TY - JOUR
T1 - Inactivation of bacillus subtilis spores by heat treatment after carbonation in the presence of monoglycerol fatty acid esters
AU - Tominaga, Yukiko
AU - Qiuyue, Zhu
AU - Noma, Seiji
AU - Igura, Noriyuki
AU - Shimoda, Mitsuya
N1 - Funding Information:
Acknowledgements This study was supported by JSPS KAKENHI Grant Number 26350094. The authors are grateful to Taiyo Kagaku Co. for providing MC10 and MC12.
Funding Information:
This study was supported by JSPS KAKENHI Grant Number 26350094. The authors are grateful to Taiyo Kagaku Co. for providing MC10 and MC12.
Publisher Copyright:
Copyright © 2017, Japanese Society for Food Science and Technology.
PY - 2017
Y1 - 2017
N2 - The inactivation effect of carbonation under heating (CH) followed by heating (HT 2 ) in the presence of monoglycerol monocaprate (MC10) or monoglycerol monolaurate (MC12) on Bacillus subtilis spores was investigated. CH (80℃, 5 MPa, 10 min) followed by HT 2 (90℃, 10 min) induced an approximately 5 log order of inactivation in the presence of MC10 or MC12 at 0.05% (w/v). MC12 appeared to have a greater effect on increasing the inactivation effect of CH followed by HT 2 than MC10. Heating, pressurization, and pH downshift involved in CH may play important roles in the high inactivation effect of CH followed by HT 2 . As indicated by increased DAPI stainability, CH in the presence of MC10 forced germination. The results show that heating after CH in the presence of MC10 and MC12 effectively inactivated B. subtilis spores under milder heating conditions than conventional autoclaving.
AB - The inactivation effect of carbonation under heating (CH) followed by heating (HT 2 ) in the presence of monoglycerol monocaprate (MC10) or monoglycerol monolaurate (MC12) on Bacillus subtilis spores was investigated. CH (80℃, 5 MPa, 10 min) followed by HT 2 (90℃, 10 min) induced an approximately 5 log order of inactivation in the presence of MC10 or MC12 at 0.05% (w/v). MC12 appeared to have a greater effect on increasing the inactivation effect of CH followed by HT 2 than MC10. Heating, pressurization, and pH downshift involved in CH may play important roles in the high inactivation effect of CH followed by HT 2 . As indicated by increased DAPI stainability, CH in the presence of MC10 forced germination. The results show that heating after CH in the presence of MC10 and MC12 effectively inactivated B. subtilis spores under milder heating conditions than conventional autoclaving.
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U2 - 10.3136/fstr.23.561
DO - 10.3136/fstr.23.561
M3 - Article
AN - SCOPUS:85062980299
SN - 1344-6606
VL - 23
SP - 561
EP - 565
JO - Food Science and Technology Research
JF - Food Science and Technology Research
IS - 4
ER -