Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution.

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED
Food Science and Technology International Pub Date : 2025-07-01 Epub Date: 2023-11-23 DOI:10.1177/10820132231216770
María Inés Valdez-Narváez, Eva Grau-Fuentes, Natalia Morató, Raquel Garzón-Lloría, Dolores Rodrigo
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Abstract

Rice due to its high carbohydrate content, is an ideal medium for Bacillus cereus growth, a spore-producing microorganism. The objective of this study was to determine the antimicrobial activity of a grape extract in combination with heat treatments and different pH against B. cereus spores in a rice solution. The survivor data obtained were fitted to the Weibull survival function, and the values of parameters a and b (scale and shape indexes, respectively) were determined. Results showed that the grape extract affected the survival of B. cereus spores at 90 °C and 95 °C, reaching greater logarithmic reductions in acidic pH values. This behaviour was reflected in a parameter of the Weibull survival function which decreased as the temperature increased and at acidic pH values. In addition, a secondary model was developed by relating the logarithm of a to the independent variables (temperature and pH). A global model relating B. cereus inactivation with temperature and pH was developed, and validated by calculating the accuracy factor. The results demonstrate the usefulness of grape extract as a by-product, which can be used as an additional control measure for rice, especially when combined with mild heat treatments and acidic pH values.

热、pH和葡萄提取物对蜡样芽孢杆菌孢子在水稻溶液中存活的联合影响。
水稻碳水化合物含量高,是蜡样芽孢杆菌(一种产孢微生物)生长的理想培养基。本研究的目的是确定葡萄提取物在热处理和不同pH下对大米溶液中蜡样芽孢杆菌孢子的抗菌活性。将获得的幸存者数据拟合到Weibull生存函数中,并确定参数a和b(分别为尺度和形状指标)的值。结果表明,葡萄提取物对蜡样芽孢杆菌孢子在90°C和95°C下的存活有影响,且酸性pH值的对数降低幅度较大。这种行为反映在威布尔生存函数的一个参数上,该参数随着温度的升高和酸性pH值的升高而降低。此外,通过将a的对数与自变量(温度和pH)联系起来,建立了二级模型。建立了蜡样芽孢杆菌失活与温度和pH关系的全局模型,并通过计算精度因子进行了验证。结果表明,葡萄提取物作为一种副产品是有用的,它可以作为水稻的额外控制措施,特别是当与温和的热处理和酸性pH值相结合时。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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