Formation of the spore clumps during heat treatment increases the heat resistance of bacterial spores

Furukawa, Soichi; Narisawa, Naoki; Watanabe, Taisuke; Kawarai, Taketo; Myozen, Keiko; Okazaki, Sachiko; Ogihara, Hirokazu; Yamasaki, Makari

doi:10.1016/j.ijfoodmicro.2004.12.004

Cited by 38 publications

(21 citation statements)

References 3 publications

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“…The shoulder effect could be due to clumping of spores, which could result in an increase of thermal resistance. Hence, all spores in the clumps need to be inactivated prior to the destruction of colony forming ability of the clump (Adams and Moss 1997;Furukawa et al 2005). The effect could also be due to the heterogeneous sub-populations of spores (dormant, germinated and inactivated) differing in their physiological state during heat treatment and become resistant within a highly extreme resistant sub-population (Peleg and Cole 1998).…”

Section: Resultsmentioning

confidence: 99%

Behavioural pattern of vegetative cells and spores of Bacillus cereus as affected by time-temperature combinations used in processing of Indian traditional foods

Desai

Varadaraj

2010

J Food Sci Technol

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This study was undertaken to evaluate the behaviour of vegetative cells and spores of four potent native toxigenic food isolates of Bacillus cereus as affected by selected time-temperature combinations used in processing of Indian traditional foods. The vegetative cells of B. cereus when subjected to sublethal heat treatments, individually, in different heating menstra showed a sigmoidal inactivation pattern, with D-values in the range of 3.45 min at 60°C to 10.6 min at 56°C in saline. Accordingly, the zvalues recorded across the heating menstra ranged from 9.3°C in culture broth to 24°C in whole milk. Similarly, the inactivation pattern for spores for the same isolates was curvilinear with D-values ranging from 4.4 min at 95°C in whole milk to 19.45 min at 85°C in saline. The z-values for spores ranged from 16.6°C in saline to 38.4°C in whole milk. The thermal inactivation pattern observed for vegetative cells and spores indicate that the death rate was not constant during the process of heat treatment.

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Section: Resultsmentioning

confidence: 99%

Behavioural pattern of vegetative cells and spores of Bacillus cereus as affected by time-temperature combinations used in processing of Indian traditional foods

Desai

Varadaraj

2010

J Food Sci Technol

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“…Another group of bacteria with confirmed probiotic effects in vitro and in vivo is the endospore‐forming, microaerophilic Gram‐positive bacteria that belong to the Bacillus, Sporolactobacillus , and Brevibacillus genera (Jurenka ). When sporulated, these bacteria are metabolically inactive but are extremely resistant to harsh treatments such as extreme heat, drying, freezing, chemical treatments, and radiation (Furukawa and others ), although they are unstable in food systems with high Aw such as fruit purees (Cerruti and others ). Due to their dormancy and resistance, these spores can survive for years in the absence of nutrients, but when a proper stimulus is detected by germinant receptors (GRs), they can rapidly germinate and grow (Ramirez‐Peralta and others ).…”

Section: Selection Of Probiotic Bacteriamentioning

confidence: 99%

Structural Stability and Viability of Microencapsulated Probiotic Bacteria: A Review

Corona-Hernandez¹,

́Álvarez-Parrilla²,

Lizardi‐Mendoza

et al. 2013

Comp Rev Food Sci Food Safe

187

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Probiotics are live microorganisms that confer a number of health benefits when consumed in adequate amounts, mostly due to improvement of intestinal microflora. Bacterial strains from the genera Lactobacillus, Bifidobacterium, and Bacillus have been widely studied and are used to prepare ready-to-eat foods. However, the physicochemical stability and bioavailability of these bacteria have represented a challenge for many years, particularly in nonrefrigerated foodstuffs. Microencapsulation (ME) helps to improve the survival of these bacteria because it protects them from harsh conditions, such as high temperature, pH, or salinity, during the preparation of a final food product and its gastrointestinal passage. The most common coating materials used in the ME of probiotics are ionic polysaccharides, microbial exopolysaccharides, and milk proteins, which exhibit different physicochemical features as well as mucoadhesion. Structurally, the survival of improved bacteria depends on the quantity and strength of the functional groups located in the bacterial cell walls, coating materials, and cross-linkers. However, studies addressing the role of these interacting groups and the resulting metabolic impacts are still scarce. The fate of new probiotic-based products for the 21st century depends on the correct selection of the bacterial strain, coating material, preparation technique, and food vehicle, which are all briefly reviewed in this article.

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“…The authors investigated the agglomeration behaviour of G. stearothermophilus spore suspensions and found that the lag phase often found in thermal spore inactivation (shoulder formation) can sufficiently be described by first-order inactivation kinetics when the agglomeration size is considered. Aiba and Toda (1966) used a probabilistic agglomeration approach for the calculation of spore clump life span distribution and Furukawa et al (2005) explained the non-linear tailing during heat treatment with the same relationship, but without detailed mathematical descriptions. The mentioned probabilistic agglomeration model and the work from Bueltermann (1997) and Mathys et al (2007a) have the same basic mathematical approach.…”

Section: Comparison Of Inactivation Difference Under Heat and Pressurementioning

confidence: 99%

Impact of dissociation equilibrium shift on bacterial spore inactivation by heat and pressure

Mathys¹,

Kallmeyer²,

Heinz

et al. 2008

Food Control

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Formation of the spore clumps during heat treatment increases the heat resistance of bacterial spores

Cited by 38 publications

References 3 publications

Behavioural pattern of vegetative cells and spores of Bacillus cereus as affected by time-temperature combinations used in processing of Indian traditional foods

Behavioural pattern of vegetative cells and spores of Bacillus cereus as affected by time-temperature combinations used in processing of Indian traditional foods

Structural Stability and Viability of Microencapsulated Probiotic Bacteria: A Review

Impact of dissociation equilibrium shift on bacterial spore inactivation by heat and pressure

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