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The Release of Dipicolinic Acid from Spores of Bacillus stearothermophilus NCA 1518 (1969)

ROTMAN, Y. ; FIELDS, M. L.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 34 (1969), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Both pH of the spore suspensions and autoclaving time affect the release of dipicolinic acid (DPA) from spores. At pH 14 maximum release of DPA was obtained for spore suspensions of both variants autoclaved at 250°F for 15 min. With the smooth variant. maximum release of DPA was achieved at pH 7.0. Autoclaving at 250°F for 15 and 70 min was required for complete release of DPA from spores of the smooth and the rough variants. Loss of viability of spores of both variants succeeded complete release of DPA.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10360.x

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