Combined effects of carbonation with heating and fatty acid esters on inactivation and growth inhibition of various Bacillus spores

Wannaporn Klangpetch, Tomoe Nakai, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)

Abstract

The effects of carbonation treatment (1 to 5 MPa, 30 min) plus heat treatment (30 to 80°C, 30 min) in the presence of various fatty acid esters (FAEs; 0.05 and 0.1%, wt/vol) on counts of viable Bacillus subtilis spores were investigated. FAEs or carbonation alone had no inactivation or growth inhibition effects on B. subtilis spores. However, carbonation plus heat (CH; 80°C, 5 MPa, 30 min) in the presence of mono- and diglycerol fatty acid esters markedly decreased counts of viable spores, and the spore counts did not change during storage for 30 days. The greatest decrease in viable spore counts occurred in the presence of monoglycerol fatty acid esters. Under CH conditions, inactivation and/or growth inhibition occurred at only 80°C and increased with increasing pressure. The greatest decrease in spore counts (more than 4 log units) occurred with CH (80°C, 5 MPa, 30 min) in the presence of monoglycerol fatty acid esters. However, this treatment was less effective against Bacillus coagulans and Geobacillus stearothermophilus spores.

Original languageEnglish
Pages (from-to)1568-1574
Number of pages7
JournalJournal of Food Protection
Volume76
Issue number9
DOIs
Publication statusPublished - Sep 1 2013

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology

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