Kinetics of Bacillus coagulans spore inactivation in tomato juice by combined pressure–heat treatment

Daryaei, Hossein; Balasubramaniam, V.M.

doi:10.1016/j.foodcont.2012.06.031

Cited by 56 publications

(35 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The z-value is the change of temperature (°C) required for 1-log cycle change in D-values. The z-values were determined by plotting the logD values against heating temperatures and then taking the reciprocal of the slope from linear regression (Daryaei and Balasubramaniam, 2013).…”

Section: Modeling Of the Inactivation Datamentioning

confidence: 99%

Effect of sporulation medium on wet-heat resistance and structure of Alicyclobacillus acidoterrestris DSM 3922-type strain spores and modeling of the inactivation kinetics in apple juice

Molva¹,

Baysal²

2014

International Journal of Food Microbiology

View full text Add to dashboard Cite

Alicyclobacillus acidoterrestris is a spoilage bacterium in fruit juices leading to high economic losses. The present study evaluated the effect of sporulation medium on the thermal inactivation kinetics of A. acidoterrestris DSM 3922 spores in apple juice (pH 3.82 ± 0.01; 11.3 ± 0.1°Brix). Bacillus acidocaldarius agar (BAA), Bacillus acidoterrestris agar (BATA), malt extract agar (MEA), potato dextrose agar (PDA) and B. acidoterrestris broth (BATB) were used for sporulation. Inactivation kinetic parameters at 85, 87.5 and 90°C were obtained using the log-linear model. The decimal reduction times at 85°C (D 85°C ) were 41.7, 57.6, 76.8, 76.8 and 67.2 min; D 87.5°C -values were 22.4, 26.7, 32.9, 31.5, and 32.9 min; and D 90°C -values were 11.6, 9.9, 14.7, 11.9 and 14.1 min for spores produced on PDA, MEA, BATA, BAA and BATB, respectively. The estimated z-values were 9.05, 6.60, 6.96, 6.15, and 7.46, respectively. The present study suggests that the sporulation medium affects the wet-heat resistance of A. acidoterrestris DSM 3922 spores. Also, the dipicolinic acid content (DPA) was found highest in heat resistant spores formed on mineral containing media. After wet-heat treatment, loss of internal volume due to the release of DPA from spore core was observed by scanning electron microscopy. Since, there is no standardized media for the sporulation of A. acidoterrestris, the results obtained from this study might be useful to determine and compare the thermal resistance characteristics of A. acidoterrestris spores in fruit juices.

show abstract

Section: Modeling Of the Inactivation Datamentioning

confidence: 99%

Effect of sporulation medium on wet-heat resistance and structure of Alicyclobacillus acidoterrestris DSM 3922-type strain spores and modeling of the inactivation kinetics in apple juice

Molva¹,

Baysal²

2014

International Journal of Food Microbiology

View full text Add to dashboard Cite

show abstract

“…[17,[21][22][23][24][25] A study employing B. subtilis spores showed an increase in inactivation at 70°C in comparison to 25°C. [8] On the other hand, the rate of germination of B. subtilis spores at 150 MPa increased almost fivefold when the temperature was increased from 23°C to 44°C.…”

Section: Effect Of Temperature On the Inactivation Of B Subtilis Sporesmentioning

confidence: 99%

Moderate hydrostatic pressure–temperature combinations for inactivation ofBacillus subtilisspores

Obaidat

Aljawhiri

et al. 2015

High Pressure Research

View full text Add to dashboard Cite

2015):Moderate hydrostatic pressure-temperature combinations for inactivation of Bacillus subtilis spores, HighWe report the effect of using moderate hydrostatic pressure, 40-140 MPa, at moderate temperature (38-58°C) to inactivate Bacillus subtilis spores in McIlvaine's citric phosphate buffer at pH 6. We have investigated several parameters: pressure applied, holding time, pressure cycling, and temperature. The kinetics of spore inactivation is reported. The results show that spore inactivation is exponentially proportional to the time the sample is exposed to pressure. Spore germination and inactivation occur at the hydrostatic pressures/temperature combinations we explored. Cycling the pressure while keeping the total time at high pressure constant does not significantly increase spore inactivation. We show that temperature increases spore inactivation at two different rates; a slow rate below 33°C, and at a more rapid rate at higher temperatures. Increasing pressure leads to an increase in spore inactivation below 95 MPa; however, further increases in pressure give a similar rate kill. The time dependence of the effect of pressure is consistent with the first-order model (R 2 > 0.9). The thermal resistance values (Z T ) of B. subtilis spores are 30°C, 37°C, and 40°C at 60, 80, 100 MPa. The increase in Z T value at higher pressures indicates lower temperature sensitivity. The pressure resistance values (Z P ) are 125, 125 and 143 MPa at 38°C, 48°C, and 58°C. These Z P values are lower than those reported for B. subtilis spores in the literature, which indicates higher sensitivity at pressures less than about 140 MPa. We show that at temperatures < 60°C, B. subtilis spores are inactivated at pressures below 100 MPa. This finding could have implications for the design of the sterilization equipment.

show abstract

“…including Bacillus coagulans can cause flat‐sour type spoilage in heat processed acidic beverages, tomato juice, and acidified vegetable products because they form heat‐resistant spores that can grow at low pH (Vercammen and others ). Spores of B. coagulans are able to germinate and grow at pH values between 3.7 and 4.5 pH and are naturally present in fruit juices such as apple and orange juices (Mallidis and others ; Daryaei and Balasubramaniam ). Furthermore, it was reported that Bacillus licheniformis and Bacillus subtilis can grow in acidic and acidified foods such as tomato juice and acidified carrot juice (Rodriguez and others ; Tola and Ramaswamy ).…”

Section: Introductionmentioning

confidence: 99%

Discrimination between Bacillus and Alicyclobacillus Isolates in Apple Juice by Fourier Transform Infrared Spectroscopy and Multivariate Analysis

Al‐Holy

Lin

Alhaj

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

Alicyclobacillus is a causative agent of spoilage in pasteurized and heat-treated apple juice products. Differentiating between this genus and the closely related Bacillus is crucially important. In this study, Fourier transform infrared spectroscopy (FT-IR) was used to identify and discriminate between 4 Alicyclobacillus strains and 4 Bacillus isolates inoculated individually into apple juice. Loading plots over the range of 1350 and 1700 cm(-1) reflected the most distinctive biochemical features of Bacillus and Alicyclobacillus. Multivariate statistical methods (for example, principal component analysis and soft independent modeling of class analogy) were used to analyze the spectral data. Distinctive separation of spectral samples was observed. This study demonstrates that FT-IR spectroscopy in combination with multivariate analysis could serve as a rapid and effective tool for fruit juice industry to differentiate between Bacillus and Alicyclobacillus and to distinguish between species belonging to these 2 genera.

show abstract

Kinetics of Bacillus coagulans spore inactivation in tomato juice by combined pressure–heat treatment

Cited by 56 publications

References 34 publications

Effect of sporulation medium on wet-heat resistance and structure of Alicyclobacillus acidoterrestris DSM 3922-type strain spores and modeling of the inactivation kinetics in apple juice

Effect of sporulation medium on wet-heat resistance and structure of Alicyclobacillus acidoterrestris DSM 3922-type strain spores and modeling of the inactivation kinetics in apple juice

Moderate hydrostatic pressure–temperature combinations for inactivation ofBacillus subtilisspores

Discrimination between Bacillus and Alicyclobacillus Isolates in Apple Juice by Fourier Transform Infrared Spectroscopy and Multivariate Analysis

Contact Info

Product

Resources

About