At present, we widely think heating can prompt microbial death was caused by intracellular enzyme and protein heat coagulation caused by losing the ability to metabolism. Protein coagulation is often affected by acid, alkali, salt, water etc. The higher the water content, protein is more easy to solidification. As the growth of the bacterial cell water content is 60% ~ 75%, less free moisture content in the bacterial spores (bacillus subtilis spores in the free moisture only 3.4%). Other food ingredients for microbial heat resistance has a certain influence.

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