Joint effect of heat, pH and grape extract on spores survival in a rice solution.

Rice due to its high carbohydrate content, is an ideal medium for growth, a spore-producing microorganism. The objective of this study was to determine the antimicrobial activity of a grape extract in combination with heat treatments and different pH against spores in a rice solution. The survivor data obtained were fitted to the Weibull survival function, and the values of parameters and (scale and shape indexes, respectively) were determined.