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Table 5 D values at different pH values for S. thermophilus in PW emulsions with different lipid composition, temperatures 60 °C and 65 °C (mean of quadruplicate essays)

From: The potential use of acylglycerols on the thermal inactivation of lactic acid bacteria for the manufacture of long-life fermented products

pH

Temp (°C)

PW

PW + CE

PW + CE + PO

PW + CE + MO

PW + CE + AMF

PW + CE + HPKO

 

60

75.8

26.6

60.4

46.9

62.4

58.0

6.6

62.5

23.8

4.8

11.5

8.8

11.2

11.8

 

65

4.1

1.5

2.6

2.3

2.8

2.9

 

68

0.5

0.3

0.4

0.4

0.4

0.4

Z value

 

3.6

4.2

3.7

3.9

3.7

3.7

R2

 

0.999

0.996

1.000

0.999

0.999

0.999

 

60

37.1

15.8

21.7

17.3

25.6

26.2

5.5

62.5

10.4

4.7

5.3

5.4

6.0

6.9

 

65

1.6

1.6

1.7

1.7

1.7

1.8

 

68

0.7

0.4

0.4

0.5

0.5

0.5

Z value

 

4.8

5.1

4.9

5.3

5.1

4.7

R2

 

0.926

1.000

0.999

0.998

1.000

1.000