Thermal death characteristics of Lactobacillus paracasei and Aspergillus niger in Pilsen beer Original Research Article

Thermal death parameters of Lactobacillus paracasei var. paracasei (C1096) and Aspergillus niger (CM896) were determined in Pilsen beer (pH=4.28 and percentage of alcohol by volume=4.97%) for an initial cell concentration of 1 × 104 cells/ml. Values of D60 °C=0.02 min and z=6.49 °C were determined for L. paracasei var. paracasei (C1096) and values of D60 °C=0.04 min and z=3.71 °C were obtained for A. niger (CM896).