A sterile soup (pH 6.1) was used as a model product for all
treatments. The model soup contained water (38.8%), whole milk
(36.1%), cream (12%), flour (4.5%), fish bouillon (2.4%), salt (0.6%),
lemon juice (0.6%), garlic powder (0.6%) and sugar (0.4%) (w/w).
Free amino acid (FAA) content of the soup was analyzed in order to
detect if any potential spore germinants were present at a significant
concentration (Table 1).