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Appl Environ Microbiol. 1963 March; 11(2): 100-104

Effect of Heat on Spores of Rough and Smooth Variants of Bacillus stearothermophilus¹

Food Microbiology Research Laboratory, Department of Horticulture, University of Missouri, Columbia, Missouri

ABSTRACT

Spores of variants of Bacillus stearothermophilus were subjected to activating and lethal temperatures. Spore suspensions which were incubated longer contained a higher percentage of spores of the rough variant. The effect of sublethal heat on spore suspensions containing mixed variants (rough and smooth) was difficult to measure at sublethal temperatures (110 C), since the rough variant was not as heat-resistant. While the rough variant was activated in a shorter time, the smooth variant was not activated; when the smooth variant was activated, the rough was killed. A higher percentage of the smooth variant was forced into dormancy after being held at 50 C for 30 hr than the rough variant. When mixed populations were subjected to a lethal temperature (120 C), the curves only reflected the smooth variant. Since the curves which represented the smooth variant or mixtures containing the smooth variant were not linear, this was thought to be due to activation overbalancing the lethal effect. This research emphasized the importance of variants in explaining differences in spore resistance among spore suspensions of the same strain.

¹ Contribution from the Missouri Agricultural Experiment Station, Journal Series No. 2470, approved by the Director.