Effects of inoculum level and pressure pulse on the inactivation of Clostridium sporogenes spores by pressure-assisted thermal processing.
The effects of initial concentration and pulsed pressurization on the inactivation of Clostridium sporogenes spores suspended in deionized water were determined during thermal processing (TP; 105 degrees C, 0.1 MPa) and pressure-assisted thermal processing (PATP; 105 degrees C and 700 MPa) treatments for 40 min and 5 min holding times, respectively. Different inoculum levels (10(4), 10(6), and 10(8) CFU/ml) of C. sporogenes spores suspended in deionized water were treated at 105 degrees C under 700 MPa with single, double, and triple pulses. Thermally treated samples served as control. No statistical significances (p > 0.05) were observed among all different inoculum levels during the thermal treatment, whereas the inactivation rates (k1 and k2) were decreased with increasing the initial concentrations of C. sporogenes spores during the PATP treatments. Double- and triple-pulsed pressurization reduced more effectively the number of C. sporogenes spores than single-pulse pressurization. The study shows that the spore clumps formed during the PATP may lead to an increase in pressure-thermal resistance, and multiple-pulsed pressurization can be more effective in inactivating bacterial spores. The results provide an interesting insight on the spore inactivation mechanisms with regard to inoculum level and pulsed pressurization.
Ahn
Juhee
J
Division of Biomaterials Engineering, School of Bioscience and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Korea. juheeahn@kangwon.ac.kr
Balasubramaniam
V M
VM
D003013:Clostridium / Q000502:physiology*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D013171:Spores, Bacterial / Q000502:physiology