Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
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DOI：
10.1016/j.ifset.2015.02.007
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发表时间：
2015-05-01
影响因子：
6.6
通讯作者：
Alzamora, Stella M.
中科院分区：
文献类型：
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作者：
Garcia Loredo, Analia B.;Guerrero, Sandra N.;Alzamora, Stella M.
用鼓泡塔研究了臭氧(10和18ppm)对桃汁中大肠杆菌ATCC 11229、无核李斯特菌ATCC 33090和酿酒酵母KE162的灭活效果。此外，还研究了去污染果汁在14天(5+/-1℃)贮藏期间的微生物生长动态。在处理的大部分时间里，最高的臭氧浓度导致大肠杆菌ATCC 11229的计数较低；然而，在暴露12分钟后，暴露在这两种臭氧水平下的桃汁中的大肠菌群计数减少了大约43个对数循环。在10ppm和18ppm臭氧作用12分钟后，白纹伊蚊ATCC 33090计数分别减少3.9log和4.9log个循环。对于酿酒酵母KE162，处理效果较差，无论臭氧浓度如何，只实现了1个对数循环的还原。用威布尔模型和改进的Coroller模型成功地拟合了非线性失活曲线。经臭氧处理的果汁在冷藏期间的生长动态取决于接种微生物和臭氧水平，但存活的微生物比未加工的果汁更难生长，特别是在最高臭氧浓度下。臭氧暴露(18ppm)加上低温储存条件似乎是保存桃汁的一个很好的选择。工业相关性：臭氧处理可以作为一种替代的巴氏杀菌技术，以获得营养、物理化学、功能或感官变化最小的即饮“新鲜”果汁。结果表明，在鼓泡塔中暴露臭氧可以减少去污染桃汁中的致病微生物数量，并抑制酵母菌的生长。(C)2015爱思唯尔有限公司。保留所有权利。
The effect of ozone (10 and 18 ppm in the gas supply) on the inactivation of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE 162 inoculated in peach juice using a bubble column was investigated. Microorganism growth dynamics in decontaminated juice during 14 days storage (5 +/- 1 degrees C) were also assessed. The highest ozone concentration resulted in lower counts of E. coli ATCC 11229 during most part of the treatment; however, after 12 min exposure, coliform counts were reduced by approximately 43 log-cycles in peach juice exposed to both ozone levels. L. innocua ATCC 33090 counts decreased 3.9 and 4.9 log-cycles after a 12-min exposure using 10 or 18 ppm ozone, respectively. For S. cerevisiae KE162, the treatment was less effective and only 1 log-cycle of reduction was achieved regardless of ozone concentration. Nonlinear inactivation curves were successfully fitted with Weibull type and modified Coroller models. Growth dynamics in ozone treated juice during cold storage depended on inoculated microorganism and ozone level applied, but surviving microorganisms faced more difficulties to grow than in unprocessed juice, especially at the highest ozone concentration. Ozone exposure (18 ppm) coupled with low temperature storage conditions seemed to be a good option for preserving peach juice.Industrial relevance: Ozone processing which can be an alternative pasteurization technology has been studied for obtaining ready-to-drink"fresh-like" juices with a minimum of nutritional, physicochemical, functional or organoleptic changes. Present results indicated that ozone exposure in a bubble column could reduce pathogenic microorganisms' populations and inhibited yeast growth in decontaminated peach juice. (C) 2015 Elsevier Ltd. All rights reserved.