Abstract:
AIMS: The objective of this study was to inactivate Bacillus cereus spores in sikhye using a modified tyndallization process involving injection with carbon dioxide (CO₂). METHODS AND RESULTS:Heat tolerance of B. cereus spores in tryptic soy broth and sikhye was evaluated. The D(95°C) values of the B. cereus spores were 2·8-4·9 min, dependent of type of heating medium or inoculum level. The lethality of conventional heat treatment and modified tyndallization with or without CO₂ injection against B. cereus spores in sikhye was determined. The order of effectiveness was modified tyndallization with CO₂ > modified tyndallization without CO₂ > conventional heat treatment. Modified tyndallization with CO₂ reduced the number of B. cereus spores in sikhye by 5·8 log CFU ml⁻¹. The increased CO₂ concentration and decreased pH of sikhye resulting from CO₂ injection rapidly reverted to near-normal values after heat treatment. CONCLUSIONS:Modified tyndallization with CO₂ was more effective than conventional heat treatment or modified tyndallization without CO₂ in reducing B. cereus spores in sikhye. SIGNIFICANCE AND IMPACT OF THE STUDY:Results of this study will be useful when developing strategies to control B. cereus spores in sikhye and may have application to other beverages.
journal_name
Lett Appl Microbioljournal_title
Letters in applied microbiologyauthors
Kim H,Kim H,Bang J,Kim Y,Beuchat LR,Ryu JHdoi
10.1111/j.1472-765X.2012.03278.xsubject
Has Abstractpub_date
2012-09-01 00:00:00pages
218-23issue
3eissn
0266-8254issn
1472-765Xjournal_volume
55pub_type
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