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首页> 外文期刊>Food microbiology >Modeling the behavior of Geobacillus stearothermophilus ATCC 12980 throughout its life cycle as vegetative cells or spores using growth boundaries
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Modeling the behavior of Geobacillus stearothermophilus ATCC 12980 throughout its life cycle as vegetative cells or spores using growth boundaries

机译：使用生长边界模拟嗜热脂肪地芽孢杆菌ATCC 12980在其整个生命周期中作为营养细胞或孢子的行为

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摘要

Geobacillus stearothermophilus is recognized as one of the most prevalent micro-organism responsible for flat sour in the canned food industry. To control these highly resistant spore-forming bacteria, the heat treatment intensity could be associated with detrimental conditions for germination and outgrowth. The purpose of this work was to study successively the impact of temperature and pH on the growth rate of G. stearothermophilus ATCC 12980, its sporulation ability, its heat resistance in response to various sporulation conditions, and its recovery ability after a heat treatment. The phenotypic investigation was carried out at different temperatures and pHs on nutrient agar and the heat resistance was estimated at 115 ℃. The greatest spore production and the highest heat resistances were obtained at conditions of temperature and pH allowing maximal growth rate. The current observations also revealed that growth, sporulation and recovery boundaries are close. Models using growth boundaries as main parameters were extended to describe and quantify the effect of temperature and pH throughout the life cycle of G. stearothermophilus as vegetative cells or as spore after a heat treatment and during recovery.
机译：嗜热脂肪地芽孢杆菌被认为是罐头食品行业中导致扁平酸的最普遍的微生物之一。为了控制这些高抗性的孢子形成细菌，热处理强度可能与发芽和生长的有害条件有关。这项工作的目的是先后研究温度和pH值对嗜热链球菌ATCC 12980的生长速率，孢子形成能力，在各种孢子形成条件下的耐热性以及热处理后的恢复能力的影响。在不同的温度和pH值下对营养琼脂进行表型研究，估计耐热性为115℃。在允许最大生长速率的温度和pH条件下，获得了最大的孢子产量和最高的耐热性。当前的观察结果还表明，生长，孢子形成和恢复边界是紧密的。扩展了使用生长边界作为主要参数的模型，以描述和量化温度和pH在整个嗜热脂肪芽孢杆菌作为营养细胞或热处理后和恢复过程中作为孢子的生命周期中的影响。

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  • 来源
    《Food microbiology》 |2015年第6期|153-162|共10页
  • 作者

    Narjes Mtimet; Clement Trunet; Anne-Gabrielle Mathot; Laurent Venaille; Ivan Leguerinel; Louis Coroller; Olivier Couvert;

  • 作者单位

    Universite de Brest, EA3882, Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, UMT14.01 SPORE-RISK. 6 rue de l'Universite, F-29334 Quimper, France,BONDUELLE, rue Nicolas Appert BP 30173, 59653 Villeneuve d'Ascq, France;

    Universite de Brest, EA3882, Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, UMT14.01 SPORE-RISK. 6 rue de l'Universite, F-29334 Quimper, France,ADRIA Developpement, UMT14.01 SPORE-RISK, Z.A. de Creac'h Gwen, F-29196 Quimper Cedex, France;

    Universite de Brest, EA3882, Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, UMT14.01 SPORE-RISK. 6 rue de l'Universite, F-29334 Quimper, France;

    BONDUELLE, rue Nicolas Appert BP 30173, 59653 Villeneuve d'Ascq, France;

    Universite de Brest, EA3882, Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, UMT14.01 SPORE-RISK. 6 rue de l'Universite, F-29334 Quimper, France;

    Universite de Brest, EA3882, Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, UMT14.01 SPORE-RISK. 6 rue de l'Universite, F-29334 Quimper, France;

    Universite de Brest, EA3882, Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, UMT14.01 SPORE-RISK. 6 rue de l'Universite, F-29334 Quimper, France;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Modeling; Growth cardinal values; Sporulation; Recovery; Heat resistance; pH; Temperature;

    机译：造型;增长基数;孢子形成;复苏;耐热性;pH值温度;

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