Clostridium sporogenes has been widely used as a surrogate for proteolytic C. botulinum for validating thermal processes in low-acid cans. To limit the intensity of heat treatments, industrials must use other ways of control as an association of acidic and saline environment after a low heat treatment. The probability of growth of pH (7–4.4), sodium chloride concentration (0–11%) and heat treatment (80°C-10 min; 100°C-1.5 min and 5.2 min) were studied on C. sporogenes PA 3679 spores and vegetative cells. Vegetative cells or heat-treated spores were inoculated in PYGm broth at 30 °C for 48 days in anaerobic conditions. Vegetative cells growth (pH 4.6–pH 4.5; 7%–8% NaCl) range is larger than the spore one (pH 5.2–pH 5.0; 6%–7% NaCl). Spores germination and outgrowth rage is decreased if the spores are heat-treated at 100 °C for 1.5 min (pH 5.5–5.3; 4%–5% NaCl) and 5.2 min (pH 5.7–5.3; 4%–5% NaCl). The C. sporogenes PA 3679 spores germination and outgrowth is impacted by their physiological state. The synergic interaction between environmental factors (pH and NaCl) and the physiological state (vegetative cells and spores) opening new possibilities for optimizing food formulation processes to manage the risks of C. sporogenes spoilage.

梭状芽孢杆菌已被广泛用作蛋白水解肉毒梭菌的替代物，用于验证低酸罐中的热过程。为了限制热处理的强度，工业必须使用其他控制方式作为低热处理后酸性和盐度环境的关联。在C. sporogenes 上研究了 pH (7–4.4)、氯化钠浓度 (0–11%) 和热处理（80°C-10 分钟；100°C-1.5 分钟和 5.2 分钟）的增长概率PA 3679 孢子和营养细胞。在厌氧条件下，将营养细胞或热处理过的孢子接种在 30°C 的 PYGm 肉汤中 48 天。营养细胞的生长（pH 4.6–pH 4.5；7%–8% NaCl）范围大于孢子生长范围（pH 5.2–pH 5.0；6%–7% NaCl）。如果孢子在 100 °C 下热处理 1.5 分钟（pH 5.5–5.3；4%–5% NaCl）和 5.2 分钟（pH 5.7–5.3；4%–5% NaCl），则孢子萌发和生长速度会降低. 所述生孢梭菌PA 3679孢子出芽并增生是由它们的生理状态的影响。环境因素（pH 和 NaCl）与生理状态（营养细胞和孢子）之间的协同相互作用为优化食品配方过程以管理产孢梭菌腐败风险开辟了新的可能性。