I think the factor isn't that you want sterile wort, but sanitized wort. You may not get sterile wort from boiling, but that isn't a problem. The wort is surrounded by barely sanitary air, so it's going to be contaminated to some degree from the get go.

The key point is that the massive yeast population (>100bn cells for a 5 gallon batch) scavenge dissolved oxygen from the wort, drive off headspace oxygen with carbon dioxide, and reduce the wort to below 4.5pH, all of which make for an unthriving enviroment for all common bacterial contaminants.

So, a short boil period, really even just patuerization over 170°F/76°C is sufficient for short term storage.

For long term storage of wort, there are no yeast, so it must be sterile. Then you have to heat to 240°F for 15 minutes to ensure all bacteria and spores are destroyed, as per regular food canning guidelines.

I think the factor isn't that you want sterile wort, but sanitized wort. You may not get sterile wort from boiling, but that isn't a problem. The wort is surrounded by barely sanitary air, so it's going to be contaminated to some degree from the get go.

The key point is that the massive yeast population (>100bn cells for a 5 gallon batch) scavenge dissolved oxygen from the wort, drive off headspace oxygen with carbon dioxide, and reduce the wort to below 4.5pH, all of which make for an unthriving enviroment for all common bacterial contaminants.

So, a short boil period, really even just patuerization over 170°F/76°C is sufficient for short term storage.

For long term storage of wort, there are no yeast, so it must be sterile. Then you have to heat under pressure to 240°F for 15 minutes to ensure all bacteria and spores are destroyed, as per regular food canning guidelines.