Heat resistance of five spoilage microorganisms in a carbonated broth.

Autor: Saubade F; Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29000, Quimper, France. Electronic address: fabien.saubade@univ-brest.fr., Cossec N; Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29000, Quimper, France. Electronic address: noemie.cossec07@outlook.fr., Giguelay Gesret L; Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29000, Quimper, France. Electronic address: luc.giguelay.gesret@gmail.com., Kouamé C; NPTC Nestlé Waters, 1020 avenue Georges Clémenceau, F-88800, Vittel, France. Electronic address: christelle.kouame@waters.nestle.com., Ellouze M; Nestlé Research Center, Lausanne, Switzerland. Electronic address: mariem.ellouze@rdls.nestle.com., Gérard C; Nestlé Research Center, Lausanne, Switzerland. Electronic address: cedric.gerard@rdls.nestle.com., Couvert O; Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29000, Quimper, France. Electronic address: olivier.couvert@univ-brest.fr., Desriac N; Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29000, Quimper, France. Electronic address: noemie.desriac@univ-brest.fr.
Jazyk: angličtina
Zdroj: Food microbiology [Food Microbiol] 2024 Sep; Vol. 122, pp. 104545. Date of Electronic Publication: 2024 Apr 15.
DOI: 10.1016/j.fm.2024.104545
Abstrakt: 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 CO 2 on the heat resistance of spoilage microorganisms has never been studied. A better understanding of the combined impact of CO 2 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 CO 2 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 CO 2 reduced the heat resistance. This study improved our knowledge about the heat resistance of some spoilage microorganisms in presence of CO 2 .
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. none
(Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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