Thermal destruction kinetics of Bacillus licheniformis spores in carrot juice extract as influenced by pH, type of acidifying agent and heating method

LWT

Volumn 56, Issue 1, 2014, Pages 131-137

  Tola, Yetenayet Bekele ^a   Ramaswamy, Hosahalli S ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Acidification; Kinetics; PH effect; Temperature; Thermal destruction kinetics; Thermal processing; Thermal resistance

Indexed keywords

BACTERIOLOGY; HEATING; KINETIC PARAMETERS;

BACILLUS LICHENIFORMIS; D VALUES; HEATING METHOD; PH EFFECT; PH LEVEL; THERMAL; THERMAL DESTRUCTION; THERMAL DESTRUCTION KINETIC; THERMAL PROCESSING; Z VALUE;

PH EFFECTS;

BACILLUS LICHENIFORMIS; BACTERIA (MICROORGANISMS); DAUCUS CAROTA;

EID: 84890139746     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.09.013     Document Type: Article

References (29)

1. Behringer R., Kessler H.G. Influence of pH value and concentration of skimmed milk on heat resistance of Bacillus licheniformis and B.stearothermophilm spores. Milchwissenschaft 1992, 47(4):207-211.
2. Bender G.R., Marquis R.E. Spore heat resistance and specific mineralization. Applied Environmental Microbiology 1985, 50:1414-1421.
3. Brown K.L., Martínez A. The heat resistance of spores of Clostridium botulinum 213B heated at 121-130°C in acidified mushroom extract. Journal of Food Protection 1992, 55:913-915.
4. Christiansson A. The toxicology of Bacillus cereus. Bulletin of International Dairy Federation 1992, 275:30-35.
5. Fernández P.S., Ocio M.J., Sánchez T., Martínez A. Thermal resistance of Bacillus stearothermophilus spores heated in acidified mushroom extract. Journal of Food Protection 1994, 57:37-41.
6. Hyung Y.C., Yousef A.E., Sastry S.K. Kinetics of inactivation of Bacillus subtilis spores by continuous or intermittent Ohmic and conventional heating. Biotechnology Bioengineering 1999, 62:368-372.
7. Igura N., Kamimura Y., Islam M.S., Shimoda M., Hayakawa I. Effects of minerals on resistance of Bacillus subtilis spores to heat and hydrostatic pressure. Applied Environmental Microbiology 2003, 69(10):6307-6310.
8. Janštová B., Lukášová J. Heat resistance of Bacillus Spp. spores isolated from cow's milk and farm environment. Acta Veterinaria Brno 2001, 70:179-184.
9. Leguérinel I., Mafart P. Modelling the influence of pH and organic acid types on thermal inactivation of Bacillus cereus spores. International Journal of Food Microbiology 2001, 63:29-34.
10. López M., González I., Condón S., Bernardo A. Effect of pH of heating medium on the thermal resistance of Bacillus stearothermophilus spores. International Journal of Food Microbiology 1996, 28:405-410.
11. Mallidis C.C., Frantzeskakis P., Balatsouras G., Katsaboxakis C. Thermal treatment of aseptically processed tomato paste. International Journal of Food Science and Technology 1990, 25:442-448.
12. Marquis R.E., Bender G.R. Mineralization and heat resistance of bacterial spores. Journal of Bacteriology 1985, 161:789-791.
13. Mazas M., López M., González I., González J., Bernardo A., Martín R. Effect of pH of heating medium on the thermal resistance of Bacillus stearothermophilus spores. Journal of Food Safety 1998, 18:25-36.
14. Nakajo M., Moriyama Y. Effect of pH and water activity on heat resistance of Bacillus coagulans spores. Journal of Japan Society in Food Science and Technololgy 1993, 40:268-271.
15. Nakayama A., Yano Y., Kobayahi S., Ishikawa M., Sakai K. Comparison of pressure resistance of spores of six Bacillus strains with their heat resistances. Applied Environmental Microbiology 1996, 62(10):3897-3900.
16. Ocio M.J., Sánchez T., Fernández P.S., Rodrigo M., Martínez A. Thermal resistance characteristics of PA3679 in the temperature range of 110-121°C as affected by pH, type of acidulant and substrate. International Journal of Food Microbiology 1994, 22:239-247.
17. Palaniappan S., Sastry S.K., Richter E.R. Effects of electricity on microorganisms: a review. Journal of Food Processing and Preservation 1990, 14(5):393-414.
18. Palop A., Raso J., Pagán R., Condón S., Sala F.J. Influence of pH on heat resistance of Bacillus licheniformis in buffer and homogenised foods. International Journal of Food Microbiology 1996, 29:1-10.
19. Palop A., Martinze A. pH-assisted thermal processing. Thermal food processing new technologies and quality issues 2006, 567-596. CRC Press, New York. D.-W. Sun (Ed.).
20. Palop A., Raso J., Pagán R., Condón S., Sala F.J. Influence of pH on heat resistance of Bacillus coagulans in buffer and homogenized foods. International Journal of Food Microbiology 1999, 46:243-249.
21. Pereira R., Martins J., Mateus C., Teixeira J.A., Vicente A.A. Death kinetics of Escherichia coli in goat milk and Bacillus licheniformis in cloudberry jam treated by ohmic heating. 33rd International Conference of Slovak Society of Chemical Engineering, May 22-26, Tatranské Matliare, Slovakia 2006, 112-118.
22. Rodrigo F., Fernández P.S., Rodrigo M., Ocio M.J., Martínez A. Thermal resistance of Bacillus stearothermophilus heated at high temperatures in different substrates. Journal of Food Protection 1997, 60:144-147.
23. Rodriguez J.H., Cousin M.A., Nelson P.E. Thermal resistance and growth of Bacillus licheniformis and Bacillus subtilis in tomato juice. Journal Food Protection 1993, 56:165-168.
24. Sastry S. Ohmic heating and moderate electric field processing. Food Science and Technology International 2008, 14:419.
25. Silla M.H., Núñez H., Casado A., Rodrigo M. The effect of pH on the heat resistance of Clostridium sporogenes (PA 3679) in asparagus puree acidified with citric acid and glucono-d-lactone. International Journal of Food Microbiology 1992, 16:275-281.
26. Silla M.H., Torres J., Arranz A., Peris M.J. Citric acid lowers heat resistance of Clostridium sporogenes PA 3679 in HTST white asparagus purée. International Journal of Food Science 1993, 28:603-610.
27. Tsang M., Post L.S., Solberg M. Growth and toxin production by Clostridium botulinum in model acidified systems. Journal of Food Science 1995, 50:961-965.
28. USA-FDA.United States of America, Food and Drug Administration, Center for Food Safety and Applied Nutrition Kinetics of microbial inactivation for alternative food processing technologies 2000.
29. Wang J.C., Hu S.H., Lin C.Y. Lethal effect of microwaves on spores of Bacillus spp. Journal of Food Protection 2003, 66(4):603-609.