Spore inactivation in differently composed whey concentrates

International Dairy Journal

Volumn 76, Issue , 2018, Pages 1-9

  Marx, Melanie ^a   Kulozik, Ulrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOLOGY; ORGANIC POLYMERS; SPECIFIC HEAT;

BACILLUS SUBTILIS; DRY MATTERS; HEATING MEDIUM; HEATING TEMPERATURES; INACTIVATION KINETICS; WHEY CONCENTRATES; WHEY PROTEINS; WIDE TEMPERATURE RANGES;

HEAT RESISTANCE;

EID: 85029810086     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2017.08.007     Document Type: Article

References (40)

1. Behringer, R., Über das Absterbeverhalten von Bacillus-Sporen in Milch und Milchkonzentraten. (Ph.D. thesis), 1989, Technical University of Munich, Lehrstuhl für Lebensmittelverfahrenstechnik und Molkereitechnologie, Freising.
2. Behringer, R., Kessler, H.G., Death rate of the indigenous mixed spore flora in skimmilk and skimmilk concentrates. International Dairy Journal 2 (1992), 83–93.
3. Behringer, R., Kessler, H.G., Influence of individual milk constituents on the heat resistance of Bacillus licheniformis and Bacillus stearothermophilus spores. International Dairy Journal 2 (1992), 243–255.
4. Behringer, R., Kessler, H.G., Influence of pH value and concentration of skim milk on heat resistance of Bacillus licheniformis and B. stearothermophilus spores. Milk Science International 47 (1992), 207–211.
5. Behringer, R., Kessler, H.G., Thermal destruction kinetics of spores of selected Bacillus strains in skimmilk and skimmilk concentrate. International Dairy Journal 2 (1992), 233–242.
6. Briggs, A., Yazdany, S., Effect of sodium chloride on the heat and radiation resistance and on the recovery of heated or irradiated spores of the genus Bacillus. Journal of Applied Bacteriology 33 (1970), 621–632.
7. Busta, F.F., Thermal inactivation characteristics of bacterial spores at ultrahigh temperatures. Applied Microbiology 15 (1967), 640–645.
8. Cerny, G., Fink, A., Untersuchungen zur Abhängigkeit der thermischen Abtötung von Mikroorganismen von Viskosität und Wasseraktivität der Erhitzungsmedien. ZFL 37 (1986), 110–115.
9. Davies, F.L., Underwood, H.M., Perkin, A.G., Burton, H., Thermal death kinetics of Bacillus stearothermophilus spores at ultra high temperatures. Journal of Food Technology 12 (1977), 115–129.
10. Edwards, J.L. Jr., Busta, F.F., Speck, M.L., Thermal inactivation characteristics of Bacillus subtilis spores at ultrahigh temperatures. Applied Microbiology 13 (1965), 851–857.
11. Esteban, M.-D., Huertas, J.-P., Fernández, P.S., Palop, A., Effect of the medium characteristics and the heating and cooling rates on the nonisothermal heat resistance of Bacillus sporothermodurans IC4 spores. Food Microbiology 34 (2013), 158–163.
12. Fernandez, A., Ocio, M.J., Fernandez, P.S., Martinez, A., Effect of heat activation and inactivation conditions on germination and thermal resistance parameters of Bacillus cereus spores. International Journal of Food Microbiology 63 (2001), 257–264.
13. Fontan, C.F., Chirife, J., The evaluation of water activity in aqueous solutions from freezing point depression. International Journal of Food Science and Technology 16 (1981), 21–30.
14. Gernigon, G., Schuck, P., Jeantet, R., Burling, H., Encyclopedia of dairy sciences: Whey processing – demineralization. 2nd edn., 2011, Elsevier, London, UK.
15. Gould, G.W., Dring, G.J., Heat resistance of bacterial endospores and concept of an expanded osmoregulatory cortex. Nature 258 (1975), 402–405.
16. Härnulv, B.G., Johansson, M., Snygg, B.G., Heat resistance of Bacillus stearothermophilus spores at different water activities. Journal of Food Science 42 (1977), 91–93.
17. Härnulv, B.G., Snygg, B.G., Heat resistance of Bacillus subtilis spores at various water activities. Journal of Applied Bacteriology 35 (1972), 615–624.
18. Iciek, J., Papiewska, A., Molska, M., Inactivation of Bacillus stearothermophilus spores during thermal processing. Journal of Food Engineering 77 (2006), 406–410.
19. Jagannath, A., Tsuchido, T., Membré, J.-M., Comparison of the thermal inactivation of Bacillus subtilis spores in foods using the modified Weibull and Bigelow equations. Food Microbiology 22 (2005), 233–239.
20. Jakobsen, T.M., Murrell, W.G., The effect of water activity and aw-controlling solute on sporulation of Bacillus cereus. Journal of Applied Bacteriology 43 (1977), 239–245.
21. Jelen, P., Whey processing – utilization and products. Fuquay, J.W., McSweeney, P.L.H., Fox, P.F., (eds.) Encyclopaedia of dairy sciences, 2nd edn., 2011, Academic Press, London, UK, 731–737.
22. Mathys, A., Kallmeyer, R., Heinz, V., Knorr, D., Impact of dissociation equilibrium shift on bacterial spore inactivation by heat and pressure. Food Control 19 (2008), 1165–1173.
23. Mayou, J.L., Jezeski, J.J., Effect of using milk as a heating menstruum on the apparent heat resistance of Bacillus stearothermophilus spores. Journal of Food Protection 40 (1977), 228–231.
24. Mazas, M., Martinez, S., Lopez, M., Alvarez, A.B., Martin, R., Thermal inactivation of Bacillus cereus spores affected by the solutes used to control water activity of the heating medium. International Journal of Food Microbiology 53 (1999), 61–67.
25. Murrell, W.G., Scott, W.J., The heat resistance of bacterial spores at various water activities. Journal of General Microbiology 43 (1966), 411–425.
26. Pfeifer, J., Kessler, H.G., Effect of relative humidity of hot air on the heat resistance of Bacillus cereus spores. Journal of Applied Bacteriology 77 (1994), 121–128.
27. Russell, A.D., The destruction of bacterial spores. 1982, Academic Press, London, UK.
28. Scherrer, R., Gerhardt, P., Molecular sieving by the Bacillus megaterium cell wall and protoplast. Journal of Bacteriology 101 (1971), 718–735.
29. Schmitt, C., Bovay, C., Vuilliomenet, A.-M., Rouvet, M., Bovetto, L., Influence of protein and mineral composition on the formation of whey protein heat-induced microgels. Food Hydrocolloids 25 (2011), 558–567.
30. Setlow, P., Spore germination. Current Opinion in Microbiology 6 (2003), 550–556.
31. Setlow, P., Spores of Bacillus subtilis: Their resistance to and killing by radiation, heat and chemicals. Journal of Applied Microbiology 101 (2006), 514–525.
32. Setlow, P., Resistance of bacterial spores. Hengge, R., Storz, G., (eds.) Bacterial stress responses. Resistance of bacterial spores, 2nd edn., 2011, American Society of Microbiology, Washington, DC, USA.
33. Setlow, P., When the sleepers wake: The germination of spores of Bacillus species. Journal of Applied Microbiology 115 (2013), 1251–1268.
34. Soares De Melo, R., Cerf, O., Hermier, J., Sélection d'une souche de Bacillus thermophile pour la mesure de l'efficacité stérilisatrice des installations UHT. Lait 53 (1973), 413–429.
35. Stoeckel, M., Abduh, S.B.M., Atamer, Z., Hinrichs, J., Inactivation of Bacillus spores in batch vs continuous heating systems at sterilisation temperatures. International Journal of Dairy Technology 67 (2014), 334–341.
36. Stoeckel, M., Atamer, Z., Hinrichs, J., Thermal inactivation of Bacillus cereus spores in micellar casein concentrates–effect of protein content and pH development. Dairy Science and Technology 94 (2014), 539–548.
37. Stoeckel, M., Lücking, G., Ehling-Schulz, M., Atamer, Z., Hinrichs, J., Bacterial spores isolated from ingredients, intermediate and final products obtained from dairies: Thermal resistance in milk. Dairy Science and Technology 96 (2016), 569–577.
38. Tolkach, A., Kulozik, U., Reaction kinetic pathway of reversible and irreversible thermal denaturation of β-lactoglobulin. Lait 87 (2007), 301–315.
39. Trunet, C., Carlin, F., Coroller, L., Investigating germination and outgrowth of bacterial spores at several scales. Trends in Food Science and Technology 64 (2017), 60–68.
40. Westhoff, D.C., Microbiology of ultrahigh temperature milk. Journal of Dairy Science 64 (1981), 167–173.