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Inactivation kinetics and injury recovery of Bacillus amyloliquefaciens spores in low-acid foods during pressure-assisted thermal processing

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Abstract

Pressure-assisted thermal processing (PATP) inactivation kinetics of Bacillus amyloliquefaciens spores in deionized water (DIW) were evaluated for egg patty mince (EPM) and green pea puree (GPP). Recovery of PATP-injured spores during storage was determined. The number of B. amyloliquefaciens spores in DIW was reduced more than 6 log when treated at 121°C and 700 MPa, including a come-up time reduction (3.32 log MPN/g) and a pressure holding time reduction (3.55 log MPN/g). Treatments at 700 MPa in combination with 105°C for 16 min, 115°C for 5 min, or 121°C for 3 min, decreased B. amyloliquefaciens spore populations in EPM to levels undetectable using an enrichment procedure. No significant (p>0.05) recovery of PATP-injured spores was observed in EPM and GPP during storage for 8 weeks, compared with controls. These results provide useful information for enhancing microbial lethality of PATP-resistant bacterial spores in low-acid foods.

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Authors and Affiliations

  1. Division of Biomaterials Engineering and Research Institute of Bioscience and Biotechnology, Kangwon National University, Chuncheon, Gangwon, 200-701, Korea

    Juhee Ahn

  2. Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Parker Food Science Building, Columbus, OH, 43210-1007, USA

    Bala V. M. Balasubramaniam

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  1. Juhee Ahn
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  2. Bala V. M. Balasubramaniam
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Correspondence to Bala V. M. Balasubramaniam.

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Ahn, J., Balasubramaniam, B.V.M. Inactivation kinetics and injury recovery of Bacillus amyloliquefaciens spores in low-acid foods during pressure-assisted thermal processing. Food Sci Biotechnol 23, 1851–1857 (2014). https://doi.org/10.1007/s10068-014-0253-7

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  • DOI: https://doi.org/10.1007/s10068-014-0253-7

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