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首页> 外文期刊>Food microbiology >The fate of Bacillus cereus and Geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs
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The fate of Bacillus cereus and Geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs

机译：可可碱化过程中蜡样芽胞杆菌和嗜热地热芽孢杆菌的命运受到碱浓度和预烤鸟嘴的使用的影响

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摘要

Alkalization is a step of cocoa processing and consists of the use of alkali and high temperature to improve the sensorial and technological qualities of cocoa. Intense food processing can select spores, which can compromise safety and quality of the final product. Thus, the aim of this study was to evaluate the fate of B. cereus and G. stearothermophilus spores during the alkalization of pre-roasted (Pr) nibs (held at 120 degrees C) and unroasted (Ur) nibs (held at 90 degrees C) using potassium carbonate (0, 2, 4 and 6% w/w). In all conditions, log-linear inactivation kinetics with a tail was observed. The inactivation rate (k(max)) for B. cereus varied from 0.065 to 1.67 min(-1), whereas the k(max) for G. stearothermophilus varied from 0.012 to 0.063 min(-1). For both microorganisms, the lowest k(max) values were observed during Ur nibs alkalization. The carbonate concentration increase promoted k(max) values reduction. The highest tail values were observed for G. stearothermophilus in Ur nibs alkalization, reaching 3.04 log spores/g. Tail formation and low k(max) values indicated that cocoa alkalization does not cause significant reductions on bacterial spore population. Therefore, the microbiological control should be primarily ensured by the raw material quality and by avoiding recontamination in the cocoa chain.
机译：碱化是可可加工的一个步骤，包括使用碱和高温来改善可可的感官和技术质量。激烈的食品加工过程中会选择孢子，这会损害最终产品的安全性和质量。因此，本研究的目的是评估预烤（Pr）笔尖（保持在120摄氏度）和未烤制（Ur）笔尖（保持在90度）碱化过程中蜡状芽孢杆菌和硬脂热芽孢杆菌孢子的命运。 C）使用碳酸钾（0、2、4和6％w / w）。在所有条件下，均观察到具有尾巴的对数线性失活动力学。蜡状芽孢杆菌的失活率（k（max））从0.065到1.67 min（-1），而嗜热脂肪芽孢杆菌的k（max）从0.012到0.063 min（-1）。对于这两种微生物，在乌尔鸟嘴碱化过程中观察到最低的k（max）值。碳酸盐浓度的增加促进了k（max）值的降低。在乌尔鸟嘴碱化中，嗜热链球菌的尾巴值最高，达到3.04 log孢子/ g。尾巴形成和低k（max）值表明可可碱化不会引起细菌孢子种群的显着减少。因此，微生物控制应主要由原料质量和避免可可链中的再污染来确保。

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