title: Recoverability of heat-injured Bacillus spores by lysozyme and EDTA or alkaline thioglycollate.
abstract: The D95°C value of Bacillus thuringiensis spores plated in the presence of lysozyme increased from 3.0 min to 3.6 min by post-treatment of heat-injured spores with 50MM EDTA. In the case of Bacillus alvei and Bacillus polymyxa spores D-values decreased from 4.9 to 4.3 min and from 4.7 to 4.1 min respectively. Post-treatment of heat-injured spores treated with alkaline thioglycollate increased D95°C values of Bacillus alvei from 4.2 to 5.3 min, B. thuringiensis 3.6 to 4.7 min, and Bacillus polymyxa from 4.2 to 5.0 min when spores were plated in the presence of lysozyme. Electron micrographs of heat-injured B. alvei spores treated with sodium thioglycollate indicated that the coat layers of the treated spores were granulated and less intact than the control spores.
authors.affiliation: Food Microbiology laboratory, Department of Food Science, University of Massachusetts, 01003, Amherst, MA, USA.
authors.forename: T M
authors.initials: TM
authors.lastname: Rasmussen
authors.forename: R G
authors.initials: RG
authors.lastname: Labbé