The effect of organic acid type on thermal inactivation of Geobacillus stearothermophilus spores

Iciek, Jan; Błaszczyk, Ilona; Papiewska, Agnieszka

doi:10.1016/j.jfoodeng.2007.11.009

Cited by 15 publications

(4 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…On the other hand, G. stearothermophilus showed a p value lower than 1. These results agree with those obtained in other studies in which G. stearothermophilus showed concave upward survival curves showing tailing phenomena (Iciek et al, 2006(Iciek et al, , 2008.…”

Section: Resultssupporting

confidence: 93%

Effect of heating rate on highly heat-resistant spore-forming microorganisms

Gómez-Jodar

Ros−Chumillas

Palop

2015

Food sci. technol. int.

View full text Add to dashboard Cite

Highly heat-resistant spore-forming Bacillus cause nonsterility problems in canned food and reduce the shelf life of many processed foods. The aim of this research was to evaluate the thermal inactivation of Bacillus sporothermodurans IIC65, Bacillus subtilis IC9, and Geobacillus stearothermophilus T26 under isothermal and nonisothermal conditions. The data obtained showed that B. sporothermodurans and B. subtilis were more heat resistant than G. stearothermophilus. The survival curves of B. sporothermodurans and B. subtilis showed shoulders, while the survival curves of G. stearothermophilus showed tails. Under nonisothermal treatment, at heating rates of 1 and 20 ℃/min, time needed to completely inactivate G. stearothermophilus was shorter than that required for B. sporothermodurans and B. subtilis. In complex heat treatments (heating-holding-cooling), the survival curves of B. sporothermodurans and B. subtilis showed the same activation shoulders than those obtained under isothermal treatments and the activation shoulders were again absent in the case of G. stearothermophilus. Predictions fitted quite well the data obtained for B. sporothermodurans. In contrast, the data for B. subtilis showed half a log cycle more survival than expected and in the case of G. stearothermophilus, the survival curve obtained showed much higher inactivation than expected.

show abstract

Section: Resultssupporting

confidence: 93%

Effect of heating rate on highly heat-resistant spore-forming microorganisms

Gómez-Jodar

Ros−Chumillas

Palop

2015

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

“…These differences in sensitivity also can be explained by the chemical nature and content of the organic acids in beer. Some authors reported that lactic and acetic acids are more effective on spores than citric and malic acids [14]. In addition, accumulation of carbon dioxide into the coat of spore and oxidation of membrane lipids by hydrogen peroxide produced by lactic acid bacteria can cause a dysfunction in the permeability of the spore [15,16].…”

Section: Discussionmentioning

confidence: 99%

Changes in Acid-pH Resistance of Food Spoilage and Pathogens Spore-Forming Bacteria in Cameroonian Indigenous Sorghum-Based Acidic Beers before and after Sublethal Thermal Stresses

Bayoï

Roger

Etoa

2021

JAMB

View full text Add to dashboard Cite

Fermented alcoholic beverages play a major role in the socio-cultural lives of people of Northern Cameroon. However, reports of shelf-life and health problems associated with indigenous sorghum-based alcoholic beverages are a major call for concern. This study aimed to highlight the additional effects of sublethal temperatures (no thermal treatment and 10, 45, 50 and 60°C for 45, 90, 180 min) and acidic pH of beers (2.79 and 2.63 for 45, 90, 180 min) on fate of four food spoilage and pathogens spore-forming bacteria. The experiments were carried out on real food products formed by two indigenous sorghum-based alcoholic beverages. Pasteurized traditional beers were significantly efficient on all unstressed bacterial spores after 180 minutes of treatment. In addition, spores of B. megapterium and G. stearothermophilus were more sensitive in white beer pH 2.79 and red beer pH 2.63 respectively. Previous thermal treatments of spores at certain sublethal temperatures have significantly (P=0.05) decreased the effect of both acidic beers on stressed spores. It was noticed that the spores of B. subtilis stressed at 10°C, G. stearothermophilus (former Bacillus stearothermophilus) spores submitted at 45°C and the spores of B. cereus thermally stressed at 50°C and 60°C for 45, 90, 180 minutes were significantly (P=0.05) less affected by the white beer at pH 2.79. Whereas, in the red beer at pH 2.63, the spores of B. subtilis sublethally stressed at 10°C and the spores of B. cereus stressed at 45°C, 50°C and 60°C were more acid resistant and very weakly affected by acid pH of the alcoholic beverages. The study delivered some overview on the potential microbial (stability and safety) consequences of the current tendency towards milder cold and heat treatments which are greatly used in the food-grade industry.

show abstract

“…When the spore inactivation kinetics is not known, the method and conditions of thermal treatment during sterilization are chosen on the basis of experimental data [35]. As seen in Table 5).…”

Section: A N U S C R I P Tmentioning

confidence: 99%