Inactivation of Bacillus amyloliquefaciens spores by a combination of sucrose laurate and pressure-assisted thermal processing

Journal of Food Protection

Volumn 73, Issue 11, 2010, Pages 2043-2052

  De Lamo Castellvi S ^a   Ratphitagsanti, W ^b   Balasubramaniam, V M ^b   Yousef, A E ^b  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS AMYLOLIQUEFACIENS; DAUCUS CAROTA;

EID: 78649366529     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-73.11.2043     Document Type: Article

References (31)

1. Ahn, J., and V. M. Balasubramaniam. 2007. Physi ological responses of Bacillus amyloliquefaciens spores to high pressure. J. Microbiol Biotechnol. 7:524-529.
2. Ahn, J., V. M. Balasubramaniam, and A. E. Yousef. 2007. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. int. J. Food Microbiol. 113:321-329.
3. Ananta, E., V. Heinz, O. Schlüter, and D. Knorr. 2001. Kinetic studies on high-pressure inactivation of Bacillus stearothermophilus spores suspended in food matrices. innov. Food Sci. Emerg. Technol. 2:261-272.
4. Ando, Y., H. Sunagawa, T. Tsuzuki, and K. Kameyama. 1983. Effects of sucrose esters of fatty acids on the growth from spores of Clostridium botulinum. Annu. Rep. Hokkaido inst. Public Health 33: 1-7.
5. Black, E. P., K. Kaziol-Dube, D. Guan, J. Wei, B. Setlow, D. E. Cortezzo, D. G. Hoover, and P. Setlow. 2005. Factors influencing germination of Bacillus subtilis spores via activation of nutrient receptors by high pressure. J. Appl. Microbiol. 71:5879-5887.
6. Black, E. P., P. Setlow, A. D. Hocking, C. M. Stewart, A. L. Kelly, and D. G. Hoover. 2007. Response of spores to high-pressure processing. Comp. Rev. Food Sci. Food Saf. 6:103-119.
7. Blodgett, R. 1998. Most probable number from serial dilutions, appendix 2. in Bacteriological analytical manual (BAM), 8th ed. Available at: http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/ BacteriologicalAnalyticalManualBAM/default.htm.
8. Clouston, J. G., and P. A. Wills. 1969. initiation of germination and inactivation of Bacillus pumilus spores by hydrostatic pressure. J. Bacteriol. 97:684-690.
9. Furukawa, S., and Hayakawa. 2000. investigation of desirable hydrostatic pressure required to sterilize Bacillus stearothermophilus IFO 12550 spores and its sterilization properties in glucose, sodium chloride and ethanol solutions. Food Res. int. 33:901-905.
10. Gao, Y. L., X. R. Jua, W. F. Qiua, and H. H. Jiang. 2007. investigation of the effects of food constituents on Bacillus subtilis reduction during high pressure and moderate temperature. Food Control 18:1250-1257.
11. Hayakawa, I., T. Kanno, M. Tomita, and Y. Fujio. 1994. Application of high pressure for spore inactivation and protein denaturation. J. Food Sci. 59:159-163.
12. Jin, T., H. Zhang, G. Boyd, and T. Tung. 2008. Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks. J. Food Process Eng. 84: 608-614.
13. Loipez-Pedemonte, T. J., A. X. Roig-Sagueis, A. J. Trujillo, M. Capellas, and B. Guamis. 2003. Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin or lysozyme. J. Dairy Sci. 86:3075-3081.
14. Margosh, D., M. A. Ehrmann, M. G. Gänzle, and R. F. Vogel. 2004. Comparison of pressure and heat resistance of Clostridium botulinum and other endospores in mashed carrots. J. Food Prot. 67:2530-2537.
15. Margosh, D., M. G. Gänzle, M. A. Ehrmann, and R. F. Vogel. 2004. Pressure inactivation of Bacillus endospores. J. Appl. Microbiol. 70: 7321-7328.
16. Marshall, D. L., and L. B. Bullerman. 1986. Antimicrobial activity of sucrose fatty acid ester emulsifiers. J. Food Sci. 51:468-470.
17. Nguyen, L. T., N. K. Rastogi, and V. M. Balasubramaniam. 2007. Evaluation of the instrumental quality of pressure-assisted thermally processed carrots. J. Food Sci. 72:E264-E270.
18. Oh, S., and M. J. Moon. 2003. Inactivation of Bacillus cereus spores by high hydrostatic pressure at different temperatures. J. Food Prot. 66:599-603.
19. Paidhungat, M., B. Setlow, W. B. Daniels, D. Hoover, E. Papafragkou, and P. Setlow. 2002. Mechanisms of induction of germination of Bacillus subtilis spores by high pressure. J. Appl. Microbiol. 68:3172-3175. (Pubitemid 34602052)
20. Patterson, M. F., M. Quinn, R. Simpson, and A. Gilmour. 1995. Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods. J. Food Prot. 58: 524-529.
21. Rajan, S., S. Pandrangi, V. M. Balasubramaniam, and A. E. Yousef. 2006. Inactivation of Bacillus stearothermophilus spores in egg patties by pressure-assisted thermal processing. LWT - Food Sci. Technol. 39:844-851.
22. Raso, J., M. M. Goingora-Nieto, G. V. Barbosa-Cainovas, and B. G. Swanson. 1998. influence of several environmental factors on the inhibition of germination and inactivation of Bacillus cereus by high hydrostatic pressure. int. J. Food Microbiol. 44:125-132. (Pubitemid 28486948)
23. Reddy, N. R., H. M. Solomon, R. C. Tetzloff, and E. J. Rhodehamel. 2003. Inactivation of Clostridium botulinum type A spores by highpressure processing at elevated temperatures. J. Food Prot. 66:1402-1407.
24. Sale, J. H., G. W. Gould, and W. A. Hamilton. 1970. Inactivation of spores by hydrostatic pressure. J. Gen. Microbiol. 60:323-334.
25. Shearer, A. E. H., D. G. Hoover, C. P. Dunne, and A. Sikes. 2000. Bacterial spores inhibition and inactivation in foods by pressure, chemical preservatives and mild heat. J. Food Prot. 63:1503-1510.
26. Smelt, J. P. P. M. 1998. Recent advances in the microbiology of high pressure processing. Trends Food Sci. Technol. 9:152-158.
27. Stewart, C. M., C. P. Dunne, A. Sikes, and D. G. Hoover. 2000. Sensitivity of spores of Bacillus subtilis and Clostridium sporogenes PA 3679 to combinations of high hydrostatic pressure and other processing parameters. innov. Food Sci. Emerg. Technol. 1: 49-56.
28. Subramanian, A., J. Ahn, V. M. Balasubramaniam, and L. Rodriguez-Saona. 2007. Monitoring biochemical changes in bacterial spore during thermal and pressure-assisted thermal processing using FT-IR spectroscopy. J. Agric. Food Chem. 55:9311-9317.
29. Thomas, L. V., E. A. Davies, J. Delves-Broughton, and J. W. T. Wimpenny. 1998. Synergist effect of sucrose fatty acid esters on nisin inhibition of gram-positive bacteria. J. Appl. Microbiol. 85:1013-1022.
30. Van Opstal, I., C. F. Bagamboula, S. C. M. Vanmuysen, E. Y. Wuytack, and C. W. Michiels. 2004. Inactivation of Bacillus cereus spores in milk by mild pressure and heat treatments. int. J. Food Microbiol. 92:227-234.
31. Wuytack, E. Y., S. Boven, and C. W. Michiels. 1998. Comparative study of pressure-induced germination of Bacillus subtilis spores at low and high pressures. Appl. Environ. Microbiol. 64:3220-3224.