Inactivation of Bacillus amyloliquefaciens Spores by a Combination of Sucrose Laurate and Pressure-Assisted Thermal Processing

Authors: de Lamo-Castellví, S.1; Ratphitagsanti, W.2; Balasubramaniam, V. M.2; Yousef, A. E.2

Source: Journal of Food Protection®, Number 11, November 2010, pp. 1962-2140 , pp. 2043-2052(10)

Publisher: International Association for Food Protection

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The aim of this research was to study the effect of sucrose laurate ester (SL) on enhancing pressure-assisted thermal processing (PATP) inactivation of Bacillus amyloliquefaciens Fad 82 spores. B. amyloliquefaciens spores (∼108 CFU/ml) were suspended in deionized water, solutions of 0.1, 0.5, and 1.0% SL, and mashed carrots without or with 1% SL. Samples were treated at 700 MPa and 105°C for 0 (come-up time), 1, 2, and 5 min and analyzed by pour-plating and most-probable-number techniques. Heat shock (80°C, 10 min) was applied to untreated and treated samples to study the germination rates. Results were also compared against samples treated by high pressure processing (700 MPa, 35°C) and thermal processing (105°C, 0.1 MPa). Among the combinations tested, SL at concentrations of 1.0% showed the best synergistic effect against spores of B. amyloliquefaciens when combined with PATP treatments. In the case of high pressure and thermal processing treatments, SL did not enhance spore inactivation at the conditions tested. These results suggest that SL is a promising antimicrobial compound that can help reduce the severity of PATP treatments.

Document Type: Research Article

Affiliations: 1: Departament d'Enginyeria Química, Universitat Rovira I Virgili, Av. Dels Països Catalans, 26, Tarragona, 43007, Spain 2: Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Parker Food Science and Technology Building, Columbus, Ohio 43210-1007, USA

Publication date: November 1, 2010

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