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

Effects of the clumping of bacterial spores on their heat resistance as a result of heat treatment were investigated. Spore suspensions of Bacillus cereus, Bacillus coagulans and Bacillus licheniformis were heated at 85 °C. Survivor curves of the three strains showed tailing in all treatments after...

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Bibliographic Details
Published in:International journal of food microbiology 2005-06, Vol.102 (1), p.107-111
Main Authors: Furukawa, Soichi, Narisawa, Naoki, Watanabe, Taisuke, Kawarai, Taketo, Myozen, Keiko, Okazaki, Sachiko, Ogihara, Hirokazu, Yamasaki, Makari
Format: Article
Language:English
Subjects:
Bacillus - physiology
Bacillus cereus
Bacillus coagulans
Bacillus licheniformis
Bacterial Adhesion
bacterial contamination
bacterial spores
Biological and medical sciences
Clump
culture media
food contact surfaces
food contamination
Food engineering
Food industries
Food Microbiology
food pathogens
food preservation
Fundamental and applied biological sciences. Psychology
General aspects
Heat
heat tolerance
heat treatment
Hot Temperature
Hydrophobic and Hydrophilic Interactions
hydrophobicity
Microscopy, Phase-Contrast
Spore
spore-forming bacteria
Spores, Bacterial - physiology
Stem Cells
Sterilization
sterilizing
Tailing
Time Factors
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Summary:Effects of the clumping of bacterial spores on their heat resistance as a result of heat treatment were investigated. Spore suspensions of Bacillus cereus, Bacillus coagulans and Bacillus licheniformis were heated at 85 °C. Survivor curves of the three strains showed tailing in all treatments after 30 min. As the treatment time increased, the formation of spore clumps increased in all strains after 20 min. Relative hydrophobicity of the spore surface increased as a result of heat treatment. The effect of spore concentration on the inactivation of the B. licheniformis spores was investigated, and surviving curves showed no tailing below a concentration of 4.9 log CFU/ml.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2004.12.004