Heat resistance of Bacillus spores when adhered to stainless steel and its relationship to spore hydrophobicity.
Twenty-one strains of Bacillus (10 B. stearothermophilus, 3 B. cereus, and 8 B. licheniformis strains) were assayed for spore surface hydrophobicity on the basis of three measures: contact angle measurement (CAM), microbial adhesion to hydrocarbons (MATH), and hydrophobic interaction chromatography (HIC). On the basis of the spore surface characteristics obtained from these assays, along with data on the heat resistance of these spores in water, eight strains of Bacillus (three B. stearothermophilus, three B. cereus, and two B. licheniformis strains) either suspended in water or adhering to stainless steel were exposed to sublethal heat treatments at 90 to 110 degrees C to determine heat resistance (D-value). Significant increases in heat resistance (ranging from 3 to 400%) were observed for the eight strains adhering to stainless steel. No significant correlation was found between these heat resistance increases and spore surface characteristics as determined by the three hydrophobicity assays. There was a significant positive correlation between the hydrophobicity data obtained by the MATH assay and those obtained by the HIC assay, but these data did not correlate with those obtained by the CAM assay.
Simmonds
P
P
Dairy Industry Centre for UHT Processing, School of Land and Food Sciences, University of Queensland, Gatton, 4343, Australia.
Mossel
B L
BL
Intaraphan
T
T
Deeth
H C
HC
D001407:Bacillus / Q000502:physiology*; D001422:Bacterial Adhesion / Q000502:physiology*; D002845:Chromatography; D005516:Food Microbiology; D006358:Hot Temperature; D057927:Hydrophobic and Hydrophilic Interactions; D015203:Reproducibility of Results; D013171:Spores, Bacterial / Q000502:physiology; D013193:Stainless Steel; D014867:Water
D014867:Water; D013193:Stainless Steel