Heat resistance of Lactobacillus spp. isolated from Cheddar cheese

Jordan, Kieran; Cogan, Timothy M.

doi:10.1046/j.1365-2672.1999.00607.x

Cited by 63 publications

(56 citation statements)

References 12 publications

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“…Moreover, higher D values between 63 and 80°C, which were mostly obtained from experiments using milk and were available only in fewer numbers than those at lower temperature, might also contribute to the lower slope of the regression. The estimated z value of 6.5°C, when the D values at the temperature range of our study (50 and 63°C) were used, corresponded more or less to the reported z values of vegetative cells, which are between 5 and 7°C (41,61,62).…”

Section: Discussionsupporting

confidence: 73%

Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum

Aryani

Besten

Zwietering

2016

Appl Environ Microbiol

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b ABSTRACTThe presence and growth of spoilage organisms in food might affect the shelf life. In this study, the effects of experimental, reproduction, and strain variabilities were quantified with respect to growth and thermal inactivation using 20 Lactobacillus plantarum strains. Also, the effect of growth history on thermal resistance was quantified. The strain variability in max was similar (P > 0.05) to reproduction variability as a function of pH, a w , and temperature, while being around half of the reproduction variability (P < 0.05) as a function of undissociated lactic acid concentration [HLa]. The cardinal growth parameters were estimated for the L. plantarum strains, and the pH min was between 3.2 and 3.5, the a w,min was between 0.936 and 0.953, the [HLa max ], at pH 4.5, was between 29 and 38 mM, and the T min was between 3.4 and 8.3°C. The average D values ranged from 0.80 min to 19 min at 55°C, 0.22 to 3.9 min at 58°C, 3.1 to 45 s at 60°C, and 1.8 to 19 s at 63°C. In contrast to growth, the strain variability in thermal resistance was on average six times higher than the reproduction variability and more than ten times higher than the experimental variability. The strain variability was also 1.8 times higher (P < 0.05) than the effect of growth history. The combined effects of strain variability and growth history on D value explained all of the variability as found in the literature, although with bias. Based on an illustrative milk-processing chain, strain variability caused ϳ2-log 10 differences in growth between the most and least robust strains and >10-log 10 differences after thermal treatment. IMPORTANCEAccurate control and realistic prediction of shelf life is complicated by the natural diversity among microbial strains, and limited information on microbiological variability is available for spoilage microorganisms. Therefore, the objectives of the present study were to quantify strain variability, reproduction (biological) variability, and experimental variability with respect to the growth and thermal inactivation kinetics of Lactobacillus plantarum and to quantify the variability in thermal resistance attributed to growth history. The quantitative knowledge obtained on experimental, reproduction, and strain variabilities can be used to improve experimental designs and to adequately select strains for challenge growth and inactivation tests. Moreover, the integration of strain variability in prediction of microbial growth and inactivation kinetics will result in more realistic predictions of L. plantarum dynamics along the food production chain. Spoilage microorganisms are of interest for the food industry since their presence and growth in food products might cause decay and might contribute to undesired food product loss. Lactic acid bacteria are an important group of spoilage microorganisms and are abundant in the environment. They can be found in diverse niches (1) and are commonly isolated from plant and plant material (2), soil (3), silage (4), meat (5), vegetables (6), and milk (7...

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Section: Discussionsupporting

confidence: 73%

Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum

Aryani

Besten

Zwietering

2016

Appl Environ Microbiol

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“…Survival of all L. paracasei strains during heating supports the idea that one source of NSLAB in cheese should be raw milk as also suggested by Jordan and Cogan (1999). L. paracasei subsp.…”

Section: Survival During Heatingsupporting

confidence: 52%

Physiological properties of Lactobacillus paracasei, L. danicus and L. curvatus strains isolated from Estonian semi-hard cheese

Kask

Adamberg

Orłowski

et al. 2003

Food Research International

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“…Some species of Lactobacillus have also been shown to have the potential to survive pasteurization. However, their resistance depends on genetic variations among strains, the physiological status of the cells and other environmental factors [26,27]. Therefore, it is not surprising that these groups of bacteria (specially Clostridium and Enterococcus) were isolated more frequently from samples comprising fish or meat (even if they were cooked) as contamination with this faecal species would have occurred more frequently in slaughterhouse conditions compared to contamination in the environment.…”

Section: Resultsmentioning

confidence: 99%

Laboratory identification of anaerobic bacteria isolated on Clostridium difficile selective medium

Rodríguez¹,

Warszawski²,

Korsak³

et al. 2016

Acta Microbiologica et Immunologica Hungarica

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Despite increasing interest in the bacterium, the methodology for Clostridium difficile recovery has not yet been standardized. Cycloserine-cefoxitin fructose taurocholate (CCFT) has historically been the most used medium for C. difficile isolation from human, animal, environmental, and food samples, and presumptive identification is usually based on colony morphologies. However, CCFT is not totally selective. This study describes the recovery of 24 bacteria species belonging to 10 different genera other than C. difficile, present in the environment and foods of a retirement establishment that were not inhibited in the C. difficile selective medium. These findings provide insight for further environmental and food studies as well as for the isolation of C. difficile on supplemented CCFT.

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Heat resistance of Lactobacillus spp. isolated from Cheddar cheese

Cited by 63 publications

References 12 publications

Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum

Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum

Physiological properties of Lactobacillus paracasei, L. danicus and L. curvatus strains isolated from Estonian semi-hard cheese

Laboratory identification of anaerobic bacteria isolated on Clostridium difficile selective medium

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