Heat shock effects on the viability of Cronobacter sakazakii during the dehydration, fermentation, and storage of lactic cultured milk products.
In the present study, the viability of heat-shocked and non-shocked Cronobacter sakazakii, a foodborne pathogen, after drying and during the fermentation as well as storage of lactic cultured milk was evaluated. It was found that heat shock increased the viability of C. sakazakii. The pure culture of C. sakazakii, regardless of heat shock, grew rapidly in skim milk with a viable population of ca. 8.59-8.70 log cfu/ml after ca. 48 h of cultivation. Thereafter, the viable population of C. sakazakii remained stable. While in the mix culture with Streptococcus thermophilus or Lactobacillus bulgaricus, a marked reduction in the viable population of C. sakazakii was noted after 24 h of cultivation in skim milk. Nevertheless, at the end of fermentation, the heat-shocked C. sakazakii had a viable population of 5.93-6.01 log cfu/ml, which is significantly higher (P < 0.05) than that of non-shocked cells of 4.96-4.99 log cfu/ml. While the presence of C. sakazakii did not affect the growth of lactic acid bacteria in skim milk. Additionally, heat shock was found to enhance the survival of C. sakazakii after freeze-drying or spray-drying and during the storage of the lactic fermented milk products (pH 4.3) at 5 degrees C for 48 h.
Wan-Ling
Hsiao
H
Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan.
Chang
Chia-Hsiang
CH
Chou
Cheng-Chun
CC
D044083:Cronobacter sakazakii / Q000254:growth & development*; D043302:Cultured Milk Products / Q000737:chemistry / Q000382:microbiology*; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation; D005517:Foodborne Diseases / Q000517:prevention & control; D005612:Freeze Drying; D006358:Hot Temperature; D050296:Microbial Viability; D013312:Stress, Physiological