| Efficacy of pressure-assisted thermal processing, in combination with organic acids, against Bacillus amyloliquefaciens spores suspended in deionized water and carrot puree. | |
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MedLine Citation:
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PMID: 20492185 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Effect of organic acids (acetic, citric, and lactic; 100 mM, pH 5) on spore inactivation by pressure-assisted thermal processing (PATP; 700 MPa and 105 degrees C), high pressure processing (HPP; 700 MPa, 35 degrees C), and thermal processing (TP; 105 degrees C, 0.1 MPa) was investigated. Bacillus amyloliquefaciens spores were inoculated into sterile organic acid solutions to obtain a final concentration of approximately 1.3 x 10(8) CFU/mL. B. amyloliquefaciens spores were inactivated to undetectable levels with or without organic acids after 3 min PATP holding time. At a shorter PATP treatment time (approximately 2 min), the inactivation was greater when spores were suspended in citric and acetic acids than in lactic acid or deionized water. Presence of organic acids during PATP resulted in 33% to 80% germination in the population of spores that survived the treatment. In contrast to PATP, neither HPP nor TP, for up to 5 min holding time with or without addition of organic acids, was sporicidal. In a separate set of experiments, carrot puree was tested, as a low-acid food matrix, to study spore recovery during extended storage following PATP. Results showed that organic acids were effective in inhibiting spore recovery in treated carrot puree during extended storage (up to 28 d) at 32 degrees C. In conclusion, addition of some organic acids provided significant lethality enhancement (P < 0.05) during PATP treatments and suppressed spore recovery in the treated carrot puree. |
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Authors:
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Wannasawat Ratphitagsanti; Silvia De Lamo-Castellvi; V M Balasubramaniam; Ahmed Elmeleigy Yousef |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of food science Volume: 75 ISSN: 1750-3841 ISO Abbreviation: J. Food Sci. Publication Date: 2010 Jan-Feb |
Date Detail:
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Created Date: 2010-05-24 Completed Date: 2010-09-13 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: United States |
Other Details:
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Languages: eng Pagination: M46-52 Citation Subset: IM |
Affiliation:
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Dept. of Food Science and Technology, The Ohio State Univ., Columbus, OH 43210-1007, USA. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Alberta Bacillus / drug effects, physiology* Carboxylic Acids / pharmacology* Daucus carota / microbiology* Food Handling / methods* Germination Hot Temperature Pressure Spores, Bacterial / drug effects, physiology |
| Chemical | |
Reg. No./Substance:
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0/Carboxylic Acids |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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