Heat resistance of <i>Bacillus cereus</i> spores:: Effects of milk constituents and stabilizing additives

作     者：Mazas, M López, M Martínez, S Bernardo, A Martini, R 

作者机构：Univ Leon Dept Higiene & Tecnol Alimentos E-24071 Leon Spain Univ Vigo Fac Ciencias Orense Area Tecnol Alimentos Orense 32004 Spain 

出 版 物：《JOURNAL OF FOOD PROTECTION》 (食品保护杂志)

年 卷 期：1999年第62卷第4期

页      面：410-413页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 0836[工学-生物工程] 

主　　题：蜡状芽孢杆菌/药物作用 蜡状芽孢杆菌/生理学 食品添加剂/药理学 热温度 氢离子浓度 乳/化学 乳/微生物学 孢子 细菌/药物作用 孢子 细菌/生理学 动物 

摘      要：Heat resistance of Bacillus cereus spores (ATCC 7004, 4342, and 9818) heated in different types of milk (skim, whole, and concentrated skim milk), skim milk containing stabilizing additives (sodium citrate. monopotassium phosphate, or disodium phosphate, 0.1%), and cream was investigated. Thermal resistance experiments were performed at temperatures within the range of 92 to 115 degrees C under continuous monitoring of pH. For strain 4342 no significant differences (P 0.05) in D values were detected in any case. For strains 7004 and 9818 higher D values of about 20% were obtained in whole and concentrated skim milk than those calculated in skim milk. From all stabilizing additives tested, only sodium citrate and sodium phosphate increased the heat resistance for strain 9818. However, when the menstruum pH was measured at the treatment temperature, different, pH values were found between the heating media. The differences in heat resistance observed could be due to a pH effect rather than to the difference in the substrates in which spores were heated. In contrast, when cream (fat content 20%) was used, lower D values were obtained, especially for strains 7004 and 9818. z values were not significantly modified by the milk composition, with an average z value of 7.95 +/- 0.20 degrees C for strain 7004, 7.88 +/- 0.10 degrees C for strain 4342, and 9.13 +/- 0.16 degrees C for strain 9818.