Combined high pressure and temperature induced lethal and sublethal injury of Lactococcus lactis—Application of multivariate statistical analysis

Kilimann, K.V.; Hartmann, C.; Delgado, Antonio; Vogel, Rudi F.; Gänzle, Michael G.

doi:10.1016/j.ijfoodmicro.2006.01.006

Cited by 26 publications

(16 citation statements)

References 31 publications

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“…In order to increase lethality, higher HHP intensities must be applied, or hurdle technology has to be implemented in combination with HHP at the selected treatment conditions. As it has been demonstrated that intensities over 300 MPa affect physical properties of LWE and that bacteria are more resistant to pressure in the range of 20 to 30°C (Carlez, Rosec, Richard, & Cheftel, 1993;Kalchayanand, Sikes, Dunne, & Ray, 1998;Kilimann, Hartmann, Delgado, Vogel, & Gänzle, 2006;Patterson and Kilpatrick, 1998;Raso & Barbosa-Canovas, 2003;Simpson & Gilmour, 1997), HHP was applied at temperatures under and over 20°C. For E. coli, the lowest inactivation was observed at 20°C at all HHP treatments, and the highest lethality after 300 MPa/3′ at 4°C.…”

Section: Microbial Inactivation By Hhp Treatmentsmentioning

confidence: 99%

Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg

Monfort

Ramos²,

Meneses

et al. 2012

Innovative Food Science & Emerging Technologies

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Section: Microbial Inactivation By Hhp Treatmentsmentioning

confidence: 99%

Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg

Monfort

Ramos²,

Meneses

et al. 2012

Innovative Food Science & Emerging Technologies

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“…41) High concentrations of sucrose have a protective effect against lethal levels of hydrostatic pressure in E. coli 42) and Lactococcus lactis (piezotolerance). 43,44) Piezotolerance is inducible in Lactococcus sanfranciscensis by preincubation under hydrostatic pressure, cold or osmotic shock, and acidity. 45) Spores of Bacillus species are germinated by a variety of stimuli including nutrients, some chemicals and mechanical treatments such as abrasion and high pressure.…”

Section: Recent Advanced Studies Of the Effects Of High Pressurementioning

confidence: 99%

Exploration of the Effects of High Hydrostatic Pressure on Microbial Growth, Physiology and Survival: Perspectives from Piezophysiology

Abe

2007

Bioscience, Biotechnology, and Biochemistry

179

110

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“…Most of the published survival graphs show pronounced tails (14,23,28,35,41) and sometimes also shoulders (21, 25). Occasionally, both phenomena occur simultaneously, giving rise to graphs with sigmoid profiles (11,20,43). The occurrence of shoulders and tails complicates the comparison of the resistance of different bacteria and also makes it difficult to determine process criteria reliably.…”

mentioning

confidence: 99%

Biological Approach to Modeling of Staphylococcus aureus High-Hydrostatic-Pressure Inactivation Kinetics

Cebrián

Michiels

Mañas

et al. 2010

Appl Environ Microbiol

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Graphs for survival under high hydrostatic pressure (450 MPa; 25°C; citrate-phosphate buffer, pH 7.0) of stationary-growth-phase cells of eight Staphylococcus aureus strains were found to be nonlinear. The strains could be classified into two groups on the basis of the shoulder length. Some of them showed long shoulders of up to 20 min at 450 MPa, while others had shoulders of <3.5 min. All strains showed tails. No significant differences in the inactivation rate were found during the log-linear death phase among the eight strains. The entry into stationary growth phase resulted both in an increase in shoulder length and in a decrease in the inactivation rate. However, whereas shoulder length proved to depend on sigma B factor activity, the inactivation rate did not. Recovery in anaerobiosis decreased the inactivation rate but did not affect the shoulder length. Addition of the minimum noninhibitory concentration of sodium chloride to the recovery medium resulted in a decrease in shoulder length and in an increase in the inactivation rate for stationary-growthphase cells. In the tail region, up to 90% of the population remained sensitive to sodium chloride.The development of nonthermal methods for food preservation has been a matter of extensive study in the last 25 years. High hydrostatic pressure (HHP) is one of these proposed alternative processes that are being used commercially for the nonthermal pasteurization of different food products (17,22). This technology consists of the application of pressures in the range of from 100 to 1,000 MPa in order to inactivate pathogenic and spoilage microorganisms without affecting the quality of foods (40).A prerequisite for the definitive implementation of a new technology is reasonably detailed knowledge of its inactivation kinetics, which will allow calculation and adjustment of the intensity of the treatments (process criterion) and a certain number of log 10 cycles of bacterial inactivation to be secured (performance criterion). In addition, to define the performance criteria, it is also necessary to determine the microbial species that represents the main risk in a particular food because of its frequent appearance, its concentration, its low infectious dose, and/or its high level of resistance.The data accumulated over the last 25 years indicate that microbial inactivation by HHP typically does not follow exponential kinetics. Most of the published survival graphs show pronounced tails (14,23,28,35,41) and sometimes also shoulders (21, 25). Occasionally, both phenomena occur simultaneously, giving rise to graphs with sigmoid profiles (11,20,43). The occurrence of shoulders and tails complicates the comparison of the resistance of different bacteria and also makes it difficult to determine process criteria reliably. In order to solve both problems, diverse mathematical models, initially developed for other aims, have been applied to fit experimental survival data. The most widely used are the models based on the Weibull distribution, the log-logistic model, the mo...

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Combined high pressure and temperature induced lethal and sublethal injury of Lactococcus lactis—Application of multivariate statistical analysis

Cited by 26 publications

References 31 publications

Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg

Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg

Exploration of the Effects of High Hydrostatic Pressure on Microbial Growth, Physiology and Survival: Perspectives from Piezophysiology

Biological Approach to Modeling of Staphylococcus aureus High-Hydrostatic-Pressure Inactivation Kinetics

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