Tyndallization

The Tyndallisation a process for germ reduction in heat-sensitive foodstuffs, which is based on a fractionated batch sterilization. In contrast to sterilization of the material is not exposed to tyndallisierende a temperature of 121 ° C for 20 minutes but only a maximum of 100 ° C. The method was developed around 1850 by the British physicist John Tyndall.

Standard protocol for Tyndallisation: the sample for 30 min at 100 ° C. First, it is heated, causing a destruction of vegetative bacteria and fungal cells, with the germination of heat-stable, stationary spores is induced by heat shock. A subsequent incubation for 12 h at 37 ° C leads to germination of the spores to vegetative cells stationary. These can now by re- heating for 30 min are killed at 100 ° C. The result is a significant reduction of germs. By multiple repetition of this heating - incubation cycle the number of nuclei can be further reduced.