Refined approach to the evaluation of heat resistance applied to Enterobacteriaceae in cheese stretching
| Autor: | Irena Němečková, Šárka Trešlová, Eliška Lešková |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Czech Journal of Food Sciences, Vol 41, Iss 5, Pp 358-366 (2023) |
| Druh dokumentu: | article |
| ISSN: | 1212-1800 1805-9317 |
| DOI: | 10.17221/83/2023-CJFS |
| Popis: | Heat resistance of bacteria is a factor potentially limiting the production of safety foods. We focused on five Enterobacteriaceae strains related to cheese stretching and sub-pasteurisation experimental temperatures of 50-59 °C. Heat resistance was screened and obtained data were fitted to a classical log-linear model with D-values indicating highly heat-resistant strains used. For example in Klebsiella oxytoca S525, D(50)-value was 96.1 min and D(59)-value 5.1 min. In subsequent detailed measurements, the shape of inactivation curves was sigmoid with defined lag, log-linear and stationary phase. We suggest calculating refined D-values (Dr-values) using only data obtained in log-linear phases, namely Dr(temperature; lag phase). In K. oxytoca S525, the obtained results were: Dr(50; 80.9) = 61.7 min, Dr(53; 12.4) = 36.8 min, Dr(56; |
| Databáze: | Directory of Open Access Journals |
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