Abstract：
:Although sporulation environmental factors are known to impact on Bacillus spore heat resistance, they are not integrated into predictive models used to calculate the efficiency of heating processes. This work reports the influence of temperature and pH encountered during sporulation on heat resistance of Bacillus weihenstephanensis KBAB4 and Bacillus licheniformis AD978 spores. A decrease in heat resistance (δ) was observed for spores produced either at low temperature, at high temperature or at acidic pH. Sporulation temperature and pH maximizing the spore heat resistance were identified. Heat sensitivity (z) was not modified whatever the sporulation environmental factors were. A resistance secondary model inspired by the Rosso model was proposed. Sporulation temperatures and pHs minimizing or maximizing the spore heat resistance (T(min(R)), T(opt(R)), T(max(R)), pH(min(R)) and pH(opt(R))) were estimated. The goodness of the model fit was assessed for both studied strains and literature data. The estimation of the sporulation temperature and pH maximizing the spore heat resistance is of great interest to produce spores assessing the spore inactivation in the heating processes applied by the food industry.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Baril E,Coroller L,Couvert O,Leguérinel I,Postollec F,Boulais C,Carlin F,Mafart Pdoi
10.1016/j.fm.2011.09.017subject
Has Abstractpub_date
2012-05-01 00:00:00pages
29-36issue
1eissn
0740-0020issn
1095-9998pii
S0740-0020(11)00237-1journal_volume
30pub_type
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