Journal article
Thermal Inactivation Kinetics of Bacillus coagulans Spores in Tomato Juice
Journal of food protection, Vol.75(7), pp.1236-1242
07/01/2012
Handle:
https://hdl.handle.net/2376/113295
PMID: 22980006
Abstract
The thermal characteristics of the spores and vegetative cells of three strains of Bacillus coagulans (ATCC 8038, ATCC 7050, and 185A) in tomato juice were evaluated. B. coagulans ATCC 8038 was chosen as the target microorganism for thermal processing of tomato products due to its spores having the highest thermal resistance among the three strains. The thermal inactivation kinetics of B. coagulans ATCC 8038 spores in tomato juice between 95 and 115°C were determined independently in two different laboratories using two different heating setups. The results obtained from both laboratories were in general agreement, with z-values (z-value is defined as the change in temperature required for a 10-fold reduction of the D-value, which is defined as the time required at a certain temperature for a 1-log reduction of the target microorganisms) of 8.3 and 8.7°C, respectively. The z-value of B. coagulans 185A spores in tomato juice (pH 4.3) was found to be 10.2°C. The influence of environmental factors, including cold storage time, pH, and preconditioning, upon the thermal resistance of these bacterial spores is discussed. The results obtained showed that a storage temperature of 4°C was appropriate for maintaining the viability and thermal resistance of B. coagulans ATCC 8038 spores. Acidifying the pH of tomato juice decreased the thermal resistance of these spores. A 1-h exposure at room temperature was considered optimal for preconditioning B. coagulans ATCC 8038 spores in tomato juice.
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Details
- Title
- Thermal Inactivation Kinetics of Bacillus coagulans Spores in Tomato Juice
- Creators
- JING PENG - 1Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99163, USAJAE-HYUNG MAH - 2Department of Food and Biotechnology, Korea University, Jochiwon, Chungnam 339-700, South KoreaROMEL SOMAVAT - 3Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus, Ohio 43210, USAHUSSEIN MOHAMED - 4Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, EgyptSUDHIR SASTRY - 3Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus, Ohio 43210, USAJUMING TANG - 1Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99163, USA
- Publication Details
- Journal of food protection, Vol.75(7), pp.1236-1242
- Academic Unit
- Biological Systems Engineering, Department of
- Identifiers
- 99900547599701842
- Language
- English
- Resource Type
- Journal article