Unexpected thermal destruction of dried, glass bead-immobilized microorganisms as a function of water activity.
To help us understand the factors and mechanisms implicated in the death of microorganisms or their resistance to temperature in a low water activity environment, microorganisms were dried on the surface of glass beads before being subjected to high temperatures for a short period followed by rapid cooling. Two microorganisms were studied: the yeast Saccharomyces cerevisiae and the bacterium Lactobacillus plantarum. Experiments were carried out at 150, 200, and 250 degrees C, with four durations of heat treatment and seven levels of initial water activity between 0.10 and 0.70. We observed an unexpected range of water activity, between 0.30 and 0.50, at which microorganisms were more resistant to the various treatments, with maximal viability at 0.35 for L. plantarum and 0.40 for S. cerevisiae.
Laboratoire de Génie des Procédés Alimentaires et Biotechnologiques, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l-Alimentation, 1 Esplanade Erasme, 21000 Dijon, France.
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Laroche
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Gervais
D005516:Food Microbiology; D005519:Food Preservation; D005898:Glass; D006358:Hot Temperature; D007778:Lactobacillus / Q000254:growth & development; D012441:Saccharomyces cerevisiae / Q000254:growth & development; D014867:Water
D014867:Water