Inactivation of Bacillus stearothermophilus spores during, thermal processing

被引：30
|
作者：
Iciek, Jan [1 ]
Papiewska, Agnieszka [1 ]
Molska, Magdalena [1 ]
机构：
[1] Tech Univ Lodz, Inst Chem Technol Food, Fac Food Sci & Biotechnol, PL-90924 Lodz, Poland
来源：
JOURNAL OF FOOD ENGINEERING | 2006年 / 77卷 / 03期
关键词：
Bacillus stearothermophilus; heat resistance; sterilisation; spores activation and inactivation; pH; sodium chloride;
D O I：
10.1016/j.jfoodeng.2005.07.005
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
A combined effect of temperature, pH and NaCl concentration on thermal inactivation of Bacillus stearothermophilus ATCC 10149 spores was analysed. After pasteurisation at 80 degrees C for 10 min, the suspension of bacterial spores were sterilised at the temperature from 110 to 121 degrees C in a medium at different pH values (3-7) and various NaCl concentrations (0-6%). It was observed that the sterilisation temperature and pH of the sterilised medium as well as the concentration of sodium chloride, had a significant effect on spores activation and destruction. The activation of dormant bacterial spores in the medium at the parameters applied is possible already at the pasteurisation temperature. (c) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码：406 / 410
页数：5
相关论文
共 50 条
  • [1] THERMAL INACTIVATION AND INJURY OF BACILLUS-STEAROTHERMOPHILUS SPORES
    FEEHERRY, F
    MUNSEY, DT
    ROWLEY, DB
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1987, 53 (02) : 365 - 370
  • [2] Inactivation of Bacillus stearothermophilus spores in egg patties by pressure-assisted thermal processing
    Rajan, S.
    Pandrangi, S.
    Balasubramaniam, V. M.
    Yousef, A. E.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2006, 39 (08) : 844 - 851
  • [3] Thermal inactivation kinetics of Bacillus stearothermophilus spores using a linear temperature program
    Leontidis, S
    Fernández, A
    Rodrigo, C
    Fernández, PS
    Magraner, L
    Martínez, A
    JOURNAL OF FOOD PROTECTION, 1999, 62 (08) : 958 - 961
  • [4] Inactivation of Bacillus stearothermophilus and Bacillus coagulans spores as indicators of sterilization by reciprocal pressurization
    Furukawa, S
    Saita, K
    Kato, T
    Shimoda, M
    Hayakawa, I
    JOURNAL OF THE FACULTY OF AGRICULTURE KYUSHU UNIVERSITY, 2000, 45 (01): : 183 - 188
  • [5] Inactivation of Listeria innocua, Bacillus cereus spores, and Bacillus stearothermophilus spores in batch and continuous flow systems
    Foegeding, PM
    Fairchild, TM
    Wescott, GG
    HEAT TREATMENTS & ALTERNATIVE METHODS, 1996, : 158 - 158
  • [6] KINETICS OF THE DEATH OF BACILLUS-STEAROTHERMOPHILUS SPORES DURING THERMAL-TREATMENT
    KALININA, NM
    MOTINA, GL
    KHIMIKO-FARMATSEVTICHESKII ZHURNAL, 1983, 17 (11): : 1352 - 1354
  • [7] EFFECTS OF ORGANIC-ACIDS ON THERMAL INACTIVATION OF BACILLUS-STEAROTHERMOPHILUS AND BACILLUS COAGULANS SPORES IN FRANKFURTER EMULSION SLURRY
    LYNCH, DJ
    POTTER, NN
    JOURNAL OF FOOD PROTECTION, 1988, 51 (06) : 475 - 480
  • [8] Pressure-ohmic-thermal sterilization: A feasible approach for the inactivation of Bacillus amyloliquefaciens and Geobacillus stearothermophilus spores
    Park, Sung Hee
    Balasubramaniam, V. M.
    Sastry, Sudhir K.
    Lee, Jiyoung
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2013, 19 : 115 - 123
  • [9] THERMAL INACTIVATION OF GEOBACILLUS STEAROTHERMOPHILUS SPORES UNDER STERILIZATION PROCESS
    Iciek, Jan
    Blaszczyk, Ilona
    Papiewska, Agnieszka
    Chmal-Fudali, Edyta
    ZYWNOSC-NAUKA TECHNOLOGIA JAKOSC, 2011, 18 (05): : 163 - 172
  • [10] Kinetics of thermal destruction of Bacillus stearothermophilus spores in UHT installation
    Iciek, J
    Cywinska, U
    Jaworska-Papiewska, A
    Libudzisz, Z
    Nowicki, L
    Stobinska, H
    Stolarek, P
    INZYNIERIA CHEMICZNA I PROCESOWA, 2000, 21 (03): : 489 - 501
12345