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

Journal of Food Engineering

Volumn 87, Issue 1, 2008, Pages 16-20

  Iciek, Jan ^a   Błaszczyk, Ilona ^a   Papiewska, Agnieszka ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Acetic acid; Citric acid; Geobacillus stearothermophilus spores; Red beet juice; Sterilisation; Tryptone solution

Indexed keywords

ACETIC ACID; CITRIC ACID; FRUIT JUICES; THERMAL EFFECTS;

GEOBACILLUS STEAROTHERMOPHILUS SPORES; RED BEET JUICE; TRYPTONE SOLUTION;

BACTERIA;

BACTERIA (MICROORGANISMS); BETA VULGARIS SUBSP. VULGARIS; GEOBACILLUS STEAROTHERMOPHILUS;

EID: 39549095318     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.11.009     Document Type: Article

References (18)

1. Couvert O., Gaillard S., Savy N., Mafart P., and Leguérinel I. Survival curves of heated bacterial spores: effect of environmental factors on Weibull parameters. International Journal of Food Microbiology 101 (2005) 73-81
2. Geeraerd A.H., Valdramidis V.P., and Van Impe J.F. GinaFiT, a freeware tool to assess non-log-linear microbial survivor curves. International Journal of Food Microbiology 102 (2005) 95-105
3. Iciek J. Major issues. Sterilization and pasteurization of media. In: Kudra T., and Strumiłło Cz. (Eds). Thermal Processing of Bio-materials (1998), Gordon and Breach Science Publishers, Amsterdam 139-192
4. Iciek J., Libudzisz Z., Stobińska H., Ołtuszak E., and Jaworska A. Activation of Geobacillus stearothermophilus spores. Biotechnologia 1 24 (1994) 157-166 in Polish
5. Iciek J., Papiewska A., and Nowicki L. Kinetics of activation and destruction of Geobacillus stearothermophilus spores. In: Bielecki S., Tramper J., and Polak J. (Eds). Food Biotechnology. Progress in Biotechnology vol. 17 (2000), Elsevier, Amsterdam 385-391
6. Iciek J., Papiewska A., and Molska M. Inactivation of Geobacillus stearothermophilus spores during thermal processing. Journal of Food Engineering 77 (2006) 406-410
7. Junker B., Lester M., Brix T., Wong D., and Nuechterlein J. A next generation, pilot-scale continuous sterilization system for fermentation media. Bioprocess and Biosystems Engineering 28 (2006) 351-378
8. Kim J., and Naylor H.B. Spore production by Geobacillus stearothermophilus. Applied Microbiology 14 4 (1966) 690-691
9. Leguerinel I., and Mafart P. Modelling the influence of pH and organic acid types on thermal inactivation of Geobacillus cereus spores. International Journal of Food Microbiology 63 (2001) 29-34
10. López M., González I., Condón S., and Bernardo A. Effect of pH heating medium on the thermal resistance of Geobacillus stearothermophilus spores. International Journal of Food Microbiology 28 (1996) 405-410
11. Lynch D.J., and Potter N.N. Effects of organic acids on thermal inactivation of Geobacillus stearothermophilus and Geobacillus coagulans spores in frankfurter emulsion slurry. Journal of Food Protection 51 6 (1988) 475-480
12. Ołtuszak-Walczak, E. (2002). Thermal resistance of Geobacillus stearothermophilus spores in fermentation media. PhD Thesis, Technical University of Lodz, Faculty of Biotechnology and Food Sciences (in Polish).
13. Peleg M. It's time to revise thermal processing theories. Food Technology 60 (2006) 92
14. Rodrigo F., Rodrigo C., Fernández P.S., Rodrigo M., and Marti{dotless}́nez A. Effect of acidification and oil on the thermal resistance of Geobacillus stearothermophilus spores heated in food substrate. International Journal of Food Microbiology 52 (1999) 197-201
15. Sapru V., Smerage G.H., Teixeira A.A., and Lindsay J.A. Comparison of predictive models for bacterial spore population resources to sterilization temperatures. Journal of Food Science 58 (1993) 223-228
16. Shull J.J., Cargo G.T., and Ernst R.R. Kinetics of heat activation and of thermal death of bacterial spores. Applied Microbiology 11 (1963) 485-487
17. Tejedor W., Rodrigo M., and Marti{dotless}́nez A. Modeling the combined effect of pH and temperature on the heat resistance of Geobacillus stearothermophilus spores heated in multicomponent food extract. Journal of Food Protection 64 10 (2001) 1631-1635
18. Xiong R., Xie G., Edmondson A.E., and Sheard M.A. A mathematical model for bacterial inactivation. International Journal of Food Microbiology 46 (1999) 45-55