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231225s2022 xx |||||o 00| ||eng c |
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|a 10.1177/10820132211019143
|2 doi
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|a eng
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|a Evelyn
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|a Effect of temperature and soluble solid on Bacillus subtilis and Bacillus licheniformis spore inactivation and quality degradation of pineapple juice
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|c 2022
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|a Text
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|2 rdacontent
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|a ƒaComputermedien
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|a ƒa Online-Ressource
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|a Date Completed 16.05.2022
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|a Date Revised 16.05.2022
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a Bacillus subtilis and Bacillus licheniformis spores can survive processing temperatures used in the thermal processes of high-acid foods. Therefore, this study investigated the thermal inactivation of B. subtilis and B. licheniformis spores in pineapple juice at different temperatures (85-100°C) and soluble solids (SS, 11-30°Brix). The quality of juices and microbial loads after the thermal treatments during storage at 4 °C for 35 days was then checked. A linear decrease in D-value was observed with increasing temperature of treatment. Furthermore, the D-values determined in pineapple juice were: D90°C=13.2 ± 0.5 mins, D95°C = 6.8 ± 0.9 mins and D100°C = 2.1 ± 1.7 mins for B. subtilis spores, and D85°C = 16.6 ± 0.4 mins, D90°C = 7.6 ± 0.5 mins and D95°C = 3.6 ± 1.5 min, for B. licheniformis. Generally, the susceptibility of the bacteria to soluble solid change was affected by the interaction between temperature, SS and strain. In addition, pasteurization processes of ≥95°C for ≥33.8 mins was needed to ensure a recommended 5-log reduction of B. subtilis spores and limit vitamin C degradation of pineapple juice within three-week of storage at 4 °C
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|a Journal Article
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|a Bacterial spores
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|a food safety and quality
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|a fruit juices
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|a kinetics
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|a thermal processing
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|a Utami, Syelvia Putri
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 28(2022), 4 vom: 09. Apr., Seite 285-296
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnas
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| 773 |
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|g volume:28
|g year:2022
|g number:4
|g day:09
|g month:04
|g pages:285-296
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|u http://dx.doi.org/10.1177/10820132211019143
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