Inactivation of Bacillus subtilis Spores by Heat Treatment after Carbonation in the Presence of Monoglycerol Fatty Acid Esters

被引：2

作者：

Tominaga, Yukiko ^{[1
]}

Zhu Qiuyue ^{[2
]}

Noma, Seiji ^{[3
]}

Igura, Noriyuki ^{[4
]}

Shimoda, Mitsuya ^{[4
]}

机构：

[1] Saga Univ, Grad Sch Agr, 1 Honjo, Saga 8408502, Japan

[2] Kyushu Univ, Grad Sch Bioresource & Bioenvironm Sci, Higashi Ku, 6-10-1 Hakozaki, Fukuoka 8128581, Japan

[3] Saga Univ, Fac Agr, 1 Honjo, Saga 8408502, Japan

[4] Kyushu Univ, Div Bioresource & Bioenvironm Sci, Higashi Ku, 6-10-1 Hakozaki, Fukuoka 8128581, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2017年 / 23卷 / 04期

关键词：

intermittent inactivation; carbonation; heating; fatty acid ester; germination; Bacillus spores; GEOBACILLUS-STEAROTHERMOPHILUS SPORES; GROWTH-INHIBITION;

D O I：

10.3136/fstr.23.561

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The inactivation effect of carbonation under heating (CH) followed by heating (HT2) in the presence of monoglycerol monocaprate (MC10) or monoglycerol monolaurate (MC12) on Bacillus subtilis spores was investigated. CH (80 degrees C, 5MPa, 10 min) followed by HT2 (90 degrees C, 10 min) induced an approximately 5 log order of inactivation in the presence of MC10 or MC12 at 0.05% (w/v). MC12 appeared to have a greater effect on increasing the inactivation effect of CH followed by HT2 than MC10. Heating, pressurization, and pH downshift involved in CH may play important roles in the high inactivation effect of CH followed by HT2. As indicated by increased DAPI stainability, CH in the presence of MC10 forced germination. The results show that heating after CH in the presence of MC10 and MC12 effectively inactivated B. subtilis spores under milder heating conditions than conventional autoclaving.

引用

页码：561 / 565

页数：5

共 8 条

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