Tyndallization

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Tyndallization is a process for the reduction of germs in heat-sensitive foods that is based on fractional, discontinuous sterilization . In contrast to sterilization, the material to be tyndallized is not exposed to a temperature of 121 ° C for 20 minutes, but only a maximum of 100 ° C. The method was developed by the British physicist John Tyndall around 1850 .

Standard protocol for Tyndallization: First, the sample is heated to 100 ° C for 30 min, which kills vegetative bacterial and fungal cells and the germination of heat-stable, stationary spores is induced by heat shock. A subsequent incubation for 12 h at 37 ° C leads to the germination of the stationary spores into vegetative cells . These can now be killed by heating them again to 100 ° C. for 30 min. The result is a significant reduction in germs. The number of germs can be further reduced by repeating this heating-incubation cycle several times.

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