Abstract
Aims: The objective of this study was to inactivate Bacillus cereus spores in sikhye using a modified tyndallization process involving injection with carbon dioxide (CO2). Methods and Results: Heat tolerance of B. cereus spores in tryptic soy broth and sikhye was evaluated. The D95°C values of the B. cereus spores were 2·8-4·9min, dependent of type of heating medium or inoculum level. The lethality of conventional heat treatment and modified tyndallization with or without CO2 injection against B. cereus spores in sikhye was determined. The order of effectiveness was modified tyndallization with CO2 > modified tyndallization without CO2 > conventional heat treatment. Modified tyndallization with CO2 reduced the number of B. cereus spores in sikhye by 5·8logCFUml-1. The increased CO2 concentration and decreased pH of sikhye resulting from CO2 injection rapidly reverted to near-normal values after heat treatment. Conclusions: Modified tyndallization with CO2 was more effective than conventional heat treatment or modified tyndallization without CO2 in reducing B. cereus spores in sikhye. Significance and Impact of the Study: Results of this study will be useful when developing strategies to control B. cereus spores in sikhye and may have application to other beverages.
| Original language | English |
|---|---|
| Pages (from-to) | 218-223 |
| Number of pages | 6 |
| Journal | Letters in Applied Microbiology |
| Volume | 55 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 2012 Sep 1 |
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Keywords
- Bacillus cereus
- Carbon dioxide
- Endospores
- Rice beverages
- Sikhye
- Tyndallization
ASJC Scopus subject areas
- Applied Microbiology and Biotechnology
Cite this
Reduction of Bacillus cereus spores in sikhye, a traditional Korean rice beverage, by modified tyndallization processes with and without carbon dioxide injection. / Kim, H.; Kim, H.; Bang, J.; Kim, Y.; Beuchat, L. R.; Ryu, Jee-Hoon.
In: Letters in Applied Microbiology, Vol. 55, No. 3, 01.09.2012, p. 218-223.Research output: Contribution to journal › Article
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TY - JOUR
T1 - Reduction of Bacillus cereus spores in sikhye, a traditional Korean rice beverage, by modified tyndallization processes with and without carbon dioxide injection
AU - Kim, H.
AU - Kim, H.
AU - Bang, J.
AU - Kim, Y.
AU - Beuchat, L. R.
AU - Ryu, Jee-Hoon
PY - 2012/9/1
Y1 - 2012/9/1
N2 - Aims: The objective of this study was to inactivate Bacillus cereus spores in sikhye using a modified tyndallization process involving injection with carbon dioxide (CO2). Methods and Results: Heat tolerance of B. cereus spores in tryptic soy broth and sikhye was evaluated. The D95°C values of the B. cereus spores were 2·8-4·9min, dependent of type of heating medium or inoculum level. The lethality of conventional heat treatment and modified tyndallization with or without CO2 injection against B. cereus spores in sikhye was determined. The order of effectiveness was modified tyndallization with CO2 > modified tyndallization without CO2 > conventional heat treatment. Modified tyndallization with CO2 reduced the number of B. cereus spores in sikhye by 5·8logCFUml-1. The increased CO2 concentration and decreased pH of sikhye resulting from CO2 injection rapidly reverted to near-normal values after heat treatment. Conclusions: Modified tyndallization with CO2 was more effective than conventional heat treatment or modified tyndallization without CO2 in reducing B. cereus spores in sikhye. Significance and Impact of the Study: Results of this study will be useful when developing strategies to control B. cereus spores in sikhye and may have application to other beverages.
AB - Aims: The objective of this study was to inactivate Bacillus cereus spores in sikhye using a modified tyndallization process involving injection with carbon dioxide (CO2). Methods and Results: Heat tolerance of B. cereus spores in tryptic soy broth and sikhye was evaluated. The D95°C values of the B. cereus spores were 2·8-4·9min, dependent of type of heating medium or inoculum level. The lethality of conventional heat treatment and modified tyndallization with or without CO2 injection against B. cereus spores in sikhye was determined. The order of effectiveness was modified tyndallization with CO2 > modified tyndallization without CO2 > conventional heat treatment. Modified tyndallization with CO2 reduced the number of B. cereus spores in sikhye by 5·8logCFUml-1. The increased CO2 concentration and decreased pH of sikhye resulting from CO2 injection rapidly reverted to near-normal values after heat treatment. Conclusions: Modified tyndallization with CO2 was more effective than conventional heat treatment or modified tyndallization without CO2 in reducing B. cereus spores in sikhye. Significance and Impact of the Study: Results of this study will be useful when developing strategies to control B. cereus spores in sikhye and may have application to other beverages.
KW - Bacillus cereus
KW - Carbon dioxide
KW - Endospores
KW - Rice beverages
KW - Sikhye
KW - Tyndallization
UR - http://www.scopus.com/inward/record.url?scp=84865325560&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84865325560&partnerID=8YFLogxK
U2 - 10.1111/j.1472-765X.2012.03278.x
DO - 10.1111/j.1472-765X.2012.03278.x
M3 - Article
VL - 55
SP - 218
EP - 223
JO - Letters in Applied Microbiology
JF - Letters in Applied Microbiology
SN - 0266-8254
IS - 3
ER -