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Inactivation of Bacillus spores in batch vs continuous heating systems at sterilisation temperatures
Author(s) -
Stoeckel Marina,
Abduh Setya B M,
Atamer Zeynep,
Hinrichs Jörg
Publication year - 2014
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12134
Subject(s) - bacillus amyloliquefaciens , spore , bacillus (shape) , heat resistance , mesophile , thermophile , food science , sterilization (economics) , chemistry , bacillales , microbiology and biotechnology , biology , bacteria , materials science , bacillus subtilis , composite material , genetics , fermentation , monetary economics , economics , foreign exchange market , foreign exchange
This study was performed to assess the heat resistance of spores of Bacillus species in batch and continuous heating systems under commercial sterilisation conditions. Spores of thermophilic Bacillus smithii and mesophilic Bacillus amyloliquefaciens were found to be highly heat resistant in the batch system. They were able to withstand typical sterilisation temperatures. B. amyloliquefaciens showed tailing in the batch system and, before the onset of the tailing, a higher inactivation rate than in the continuous system at low temperatures. The reason for the tailing might be the presence of spore aggregates which are disrupted in the continuous system.