Tyndallization [SEP] named after
Tyndallization
Tyndallization is a process dating from the nineteenth century for sterilizing substances, usually food, named after its inventor, scientist John Tyndall, that can be used to kill heat-resistant endospores. Although considered old-fashioned, it is still occasionally used.
A simple and effective sterilizing method commonly used today is autoclaving: heating the substance being sterilized to 121 °C for 15 minutes in a pressured system. If autoclaving is not possible because of lack of equipment, or the need to sterilize something that will not
sterile media (often contained within the sample in a glass ampule to be broken after sterilization). A color change in the media (indicating acid production by bacteria; requires the medium to be formulated for this purpose), or the appearance of turbidity (cloudiness indicating light scattering by bacterial cells) indicates that sterilization was not achieved and the sterilization cycle may need revision or improvement.
Methods used.
Methods used Tyndallization.
A more effective method is Tyndallization, which uses three successive steam treatments to achieve sterilization over the