Effects of Acidification, Bacterial Fermentation, and Temperature on the Survival of Rotavirus in a Model Weaning Food.

The effect of acidification, bacterial fermentation, and temperature on the survival of SA-11 rotavirus in model infant weaning foods was investigated. The influence of added organic acids and of bacterial fermentation on rotavirus survival was explicable solely by the pH achieved. The rotavirus was stable at temperatures representative of tropical ambient and at pH values typical of lactic fermented foods (3.