Kinetics of inactivation of Bacillus subtilis spores by continuous or intermittent ohmic and conventional heating.
Bacillus subtilis spores were suspended in 0.1% NaCl solution (ca. 10(7) CFU/mL) and treated by conventional or ohmic heating under identical temperature histories. Temperatures tested were in the range of 88 to 99 degrees C. Survival curves and calculated D values showed significantly higher lethality for spores by ohmic than conventional heating. The z or Ea values corresponding to the two heating methods, however, were not significantly different. Spores of B. subtilis were suspended in nutrient broth and treated with conventional and ohmic heating through a single- or a double-stage treatment. In case of double-stage treatment, heating was interrupted by a 20 min of incubation at 37 degrees C to induce a Tyndallization effect. Spore inactivation during double-stage treatment was greater for ohmic than conventional heating. The enhanced spore inactivation by ohmic, compared with conventional, heating resulted from a greater rate of spore death during the first stage of heating and greater decrease in count of viable spores immediately after the incubation period that intervened the heating process. Thus it is concluded that spore inactivation during ohmic heating was primarily due to the thermal effect but there was an additional killing effect caused by the electric current.
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Department of Food Science and Technology and Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus, Ohio 43210, USA.
Yousef
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Sastry
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D001412:Bacillus subtilis / Q000502:physiology*; D002455:Cell Division / Q000502:physiology; D004560:Electricity; D006358:Hot Temperature; D007700:Kinetics; D013171:Spores, Bacterial / Q000166:cytology / Q000502:physiology*; D013997:Time Factors