Analysis of reduction of Geobacillus stearothermophilus spores treated with high hydrostatic pressure and mild heat in milk buffer

Journal of Biotechnology

Volumn 125, Issue 3, 2006, Pages 351-360

  Gao, Yu long ^a   Ju, Xing Rong ^a   Jiang, Han Hu ^b  

^a NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Effect; High pressure processing (HPP); Mild heat; Reduction of Geobacillus stearothermophilus spores; Response surface methodology (RSM)

Indexed keywords

HIGH PRESSURE PROCESSING (HPP); MILD HEAT; REDUCTION OF GEOBACILLUS STEAROTHERMOPHILUS SPORES; RESPONSE SURFACE METHODOLOGY (RSM);

DAIRY PRODUCTS; HEATING; HYDROSTATIC PRESSURE; PARAMETER ESTIMATION;

BACTERIA;

BUFFER;

ARTICLE; BACTERIAL SPORE; CONSTANTS AND COEFFICIENTS; CONTROLLED STUDY; EXPERIMENTATION; FOOD PROCESSING; GEOBACILLUS STEAROTHERMOPHILUS; HEAT; HYDROSTATIC PRESSURE; MATHEMATICAL ANALYSIS; MATHEMATICAL MODEL; MICROBIOLOGY; MILK; NONHUMAN; PARAMETERS OF MEASUREMENT AND ANALYSIS; PREDICTION; PRIORITY JOURNAL; REACTION TIME; REDUCTION KINETICS; RESPONSE SURFACE METHOD; TEMPERATURE; VALIDATION PROCESS;

BACILLACEAE; BUFFERS; CULTURE MEDIA; FOOD PRESERVATION; HEAT; HOT TEMPERATURE; HYDROSTATIC PRESSURE; MODELS, THEORETICAL; REGRESSION ANALYSIS; SPORES, BACTERIAL;

GEOBACILLUS STEAROTHERMOPHILUS;

EID: 33747149535     PISSN: 01681656     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jbiotec.2006.03.004     Document Type: Article

References (33)

1. Ambati P., and Ayyanna C. Optimizing medium constituents and fermentation conditions for citric acid production from palmyra jaggery using response surface method. World J. Microbiol. Biotechnol. 17 4 (2001) 331-335
2. Ananta E., Heinz V., Schlüter O., and Knorr D. Kinetic studies on high-pressure inactivation of Bacillus stearothermophilus spores suspended in food matrices. Innovative Food Sci. Emerg. Technol. 2 (2001) 261-272
3. Butz P., Ries J., Traugott U., Weber H., and Ludwig H. Hochdruckinaktivierung von Bacterien and Bakteriensporen. Die Pharmazeutische Industrie 52 (1990) 487-491
4. Cheftel J.C. Review: high-pressure, microbial inactivation and food preservation. Food Sci. Technol. Int. 1 (1995) 75-90
5. Crawford Y.J., Murano E.A., Olsen D.G., and Shenoy K. Using of high hydrostatic pressure and irradiation to eliminate Clostridium sporogenes spores in chicken breast. J. Food Prot. 59 7 (1996) 711-715
6. Gutierrez A.M., Stippl V., Delgado A., Gänzle M.G., and Vogel R.F. In situ determination of the intracellular pH of Lactococcus lactis and lactobacillus plantarum during pressure treatment. Appl. Environ. Microbiol. 68 9 (2002) 4399-4406
7. Hayakawa I., Kanno T., Tomita M., and Fujio Y. Application of high pressure for spore inactivation and protein denaturation. J. Food Sci. 59 (1994) 159-163
8. Hite B.H. The effect of pressure in the preservation of milk. W. V. Agric. Exp. Station Bull. 58 (1899) 15-35
9. Hoover D.G. Pressure effects on biological systems. Food Technol. 47 6 (1993) 150-155
10. Hoover D.G. Minimally processed fruits and vegetables: reducing microbial load by nonthermal physical treatments. Food Technol. 51 (1997) 66-71
11. Knorr D. Effects of high-hydrostatic-pressure processes on food safety and quality. Food Technol. 47 6 (1993) 156-161
12. Larson W.P., Hartzell T.B., and Diehl H.S. The effects of high pressures of bacteria. J. Infect. Dis. 22 (1918) 271-279
13. Lechowich R.V. Food safety implications of high hydrostatic pressure as a food processing method. Food Technol. 47 6 (1993) 170-172
14. Liu B.L., and Tzeng Y.M. Optimization of growth medium for the production of spores from Bacillus thuringiensis using response surface methodology. Bioprocess Eng. 18 (1998) 413-418
15. López M., Gonzárez I., Mazas M., Gonzárez J., Martin R., and Bernardo A. Influence of recovery conditions on apparent resistance of Bacillus stearothermophilis spores. Int. J. Food Sci. Technol. 32 (1997) 305-311
16. Matser A.M., Krebbers B., Berg R.W.V.D., and Bartels P.V. Advantages of high pressure sterilisation on quality of food products. Trends Food Sci. Technol. 15 (2004) 79-85
17. Meyer R.S., Cooper K.L., Knorr D., and Lelieveld H.L.M. High pressure sterilization of foods. Food Technol. 54 11 (2000) 67-68 70-72
18. Moerman F., Mertens B., Demey L., and Huyghebaert A. Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high hydrostatic pressure pasteurization. Meat Sci. 59 (2001) 115-125
19. Murthy M.S.R.C., Rakshit T.S.S.K., and Kosugi Y. Statistical optimization of lipase catalyzed hydrolysis of methyloleate by response surface methodology. Bioprocess Eng. 22 (2000) 35-39
20. O'Brien J.K., and Marshall R.T. Microbiological quality of raw ground chicken processed at high isostatic pressure. J Food Prot. 59 2 (1995) 146-150
21. Patterson M.F., Quinn M., Simpson R., and Gilmour A. Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods. J. Food Prot. 58 5 (1995) 524-529
22. Periago P.M., Fernández P.S., Ocio M.J., and Martínez A. Apparent thermal resistance of Bacillus stearothermophilis spores recovered under anaerobic conditions. Z. Lebensm. Unters. Forsch. 206 (1998) 63-67
23. Raso J., Gongora-nieto M.M., Barbosa-canovas G.V., and Swanson B.G. Influence of several environmental factors on the initiation of germination and inactivation of Bacillus cereus by high hydrostatic pressure. Int. J. Food Microbiol. 44 (1998) 125-132
24. Reddy N.R., Solomon H.M., Fingerhut G.A., Rhodehamel E.J., Balasubramaniam V.M., and Palaniappan S. Inactivation of Clostridium botulinum type E spores by high pressure processing. J. Food Safety 19 (1999) 277-288
25. Reddy P.R.M., Mrudula S., Ramesh B., Reddy G., and Seenayya G. Production of thermostable pullulanase by clostridium thermosulfurogenes SV2 in solid-state fermentation: optimization of enzyme leaching conditions using response surface methodology. Bioprocess Eng. 23 (2000) 107-112
26. Rovere P., Gola S., Maggi A., Scaramuzza N., and Miglioli L. Studies on bacterial spores by combined high pressure-heat treatments: possibility to sterilize low acid foods. In: Isaacs N.S. (Ed). High Pressure Food Science, Bioscience and Chemistry (1998), The Royal Society of Chemistry, Cambridge 354
27. Sale A.J.H., Gould G.W., and Hamilton W.A. Inactivation of bacterial spores by hydrostatic pressure. J. Gen. Microbiol. 60 3 (1970) 323-334
28. Seyderhelm I., and Knorr D. Reduction of Bacillus stearothermophilus spores by combined high pressure and temperature treatments. Zeitschrift für Lebensmitteltechnologie 43 (1992) 17-20
29. Su S.Y. Food microbial definite standard of government. In: Su S.Y. (Ed). Manual for the Microorganism Examination of Food (1998), China Light Industry Press, Beijing 389-402
30. Watanable M., Arai E., Kumeno K., and Honma K. A new method for producing a non-heated jam sample: the use of freeze concentration and high pressure sterilization. Agric. Biol. Chem. 55 (1991) 2175-2176
31. Wilson, M.J. and Baker, R. 2000. High temperature/ultra-high pressure sterilization of foods. United States Patent 6,086,936.
32. Wilson, M.J. and Baker, R. 2001. High temperature/ultra-high pressure sterilization of foods. U.S. patent 6,207,215 B1.
33. Yuste J., Mor-Mur M., Capellas M., Guamis B., and Pla R. Microbiological quality of mechanically recovered poultry meat treated with high hydrostatic pressure and nisin. Food Microbiol. 15 (1998) 407-414