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Thermal Inactivation Kinetics of Bacillus coagulans Spores in Tomato Juice

Authors
Peng, JingMah, Jae-HyungSomavat, RomelMohamed, HusseinSastry, SudhirTang, Juming
Issue Date
7월-2012
Publisher
INT ASSOC FOOD PROTECTION
Keywords
Bacillus coagulans; spores; tomato juice; thermal inactivation
Citation
JOURNAL OF FOOD PROTECTION, v.75, no.7, pp.1236 - 1242
Indexed
SCIE
SCOPUS
Journal Title
JOURNAL OF FOOD PROTECTION
Volume
75
Number
7
Start Page
1236
End Page
1242
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/108072
DOI
10.4315/0362-028X.JFP-11-490
ISSN
0362-028X
Abstract
The thermal characteristics of the spores and vegetative cells of three strains of Bacillus coagulans (ATCC 8038, ATCC 7050, and 185A) in tomato juice were evaluated. B. coagulans ATCC 8038 was chosen as the target microorganism for thermal processing of tomato products due to its spores having the highest thermal resistance among the three strains. The thermal inactivation kinetics of B. coagulans ATCC 8038 spores in tomato juice between 95 and 115 degrees C were determined independently in two different laboratories using two different heating setups. The results obtained from both laboratories were in general agreement, with z-values (z-value is defined as the change in temperature required for a 10-fold reduction of the D-value, which is defined as the time required at a certain temperature for a 1-log reduction of the target microorganisms) of 8.3 and 8.7 degrees C, respectively. The z-value of B. coagulans 185A spores in tomato juice (pH 4.3) was found to be 10.2 degrees C. The influence of environmental factors, including cold storage time, pH, and preconditioning, upon the thermal resistance of these bacterial spores is discussed. The results obtained showed that a storage temperature of 4 degrees C was appropriate for maintaining the viability and thermal resistance of B. coagulans ATCC 8038 spores. Acidifying the pH of tomato juice decreased the thermal resistance of these spores. A 1-h exposure at room temperature was considered optimal for preconditioning B. coagulans ATCC 8038 spores in tomato juice.
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