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KMID : 0380619870190010038
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 1 p.38 ~ p.41
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Heat Resistance Studies of Selected Yeasts Isolated from Swollen Commercially Canned Peaches .
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Abstract
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This investigation was to measure heat resistance (D and Z values) of ascospores of Saccharomyces cerevisiae Py9 and Saccharomyces chevaliers Pw7 isolated from swollen commercially canned peaches. Decimal reduction times (D values) of S. cerevisiae Py9 ascospores were 6.5 min at 58℃, 2.5 min at 60℃ and 1.25 min at 62℃. Those of S. chevaliers Pw7 ascospores were 35.0 min at 58℃, 3.5 min at 60℃ and 1.5 min at 62℃. Z values of S. cerevisiae and S. chevaliers ascospores were 5.5℃ and 3.4℃, respectively.
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