Hi, yeast killing temperature related to the exposure time, media and yeast itself, but in general, 120c considered as injury point and 140 as killing point......
Isn't 120 is so enough to kill even spores if exposure is about 12 minutes?
My question is particularly seeking any information about the heat resistance features of yeast species. As I know some bacteria and moulds are spore forming which means they have heat resistance characteristics. Does yeast usually have any alternative characteristics for hear resistance too?