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The heat resistance of aerobic spore formers isolated from dairy products and cocoa powder was examined to give an overview of occurring highly heat-resistant spores. Experiments were conducted in phosphate buffer at different temperatures for 30 min. Two Geobacillus pallidus strains survived the heat treatment at 125 °C with log reductions of 6.68 and 6.73. Furthermore, the inactivation kinetics of one of these strains (Bacillus amyloliquefaciens) were determined using a modified Arrhenius model. The inactivation followed a reaction order of 1 with a reaction rate constant (kref) of 0.085/s at 394 K and an activation energy (Ea) of 209 kJ/mol.
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WITTHUHN et al. (2011) studied this question.
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