Optimization and evaluation of heat-shock condition for spore enumeration being used in thermal-process verification: Differential responses of spores and vegetative cells of Clostridium sporogenes to heat shock
DC Field | Value | Language |
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dc.contributor.author | Byun, Bo Young | - |
dc.contributor.author | Liu, Yanhong | - |
dc.contributor.author | Tang, Juming | - |
dc.contributor.author | Kang, Dong-Hyun | - |
dc.contributor.author | Cho, Hong-Yon | - |
dc.contributor.author | Hwang, Han-Joon | - |
dc.contributor.author | Mah, Jae-Hyung | - |
dc.date.accessioned | 2021-09-07T11:57:18Z | - |
dc.date.available | 2021-09-07T11:57:18Z | - |
dc.date.created | 2021-06-14 | - |
dc.date.issued | 2011-06 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/112312 | - |
dc.description.abstract | To evaluate a heat-shock condition for the enumeration of Clostridium sporogenes spores, a surrogate for C. botulinum spores, we examined the heat tolerance of C. sporogenes spores and vegetative cells exposed to a heat shock at 90A degrees C. From the D values of the spores determined in the temperature range of 113-121A degrees C, z value (+/- SD) and D-90A degrees C value were estimated to be 10.16 +/- 0.90A degrees C and 1,071.52 min, respectively, and the inactivation rates were predicted to be only approximately 2% at 90A degrees C for up to 10 min. Meanwhile, the viable count of spores was significantly higher when activated under a heat-shock condition of 90A degrees C for over 9 min than those activated for shorter time periods. The heat tolerance of vegetative cells was extremely low, showing a D-90A degrees C value (+/- SD) of 0.21 +/- 0.01 min. Finally, 3 different heat-shock conditions were compared: 70A degrees C for 30 min, 80A degrees C for 20 min, and 90A degrees C for 10 min, and the experimental comparative data showed no significant differences in viable spore counts. Consequently, these results support that the heat-shock treatment at 90A degrees C for 10 min is suitable to activate spores and to inactivate vegetative cells of C. sporogenes. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.subject | PUTREFACTIVE ANAEROBE 3679 | - |
dc.subject | INACTIVATION | - |
dc.subject | BACILLUS | - |
dc.subject | RESISTANCE | - |
dc.subject | RADIATION | - |
dc.subject | PA-3679 | - |
dc.subject | BEEF | - |
dc.title | Optimization and evaluation of heat-shock condition for spore enumeration being used in thermal-process verification: Differential responses of spores and vegetative cells of Clostridium sporogenes to heat shock | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Cho, Hong-Yon | - |
dc.contributor.affiliatedAuthor | Hwang, Han-Joon | - |
dc.contributor.affiliatedAuthor | Mah, Jae-Hyung | - |
dc.identifier.doi | 10.1007/s10068-011-0105-7 | - |
dc.identifier.scopusid | 2-s2.0-80055042810 | - |
dc.identifier.wosid | 000292311400025 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.20, no.3, pp.751 - 757 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 20 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 751 | - |
dc.citation.endPage | 757 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001563507 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | PUTREFACTIVE ANAEROBE 3679 | - |
dc.subject.keywordPlus | INACTIVATION | - |
dc.subject.keywordPlus | BACILLUS | - |
dc.subject.keywordPlus | RESISTANCE | - |
dc.subject.keywordPlus | RADIATION | - |
dc.subject.keywordPlus | PA-3679 | - |
dc.subject.keywordPlus | BEEF | - |
dc.subject.keywordAuthor | Clostridium sporogenes | - |
dc.subject.keywordAuthor | spore | - |
dc.subject.keywordAuthor | vegetative cell | - |
dc.subject.keywordAuthor | enumeration | - |
dc.subject.keywordAuthor | heat shock | - |
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