohr
authors.forename: S
authors.initials: S
authors.lastname: Simon
mesh_terms: D001419:Bacteria / Q000187:drug effects; D018407:Bacterial Physiological Phenomena; D004530:Egg Yolk / Q000737:chemistry / Q000382:microbiology*; D006358:Hot Temperature; D012965:Sodium Chloride / Q000494:pharmacology; D013242:Sterilization; D013696:Temperature
chemical_list: D012965:Sodium Chloride
vernacular_title: Kinetische Untersuchungen zur thermischen Mikroorganismenabtötung im Eigelb.