Thermal denaturation and loss of viability in Escherichia coli and Bacillus stearothermophilus |
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| Authors: | B. M. Mackey C. A. Miles D. A. Seymour S. E. Parsons |
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| Affiliation: | AFRC Institute of Food Research, Reading Laboratory, Earley Gate, Whiteknights Road, Reading RG6 2EF;*Muscle and Collagen Group, Department of Veterinary Medicine, University of Bristol, Langford, Bristol BS18 7DY, UK |
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| Abstract: | ![]()
When Escherichia coli was heated at 10°C/min in a differential scanning calorimeter, the onset of irreversible thermal denaturation occurred at 51°C, about 5°C above the maximum growth temperature. The temperature at which death rate was maximal (63°C) coincided with the thermogram peak caused by denaturation of the 30S ribosomal subunit. The maximum death rate in vegetative cells of Bacillus stearothermophilus occurred at the higher temperature of 71°C which also coincided with the leading edge of the main thermogram peak. |
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