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Heat resistance and the effects of continuous pasteurization on the inactivation of Byssochlamys fulva ascospores in clarified apple juice.
J Appl Microbiol. 2009 Jul; 107(1):197-209.JA

Abstract

AIMS

To determine thermal resistance, the effect of pasteurization temperature variations (c. 2 degrees C) in a continuous system in the number of decimal reductions (n) of a Byssochlamys strain in clarified apple juice (CAJ).

METHODS AND RESULTS

Thermal destruction kinetics of Byssochlamys fulva IOC 4518 in thermal death tubes were determined at 85 degrees , 90 degrees , 92 degrees and 95 degrees C by using Weibull distribution frequency model. Three processes with different heating and holding temperatures (A: 94 degrees , 92 degrees C; B: 95 degrees , 93 degrees C; C: 96 degrees , 94 degrees C, respectively) were performed in a continuous system. Process time was 30 s. delta (time of first decimal reduction) values were: 42.98, 8.10, 3.62 and 1.81 min. Variable n ranged from 0.16 to >4.78 for process B (equivalent to industrial). Variable n (0.95-2.66 log CFU ml(-1)) were obtained in CAJ bottles processed under condition B, while process A resulted in total heat-resistant mould (HRM) survival and process C in total HRM destruction.

CONCLUSIONS

This study demonstrates that small variations in temperature during the CAJ pasteurization could result in elimination or survival of HRM due to its nonlogarithmic behaviour.

SIGNIFICANCE AND IMPACT OF THE STUDY

This was the first study to use Weibull frequency method to model inactivation of HRM in fruit juices. Temperature variations could culminate in the presence of HRM in pasteurized juices even when low counts (<10 spores per 100 ml) were present in the raw materials.

Authors+Show Affiliations

Department of Food Science, Faculty of Food Engineering, State University of Campinas, Rua Monteiro Lobato, Campinas, SP, Brazil. assantana@usp.brNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19298507

Citation

Sant'ana, A S., et al. "Heat Resistance and the Effects of Continuous Pasteurization On the Inactivation of Byssochlamys Fulva Ascospores in Clarified Apple Juice." Journal of Applied Microbiology, vol. 107, no. 1, 2009, pp. 197-209.
Sant'ana AS, Rosenthal A, Massaguer PR. Heat resistance and the effects of continuous pasteurization on the inactivation of Byssochlamys fulva ascospores in clarified apple juice. J Appl Microbiol. 2009;107(1):197-209.
Sant'ana, A. S., Rosenthal, A., & Massaguer, P. R. (2009). Heat resistance and the effects of continuous pasteurization on the inactivation of Byssochlamys fulva ascospores in clarified apple juice. Journal of Applied Microbiology, 107(1), 197-209. https://doi.org/10.1111/j.1365-2672.2009.04195.x
Sant'ana AS, Rosenthal A, Massaguer PR. Heat Resistance and the Effects of Continuous Pasteurization On the Inactivation of Byssochlamys Fulva Ascospores in Clarified Apple Juice. J Appl Microbiol. 2009;107(1):197-209. PubMed PMID: 19298507.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Heat resistance and the effects of continuous pasteurization on the inactivation of Byssochlamys fulva ascospores in clarified apple juice. AU - Sant'ana,A S, AU - Rosenthal,A, AU - Massaguer,P R, Y1 - 2009/02/27/ PY - 2009/3/21/entrez PY - 2009/3/21/pubmed PY - 2010/5/12/medline SP - 197 EP - 209 JF - Journal of applied microbiology JO - J Appl Microbiol VL - 107 IS - 1 N2 - AIMS: To determine thermal resistance, the effect of pasteurization temperature variations (c. 2 degrees C) in a continuous system in the number of decimal reductions (n) of a Byssochlamys strain in clarified apple juice (CAJ). METHODS AND RESULTS: Thermal destruction kinetics of Byssochlamys fulva IOC 4518 in thermal death tubes were determined at 85 degrees , 90 degrees , 92 degrees and 95 degrees C by using Weibull distribution frequency model. Three processes with different heating and holding temperatures (A: 94 degrees , 92 degrees C; B: 95 degrees , 93 degrees C; C: 96 degrees , 94 degrees C, respectively) were performed in a continuous system. Process time was 30 s. delta (time of first decimal reduction) values were: 42.98, 8.10, 3.62 and 1.81 min. Variable n ranged from 0.16 to >4.78 for process B (equivalent to industrial). Variable n (0.95-2.66 log CFU ml(-1)) were obtained in CAJ bottles processed under condition B, while process A resulted in total heat-resistant mould (HRM) survival and process C in total HRM destruction. CONCLUSIONS: This study demonstrates that small variations in temperature during the CAJ pasteurization could result in elimination or survival of HRM due to its nonlogarithmic behaviour. SIGNIFICANCE AND IMPACT OF THE STUDY: This was the first study to use Weibull frequency method to model inactivation of HRM in fruit juices. Temperature variations could culminate in the presence of HRM in pasteurized juices even when low counts (<10 spores per 100 ml) were present in the raw materials. SN - 1365-2672 UR - https://www.unboundmedicine.com/medline/citation/19298507/Heat_resistance_and_the_effects_of_continuous_pasteurization_on_the_inactivation_of_Byssochlamys_fulva_ascospores_in_clarified_apple_juice_ L2 - https://doi.org/10.1111/j.1365-2672.2009.04195.x DB - PRIME DP - Unbound Medicine ER -