Thermal inactivation kinetics of Bacillus cereus in Chinese rice wine and in simulated media based on wine components

Food Control

Volumn 89, Issue , 2018, Pages 308-313

  Lv, Ruiling ^a   Chantapakul, Thunthacha ^a   Zou, Mingming ^a   Li, Man ^a   Zhou, Jianwei ^a   Ding, Tian ^a,c   Ye, Xingqian ^a,c   Liu, Donghong ^a,b,c  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

^c Zhejiang Key Laboratory for Agro Food Processing   (China)

Author keywords

Chinese rice wine; D value; First order kinetics; Heat resistance; Morphological damage; Thermal inactivation

Indexed keywords

EID: 85044860669     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2018.01.029     Document Type: Article

References (39)

1. Abhyankar, W., Hossain, A.H., Djajasaputra, A., Permpoonpattana, P., Ter Beek, A., Dekker, H.L., et al. In pursuit of protein Targets: Proteomic characterization of bacterial spore outer layers. Journal of Proteome Research 12:10 (2013), 4507–4521.
2. Arnesen, L.P.S., Fagerlund, A., Granum, P.E., From soil to gut: Bacillus cereus and its food poisoning toxins. Fems Microbiology Reviews 32:4 (2008), 579–606.
3. Atuonwu, J.C., Ray, J., Stapley, A.G.F., A kinetic model for whey protein denaturation at different moisture contents and temperatures. International Dairy Journal 75 (2017), 41–50.
4. Black, E.P., Huppertz, T., Fitzgerald, G.F., Kelly, A.L., Baroprotection of vegetative bacteria by milk constituents: A study of Listeria innocua. International Dairy Journal 17:2 (2007), 104–110.
5. Bover-Cid, S., Belletti, N., Aymerich, T., Garriga, M., Modeling the protective effect of a(w) and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham. Food Research International, 75, 2015 https://doi.org/10.1016/j.foodres.2015.05.052.
6. Carlin, F., Girardin, H., Peck, M.W., Stringer, S.C., Barker, G.C., Martinez, A., et al. Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: A FAIR collaborative project. International Journal of Food Microbiology 60:2–3 (2000), 117–135.
7. Cronin, U.P., Wilkinson, M.G., Physiological response of Bacillus cereus vegetative cells to simulated food processing treatments. Journal of Food Protection 71:11 (2008), 2168–2176.
8. Earnshaw, R.G., Appleyard, J., Hurst, R.M., Understanding physical inactivation processes: Combined preservation opportunities using heat, ultrasound and pressure. International Journal of Food Microbiology 28:2 (1995), 197–219.
9. Esteban, M.D., Huertas, J.P., Fernandez, 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 34:1 (2013), 158–163.
10. Evelyn, Silva, F.V.M., High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38-70 degrees C. Journal of Food Engineering 165 (2015), 141–148.
11. Gao, Y.L., Ju, X.R., Wu, D., A predictive model for the influence of food components on survival of Listeria monocytogenes LM 54004 under high hydrostatic pressure and mild heat conditions. International Journal of Food Microbiology 117:3 (2007), 287–294.
12. Han, F.L., Xu, Y., Identification of low molecular weight peptides in Chinese rice wine (Huang Jiu) by UPLC-ESI-MS/MS. Journal of the Institute of Brewing 117:2 (2011), 238–250.
13. Hereu, A., Bover-Cid, S., Garriga, M., Aymerich, T., High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes. International Journal of Food Microbiology 154:3 (2012), 107–112.
14. Hereu, A., Dalgaard, P., Garriga, M., Aymerich, T., Bover-Cid, S., Modeling the high pressure inactivation kinetics of Listeria monocytogenes on RTE cooked meat products. Innovative Food Science & Emerging Technologies 16 (2012), 305–315.
15. Jeon, S.H., Kim, N.H., Shim, M.B., Jeon, Y.W., Ahn, J.H., Lee, S.H., et al. Microbiological diversity and prevalence of spoilage and pathogenic bacteria in commercial fermented alcoholic beverages (beer, fruit wine, refined rice wine, and Yakju). Journal of Food Protection 78:4 (2015), 812–818.
16. Kim, S.A., Kim, N.H., Lee, S.H., Hwang, I.G., Rhee, M.S., Survival of foodborne pathogenic bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus spores in fermented alcoholic beverages (beer and refined rice wine). Journal of Food Protection 77:3 (2014), 419–426.
17. Kim, S.A., Park, H.J., Lee, S.H., Hwang, I.G., Rhee, M.S., Short communication: Fate of major foodborne pathogens and Bacillus cereus spores in sterilized and non-sterilized Korean turbid rice wine (Makgeolli). Food Control 39 (2014), 139–145.
18. Kim, S.A., Yun, S.J., Jeon, S.H., Kim, N.H., Kim, H.W., Cho, T.J., et al. Microbial composition of turbid rice wine (Makgeolli) at different stages of production in a real processing line. Food Control 53 (2015), 1–8.
19. Lambert, R.J.W., A model for the thermal inactivation of micro-organisms. Journal of Applied Microbiology 95:3 (2003), 500–507.
20. Li, J., Suo, Y.J., Liao, X.Y., Ahn, J., Liu, D.H., Chen, S.G., et al. Analysis of Staphylococcus aureus cell viability, sublethal injury and death induced by synergistic combination of ultrasound and mild heat. Ultrasonics Sonochemistry 39 (2017), 101–110.
21. Liu, S.P., Mao, J., Liu, Y.Y., Meng, X.Y., Ji, Z.W., Zhou, Z.L., et al. Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region. World Journal of Microbiology and Biotechnology 31:12 (2015), 1907–1921.
22. Li, X.M., Wang, P.H., Wu, D.H., Lu, J., Effects of sterilization temperature on the concentration of ethyl carbamate and other quality traits in Chinese rice wine. Journal of the Institute of Brewing 120:4 (2014), 512–515.
23. Lu, Y.M., Lu, X., Chen, X.H., Jiang, M., Li, C., Dong, M.S., A survey of biogenic amines in Chinese rice wines. Food Chemistry 100:4 (2007), 1424–1428.
24. Lv, X.-C., Huang, Z.-Q., Zhang, W., Rao, P.-F., Ni, L., Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing. Journal of General and Applied Microbiology 58:1 (2012), 33–42.
25. Petruzzi, L., Campaniello, D., Speranza, B., Corbo, M.R., Sinigaglia, M., Bevilacqua, A., Thermal treatments for fruit and vegetable juices and beverages: A literature overview. Comprehensive Reviews in Food Science and Food Safety 16:4 (2017), 668–691.
26. Rawson, A., Patras, A., Tiwari, B.K., Noci, F., Koutchma, T., Brunton, N., Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances. Food Research International 44:7 (2011), 1875–1887.
27. Shen, F., Wu, Q.F., Wei, Y.Q., Liu, X., Tang, P.A., Evaluation of near-infrared and mid-infrared spectroscopy for the determination of routine parameters in Chinese rice wine. Journal of Food Processing and Preservation, 41(3), 2017.
28. Silva, F.V.M., Gibbs, P.A., Non-proteolytic Clostridium botulinum spores in low-acid cold-distributed foods and design of pasteurization processes. Trends in Food Science & Technology 21:2 (2010), 95–105.
29. Wang, X., Devlieghere, F., Geeraerd, A., Uyttendaele, M., Thermal inactivation and sublethal injury kinetics of Salmonella enterica and Listeria monocytogenes in broth versus agar surface. International Journal of Food Microbiology 243 (2017), 70–77.
30. Wu, P.G., Cai, C.G., Shen, X.H., Wang, L.Y., Zhang, J., Tan, Y., et al. Formation of ethyl carbamate and changes during fermentation and storage of yellow rice wine. Food Chemistry 152 (2014), 108–112.
31. Wu, H.M., Chen, L., Pan, G.S., Tu, C.Y., Zhou, X.P., Mo, L.Y., Study on the changing concentration of ethyl carbamate in yellow rice wine during production and storage by gas chromatography/mass spectrometry. European Food Research and Technology 235:5 (2012), 779–782.
32. Wu, Z.Z., Long, J., Xu, E.B., Wang, F., Xu, X.M., Jin, Z.Y., et al. A feasibility study on the evaluation of quality properties of Chinese rice wine using Raman spectroscopy. Food Analytical Methods 9:5 (2016), 1210–1219.
33. Wu, Z.Z., Xu, E.B., Long, J., Wang, F., Xu, X.M., Jin, Z.Y., et al. Measurement of fermentation parameters of Chinese rice wine using Raman spectroscopy combined with linear and non-linear regression methods. Food Control 56 (2015), 95–102.
34. Xia, X.L., Zhang, Q.W., Zhang, B., Zhang, W.J., Wang, W., Insights into the biogenic amine metabolic landscape during industrial semidry Chinese rice wine fermentation. Journal of Agricultural and Food Chemistry 64:39 (2016), 7385–7393.
35. Xu, E.B., Wu, Z.Z., Wang, F., Li, H.Y., Xu, X.M., Jin, Z.Y., et al. Impact of high-shear extrusion combined with enzymatic hydrolysis on rice properties and Chinese rice wine fermentation. Food and Bioprocess Technology 8:3 (2015), 589–604.
36. Xu, E.B., Wu, Z.Z., Wang, F., Long, J., Xu, X.M., Jin, Z.Y., et al. Effect of 'wheat Qu' addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment. Journal of the Institute of Brewing 122:1 (2016), 55–62.
37. Yang, Y., Yu, X.F., Zhan, L., Chen, J.C., Zhang, Y.Y., Zhang, J.Y., et al. Multilocus sequence type profiles of Bacillus cereus isolates from infant formula in China. Food Microbiology 62 (2017), 46–50.
38. Yu, H.Y., Zhao, J., Li, F.H., Tian, H.X., Ma, X., Characterization of Chinese rice wine taste attributes using liquid chromatographic analysis, sensory evaluation, and an electronic tongue. Journal of Chromatography B-Analytical Technologies in the Biomedical and Life Sciences 997 (2015), 129–135.
39. Zhang, B., Kong, L.Q., Cao, Y., Xie, G.F., Guan, Z.B., Lu, J., Metaproteomic characterisation of a Shaoxing rice wine “wheat Qu” extract. Food Chemistry 134:1 (2012), 387–391.