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在凝制造过程中不活化子形成细菌:变异性,耐药性和过程影响

Caroline Heckler¹, Émilie Lang¹, Larissa P Margalho¹

¹Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.

International journal of food microbiology

|October 16, 2025

概括

这项研究评估了在凝加工过程中细菌子的耐药性,发现热友细菌和一些Bacillus cereus菌株对热和度阶段具有高度耐药性. 这些发现对于改善凝生产中的微生物控制至关重要.

科学领域:

食品科学与技术食品科学与技术
微生物学微生物学
化学工程是化学工程的重要组成部分.

背景情况:

凝生产涉及到原蛋白的提取,净化,缩和干燥,这些过程可能会受到微生物污染的影响.
形成子的细菌在食品加工中构成重大挑战,因为它们对恶劣条件,包括热量和低水活性的耐药性.

研究的目的:

为了研究在凝工业中常见的细菌子的耐热性和无活化动力学.
为了评估模拟的等加工步骤 (度和干燥) 对子生存能力的影响.
为优化生制造中的微生物控制策略提供定量数据.

主要方法:

在模拟的凝度 (55°C) 和干燥 (20-80°C) 条件下,对12种细菌菌株的耐热性进行了测试.
在模拟加工过程中监测物理化学变化 (pH,总固体).
通过在105-140°C的毛细管无活化来确定Bacillus cereus和Geobacillus stearothermophilus的无活化动力学 (t6D,z值),并与韦布尔模型相匹配.

主要成果:

子无活化有显著的变化,其中Bacillus subtilis和Clostridium sporogenes对度最敏感,而热友 (G. stearothermophilus,B. licheniformis) 的增加.
干燥表明无氧生物更容易受到感染,但热友生物保持或增加活力;B. cereus菌株表现出可变的耐药性.
凝基质中的高固体含量似乎增强了子的保护;B. cereus和G. stearothermophilus表现出显著的耐热性,具有特定的t6D和z值.

结论:

在凝加工过程中,细菌子的耐药性取决于菌株,热友和一些B. cereus菌株构成挑战.
凝的高固体含量有助于子保护,需要量身定制的灭活策略.
对B. cereus和G. stearothermophilus的定量动态数据对于开发在凝生产中的有效微生物控制至关重要.

关键词:

细菌花类植物 (Bacillus cereus) 是一种细菌子是一种细菌子.食品安全食品安全凝加工凝加工基奥巴西勒斯 (Geobacillus stearothermophilus) 是一种植物.热电阻热电阻热电阻

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