INSTITUTE OF CHEMICAL TECHNOLOGY , PRAGUE Department of Food Preservation and Meat Technology. Optimization of Sanitizing Process Using Heat Against Bacteria Asaia bogorensis. Petra Klodnerová, MSc Supervisor: Miroslav Čeřovský, MSc, PhD. Asaia bogorensis.
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INSTITUTE OF CHEMICAL TECHNOLOGY, PRAGUE
Department of Food Preservation and Meat Technology
Petra Klodnerová, MSc
Supervisor: Miroslav Čeřovský, MSc, PhD
Fig. 2: Microscopic picture of cells.
Fig. 1: Colonies on PCA Agar.
0 2 4 6 8 10 12 14
TimeThermal Inactivation ParametersD and z value
Fig.3: Survivor curve
Fig.4: Thermal-death-time curve
Metal capillary tube
Silicon gasketMethods and Instruments
Fig. 6: Equipment for
capillary tube method
Fig. 5: TDT tube method
sample preparation – suspension
cultivated 96 hr, 30 °C
TDT and capillary tube filling with sample
tube submersion in heating water bath
tube immersion in ice-water bath
heated samplemicrobial analysis
construction of microbial survivor
curve and thermal-death-time curve
D and zvalue