Evaluation of citric acid and GDL in the recovery at different pH levels of Clostridium sporogenes PA 3679 spores subjected to HTST treatment conditions.
Spores of Clostridium sporogenes PA 3679 were treated at different temperatures (121, 126, 130 and 135 degrees C) in white asparagus purée (pH 5.8) and acidified with glucono-delta-lactone (GDL) and citric acid to pH levels of 5.5, 5.0 and 4.5. Afterwards, the spores were recovered in MPA3679 medium in various conditions: unacidified (pH 7.5), acidified with GDL (500 ppm) and acidified with citric acid (500 and 250 ppm) to pH levels of 6.5, 6.0 and 5.0. The results indicated that the pH levels, concentration and type of acid used act synergistically rather than independently. Citric acid has a stronger inhibiting effect than GDL on the recovery of C. sporogenes PA 3679 spores. At the higher heat treatments (130 and 135 degrees C) the major injury on the spores sensitize more than against the acids and low pH values.
Silla Santos
M H
MH
Instituto de Agroquimica y Tecnologia de Alimentos (C.S.I.C.), Valencia, Spain.
Torres Zarzo
J
J
D002951:Citrates / Q000494:pharmacology*; D019343:Citric Acid; D003013:Clostridium / Q000187:drug effects* / Q000254:growth & development / Q000302:isolation & purification; D003470:Culture Media / Q000737:chemistry; D005516:Food Microbiology; D005942:Gluconates / Q000494:pharmacology*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007783:Lactones; D013171:Spores, Bacterial / Q000187:drug effects / Q000254:growth & development / Q000302:isolation & purification
D002951:Citrates; D003470:Culture Media; D005942:Gluconates; D007783:Lactones; D019343:Citric Acid; C010730:beta-glucono-1,5-lactone