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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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| Published in: | International journal of food microbiology 2005-06, Vol.102 (1), p.107-111 |
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| Main Authors: | , , , , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c526t-cd4967f8c1b7e8aa3787683585f213d02927fc982e023dc8615307f07d2616a43 |
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| cites | cdi_FETCH-LOGICAL-c526t-cd4967f8c1b7e8aa3787683585f213d02927fc982e023dc8615307f07d2616a43 |
| container_end_page | 111 |
| container_issue | 1 |
| container_start_page | 107 |
| container_title | International journal of food microbiology |
| container_volume | 102 |
| creator | Furukawa, Soichi Narisawa, Naoki Watanabe, Taisuke Kawarai, Taketo Myozen, Keiko Okazaki, Sachiko Ogihara, Hirokazu Yamasaki, Makari |
| description | 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. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2004.12.004 |
| format | article |
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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.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2004.12.004</identifier><identifier>PMID: 15925006</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>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</subject><ispartof>International journal of food microbiology, 2005-06, Vol.102 (1), p.107-111</ispartof><rights>2005 Elsevier B.V.</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c526t-cd4967f8c1b7e8aa3787683585f213d02927fc982e023dc8615307f07d2616a43</citedby><cites>FETCH-LOGICAL-c526t-cd4967f8c1b7e8aa3787683585f213d02927fc982e023dc8615307f07d2616a43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,786,790,27957,27958</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16864221$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15925006$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Furukawa, Soichi</creatorcontrib><creatorcontrib>Narisawa, Naoki</creatorcontrib><creatorcontrib>Watanabe, Taisuke</creatorcontrib><creatorcontrib>Kawarai, Taketo</creatorcontrib><creatorcontrib>Myozen, Keiko</creatorcontrib><creatorcontrib>Okazaki, Sachiko</creatorcontrib><creatorcontrib>Ogihara, Hirokazu</creatorcontrib><creatorcontrib>Yamasaki, Makari</creatorcontrib><title>Formation of the spore clumps during heat treatment increases the heat resistance of bacterial spores</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>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.</description><subject>Bacillus - physiology</subject><subject>Bacillus cereus</subject><subject>Bacillus coagulans</subject><subject>Bacillus licheniformis</subject><subject>Bacterial Adhesion</subject><subject>bacterial contamination</subject><subject>bacterial spores</subject><subject>Biological and medical sciences</subject><subject>Clump</subject><subject>culture media</subject><subject>food contact surfaces</subject><subject>food contamination</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>food pathogens</subject><subject>food preservation</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Heat</subject><subject>heat tolerance</subject><subject>heat treatment</subject><subject>Hot Temperature</subject><subject>Hydrophobic and Hydrophilic Interactions</subject><subject>hydrophobicity</subject><subject>Microscopy, Phase-Contrast</subject><subject>Spore</subject><subject>spore-forming bacteria</subject><subject>Spores, Bacterial - physiology</subject><subject>Stem Cells</subject><subject>Sterilization</subject><subject>sterilizing</subject><subject>Tailing</subject><subject>Time Factors</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqNkM2OFCEURonROG3rK2i50F2VFyh-amk6jppM4kJnTWjqMkOnqmiBNpm3l57qZFy64SPhfBc4hLyn0FGg8tOhCwcf4zgHl2LHAPqOsq7GM7KhWg0t7yU8J5vK6pZKEFfkVc4HABCcw0tyRcXABIDcELyOabYlxKWJvin32ORjTNi46TQfczOeUljumnu0pSmprjMupQmLq_uM-bHweJgwh1zs4vA8Z29dwRTstE7Lr8kLb6eMby65JbfXX37tvrU3P75-332-aZ1gsrRu7AepvHZ0r1Bby5VWUnOhhWeUj8AGprwbNENgfHRaUsFBeVAjk1Tanm_Jx3XuMcXfJ8zFzCE7nCa7YDxlQ5UUTAldwWEFq8CcE3pzTGG26cFQMGfH5mD-cWzOjg1lpkbtvr1cctrPOD41L1Ir8OEC2Ozs5FPVEvITJ7XsWf3QlrxbOW-jsXepMrc_GVAOFEAPmlditxJYpf0JmEx2AavkMSR0xYwx_MeD_wJrhan0</recordid><startdate>20050625</startdate><enddate>20050625</enddate><creator>Furukawa, Soichi</creator><creator>Narisawa, Naoki</creator><creator>Watanabe, Taisuke</creator><creator>Kawarai, Taketo</creator><creator>Myozen, Keiko</creator><creator>Okazaki, Sachiko</creator><creator>Ogihara, Hirokazu</creator><creator>Yamasaki, Makari</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20050625</creationdate><title>Formation of the spore clumps during heat treatment increases the heat resistance of bacterial spores</title><author>Furukawa, Soichi ; Narisawa, Naoki ; Watanabe, Taisuke ; Kawarai, Taketo ; Myozen, Keiko ; Okazaki, Sachiko ; Ogihara, Hirokazu ; Yamasaki, Makari</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c526t-cd4967f8c1b7e8aa3787683585f213d02927fc982e023dc8615307f07d2616a43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Bacillus - physiology</topic><topic>Bacillus cereus</topic><topic>Bacillus coagulans</topic><topic>Bacillus licheniformis</topic><topic>Bacterial Adhesion</topic><topic>bacterial contamination</topic><topic>bacterial spores</topic><topic>Biological and medical sciences</topic><topic>Clump</topic><topic>culture media</topic><topic>food contact surfaces</topic><topic>food contamination</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>food pathogens</topic><topic>food preservation</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Heat</topic><topic>heat tolerance</topic><topic>heat treatment</topic><topic>Hot Temperature</topic><topic>Hydrophobic and Hydrophilic Interactions</topic><topic>hydrophobicity</topic><topic>Microscopy, Phase-Contrast</topic><topic>Spore</topic><topic>spore-forming bacteria</topic><topic>Spores, Bacterial - physiology</topic><topic>Stem Cells</topic><topic>Sterilization</topic><topic>sterilizing</topic><topic>Tailing</topic><topic>Time Factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Furukawa, Soichi</creatorcontrib><creatorcontrib>Narisawa, Naoki</creatorcontrib><creatorcontrib>Watanabe, Taisuke</creatorcontrib><creatorcontrib>Kawarai, Taketo</creatorcontrib><creatorcontrib>Myozen, Keiko</creatorcontrib><creatorcontrib>Okazaki, Sachiko</creatorcontrib><creatorcontrib>Ogihara, Hirokazu</creatorcontrib><creatorcontrib>Yamasaki, Makari</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Furukawa, Soichi</au><au>Narisawa, Naoki</au><au>Watanabe, Taisuke</au><au>Kawarai, Taketo</au><au>Myozen, Keiko</au><au>Okazaki, Sachiko</au><au>Ogihara, Hirokazu</au><au>Yamasaki, Makari</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Formation of the spore clumps during heat treatment increases the heat resistance of bacterial spores</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2005-06-25</date><risdate>2005</risdate><volume>102</volume><issue>1</issue><spage>107</spage><epage>111</epage><pages>107-111</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><notes>ObjectType-Article-2</notes><notes>SourceType-Scholarly Journals-1</notes><notes>ObjectType-Feature-1</notes><notes>content type line 23</notes><abstract>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.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>15925006</pmid><doi>10.1016/j.ijfoodmicro.2004.12.004</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0168-1605 |
| ispartof | International journal of food microbiology, 2005-06, Vol.102 (1), p.107-111 |
| issn | 0168-1605 1879-3460 |
| language | eng |
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| source | ScienceDirect Journals |
| 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 |
| title | Formation of the spore clumps during heat treatment increases the heat resistance of bacterial spores |
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