Heat resistance of five spoilage microorganisms in a carbonated broth

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology Pub Date : 2024-04-15 DOI:10.1016/j.fm.2024.104545

Fabien Saubade , Noëmie Cossec , Luc Giguelay Gesret , Christelle Kouamé , Mariem Ellouze , Cédric Gérard , Olivier Couvert , Noémie Desriac

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引用次数: 0

Abstract

Despite their acidic pH, carbonated beverages can be contaminated by spoilage microorganisms. Thermal treatments, before and/or after carbonation, are usually applied to prevent the growth of these microorganisms. However, the impact of CO₂ on the heat resistance of spoilage microorganisms has never been studied. A better understanding of the combined impact of CO₂ and pH on the heat resistance of spoilage microorganisms commonly found in carbonated beverages might allow to optimize thermal treatment.

Five microorganisms were selected for this study: Alicyclobacillus acidoterrestris (spores), Aspergillus niger (spores), Byssochlamys fulva (spores), Saccharomyces cerevisiae (vegetative cells), and Zygosaccharomyces parabailii (vegetative cells). A method was developed to assess the impact of heat treatments in carbonated media on microbial resistance.

The heat resistances of the five studied species are coherent with the literature, when data were available. However, neither the dissolved CO₂ concentration (from 0 to 7 g/L), nor the pH (from 2.8 to 4.1) have an impact on the heat resistance of the selected microorganisms, except for As. niger, for which the presence of dissolved CO₂ reduced the heat resistance. This study improved our knowledge about the heat resistance of some spoilage microorganisms in presence of CO₂.

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碳酸肉汤中五种腐败微生物的耐热性

尽管碳酸饮料的 pH 值呈酸性，但仍可能受到腐败微生物的污染。通常在碳酸化之前和/或之后进行热处理，以防止这些微生物的生长。然而，二氧化碳对腐败微生物耐热性的影响却从未被研究过。更好地了解二氧化碳和 pH 值对碳酸饮料中常见腐败微生物耐热性的综合影响，可能有助于优化热处理：本研究选择了五种微生物：酸性酵母菌（孢子）、黑曲霉（孢子）、富尔瓦酵母菌（孢子）、酿酒酵母菌（无性细胞）和副酵母菌（无性细胞）。所研究的五个物种的耐热性与文献中的数据一致。然而，溶解的二氧化碳浓度（从 0 克/升到 7 克/升）和 pH 值（从 2.8 到 4.1）对所选微生物的耐热性都没有影响，只有黑曲霉除外，因为溶解的二氧化碳会降低其耐热性。这项研究增进了我们对一些腐败微生物在二氧化碳存在下的耐热性的了解。

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 microbiology 工程技术-生物工程与应用微生物

CiteScore

11.30

自引率

3.80%

发文量

179

审稿时长

44 days

期刊介绍： Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.