title: Formation of the spore clumps during heat treatment increases the heat resistance of bacterial spores.
abstract: Effects of the clumping of bacterial spores on their heat resistance as a result of heat treatment were investigated. Spore suspensions of Bacillus cereus, Bacillus coagulans and Bacillus licheniformis were heated at 85 degrees C. Survivor curves of the three strains showed tailing in all treatments after 30 min. As the treatment time increased, the formation of spore clumps increased in all strains after 20 min. Relative hydrophobicity of the spore surface increased as a result of heat treatment. The effect of spore concentration on the inactivation of the B. licheniformis spores was investigated, and surviving curves showed no tailing below a concentration of 4.9 log CFU/ml.
authors.affiliation: Laboratory of Food Microbiology, Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866, Kameino, Fujisawa-shi 252-8510, Japan. furukawa@brs.nihon-u.ac.jp
authors.forename: Soichi
authors.initials: S
authors.lastname: Furukawa
authors.forename: Naoki
authors.initials: N
authors.lastname: Narisawa
authors.forename: Taisuke
authors.initials: T
authors.lastname: Watanabe
authors.forename: Taketo
authors.initials: T
authors.lastname: Kawarai
authors.forename: Keiko
authors.initials: K
authors.lastname: Myozen
authors.forename: Sachiko
authors.initials: S
authors.lastname: Okazaki
authors.forename: Hirokazu
authors.initials: H
authors.lastname: Ogihara
authors.forename: Makari
authors.initials: M
authors.lastname: Yamasaki
mesh_terms: D001407:Bacillus / Q000502:physiology*; D001422:Bacterial Adhesion; D005516:Food Microbiology; D006358:Hot Temperature; D057927:Hydrophobic and Hydrophilic Interactions; D008858:Microscopy, Phase-Contrast; D013171:Spores, Bacterial / Q000502:physiology*; D013234:Stem Cells; D013997:Time Factors