کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11032613 | 1645337 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Survival kinetics of heat-stressed Escherichia coli O157:H7 and Listeria monocytogenes cells as post-fermentation contaminants in kefir during refrigerated storage
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The survival kinetics of heat-adapted (43â¯Â°C 18â¯h, 45â¯Â°C 18â¯h) and heat-shocked (45â¯Â°C 2â¯h) Escherichia coli O157:H7 and Listeria monocytogenes cells inoculated into kefir was investigated during refrigerated storage. Inactivation data was analyzed using log-linear, log linear-shoulder, and Weibull models. The non-linear models fit better to obtained survival data. Survival curves of two pathogens that heat-adapted at 43â¯Â°C displayed downward concavity with a lag phase. Heat adaptation of L. monocytogenes at 43â¯Â°C resulted in 12â¯h shorter lag time but 76â¯h longer 4D reduction time, while those of E. coli O157:H7 displayed 59â¯h shorter lag time than controls. After heat shocking at 45â¯Â°C (2â¯h), 4D reduction time of E. coli O157:H7 was 17â¯h longer than control, whereas the survival curve of L. monocytogenes was concave upward with a 4D reduction time 93â¯h shorter than control. Heat adaptation at 45â¯Â°C for 18â¯h resulted in concave upward survival curves. The 4D reduction times of L. monocytogenes and E. coli O157:H7 were 73 and 85â¯h shorter than controls, respectively. In conclusion, the response of the cells to exposure elevated temperatures prior to inoculation into kefir affected the kinetics of the survival curves.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 98, December 2018, Pages 635-641
Journal: LWT - Volume 98, December 2018, Pages 635-641
نویسندگان
Serap CoÅansu,