Bacteria and Mold Spore Heat Resistance in Guava Juice and Its Control by pH and Sodium Benzoate

Table 2

The effect of pH change on the heat resistance of spores of Talaromyces flavus and Eupenicillium javanicum molds and Bacillus subtilis bacteria in guava juice.

Species	pH	Temperature (°C)
Mold:	3.5	80		7.6 ± 0.14
T. flavus		85
		90
	4.5	80
		85
		90
Mold:	3.5	80
E. javanicum		85
		90
	4.5	80
		85
		90
Bacteria:	3.5	90
B. subtilis		95
		100
	4.5	90
		95
		100

values shown are average of .