The rate of thermal inactivation of glutamate decarboxylase (EC from Escherichia coli was determined in terms of the z value and thermodynamic parameters. The enzyme was inactivated at a faster rate than E. coli when heated at food process temperatures in buffer.

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Author notes

1Present address: Department of Microbiology, University of Illinois, Urbana, Illinois 61801.

2Present address: Kraft, Inc., Research and Development, 801 Waukegan Road, Glenview, Illinois 60025.