Thermal treatment of aseptically processed tomato paste

Summary The heat resistance characteristics of Bacillus coagulans (NRRL B‐1103) spores suspended in buffer (pH 7.0, 4.5), tomato serum and tomato paste were studied. It was found that the heat resistance of spores was reduced significantly when buffer of pH 4.5, tomato serum or tomato paste was used as suspension medium instead of buffer pH 7.0. This effect was more apparent at higher temperatures. It was concluded that a thermal process of F105°C= 3 min is capable of causing at least 3D destruction of spores of the most heat resistant strains of B. coagulans