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UHT and Fungal Spores


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#1 MicroNut

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Posted 14 June 2011 - 01:58 PM

Hiya.
I'm a Micro QC Analyst hitting a brick wall at the moment.
I'm trying to find out what times and temperatures are suitable for eradicating fungal spores (particularly yeast spores).
Is 95oC sufficient? If so, for how long?
Oh, I work for a yoghurt manufacturer.

Thanks in advance.

#2 bob1

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Posted 14 June 2011 - 05:03 PM

Autoclaving is usually done at 120 deg C, and 20 psi and 20 minutes. Dry sterilising should work at 160 for 2 hours or so. I am sure 95 would work, but I don't know how long it would take or the other conditions required, but I am pretty certain that you would need some water in there somewhere.

Hiya.
I'm a Micro QC Analyst hitting a brick wall at the moment.
I'm trying to find out what times and temperatures are suitable for eradicating fungal spores (particularly yeast spores).
Is 95oC sufficient? If so, for how long?
Oh, I work for a yoghurt manufacturer.

Thanks in advance.






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