ThermoKill Database R8110: The Latest Version of a Microbial Thermal Death Database and Its Corresponding Information Statistics

Abe, Tomoko; Sakamoto, Jin; Tsuchido, Tetsuaki; Nakamura, Ichiro

doi:10.11301/jsfe.13.137

Cited by 2 publications

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“…The reason why highly heatresistant spores of G. stearothermophilus and B. amyloliquefaciens are present in DSM may be the selection of those survived boiling and drying processes in the manufacturing. The heat resistance of spores of the isolated FM1 strain was comparable with or higher than those of other B. amyloliquefaciens spores, which have been reported [18][19][20][21] and listed in the ThermoKill DataBase ® R8110 [22].…”

Section: Discussionsupporting

confidence: 73%

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<i>Bacillus amyloliquefaciens</i>胞子の乾燥魚粉からの分離と超高温極短時間殺菌装置における熱死滅

et al. 2022

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A highly heat-resistant spore-forming mesophilic bacterium was isolated from dried sardine meal (DSM, Iriko) and identified it as Bacillus amyloliquefaciens. The thermal death characteristics of the bacterial spores were evaluated in a laboratory test. To kill such spores contaminated in DSM, we examined the efficiency of a recently developed ultrahigh-temperature and extremely shorttime (UHT-est) processor, which was designed for sterilization of powdered food materials. In the processor, such powders were injected into wet heat steam and processed at temperatures of 140, 150 and 160℃ for 0.16 s and then were instantly cooled down to about 60 to 70℃ at an abrupt pressure drop upon passing through a special nozzle. It was found that the survivors obtained after practical operation of the UHT-est processor at those high temperatures were much less than those estimated from D and z values obtained in the laborator y test. After the treatment under even more severe heating conditions, the DSM color was found to change only slightly. It is suggested that the UHT-est processor effectively kills spores present in DSM, seemingly keeping acceptable quality.

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Section: Discussionsupporting

confidence: 73%

“…Because spores of another mesophile B. subtilis was also found in the DSM, the spore death of this strain might contribute to the survivor reduction after the UHT-est treatment. This may not be the case, however, since the heat resistance of B. subtilis spores was approximately 350 times less than that of B. amyloliquefaciens spores [22],…”

Section: Discussionmentioning

confidence: 96%

<i>Bacillus amyloliquefaciens</i>胞子の乾燥魚粉からの分離と超高温極短時間殺菌装置における熱死滅

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Research on Injured Microorganisms: Significance, To Date and Into the Future −Special Issues

Tsuchido

2018

J. Food Sci. Technol. Res.

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As an introduction for several special issues of this journal regarding research on injured microorganisms (IM), the definition of IM and a brief history, current state and significance, prospects and future problems of IM are overviewed. Although an injured cell is generally considered to be sublethally injured, a model including semilethal injuries is also proposed here. In the fields of microorganism preservation and food processing, the occurrence of IM has been recognized as a key factor, and the presence of IM has been one of the critical problems in the detection and enumeration of microorganisms. Studies on IM have recently been activated by increasing the recognition of their significance in sterilization, disinfection and viability measurements. The execution of the so-called the IM project supported by the Ministry of Agriculture, Forestry and Fisheries, Japan, as well as the establishment of the Japanese Research Society for Injured Microbes may further raise awareness of IM. Nevertheless, there are still unknown and nondescript research areas in the IM world. Eight possible problems in the study of IM are presented and the prospects for resolution of these issues are described.

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ThermoKill Database R8110: The Latest Version of a Microbial Thermal Death Database and Its Corresponding Information Statistics

Cited by 2 publications

References 3 publications

<i>Bacillus amyloliquefaciens</i>胞子の乾燥魚粉からの分離と超高温極短時間殺菌装置における熱死滅

<i>Bacillus amyloliquefaciens</i>胞子の乾燥魚粉からの分離と超高温極短時間殺菌装置における熱死滅

Research on Injured Microorganisms: Significance, To Date and Into the Future −Special Issues

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