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KMID : 0545120070170040616
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Journal of Microbiology and Biotechnology
2007 Volume.17 No. 4 p.616 ~ p.623
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Effects of Inoculum Level and Pressure Pulse on the Inactivation of Clostridium sporogenes Spores by Pressure-Assisted Thermal Processing
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Ahn Ju-Hee
Balasubramaniam V.M.
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Abstract
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The effects of initial concentration and pulsed pressurization on the inactivation of Clostridium sporogenes spores suspended in deionized water were determined during thermal processing (TP; 105oC, 0.1 MPa) and pressureassisted thermal processing (PATP; 105oC and 700 MPa) treatments for 40 min and 5 min holding times, respectively. Different inoculum levels (104, 106, and 108 CFU/ml) of C. sporogenes spores suspended in deionized water were treated at 105oC under 700 MPa with single, double, and triple pulses. Thermally treated samples served as control. No statistical significances (p>0.05) were observed among all different inoculum levels during the thermal treatment, whereas the inactivation rates (k1 and k2) were decreased with increasing the initial concentrations of C. sporogenes spores during the PATP treatments. Double- and triple-pulsed pressurization reduced more effectively the number of C. sporogenes spores than single-pulse pressurization. The study shows that the spore clumps formed during the PATP may lead to an increase in pressure-thermal resistance, and multiple-pulsed pressurization can be more effective in inactivating bacterial spores. The results provide an interesting insight on the spore inactivation mechanisms with regard to inoculum level and pulsed pressurization
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KEYWORD
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Clostridium sporogenes, spore inactivation, spore clumps, inoculum level, pulsed pressurization, pressure-assisted thermal processing
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