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

Table 1

Heat resistance of spores of Talaromyces flavus and Eupenicillium javanicum molds and Bacillus subtilis bacteria in guava juice (pH 4.1).

Species	Temperature (°C)
Mold:	80
T. flavus	85
	90
Mold:	80
E. javanicum	85
	90
Bacteria:	90
B. subtilis	95
	100

values shown are average of .