Sokolowska B.,Institute of Agriculture and Food Biotechnology |
Skapska S.,Institute of Agriculture and Food Biotechnology |
Fonberg-Broczek M.,Polish Academy of Sciences |
Niezgoda J.,Institute of Agriculture and Food Biotechnology |
And 3 more authors.
High Pressure Research | Year: 2012
Alicyclobacillus acidoterrestris, a thermoacidophilic and spore-forming bacterium is one of the important target micro-organisms in the quality control of acidic canned foods. High pressure pasteurization (HPP) at 50°C was used for the inactivation of A. acidoterrestris spores in apple juice. Pressure applied both in a continuous and oscillatory mode gave the best results when 200MPa was used. Increasing the pressure to 500MPa, as well as lowering its value to 100MPa, had an adverse effect on the effectiveness of the process. The best results were achieved with the use of a combined treatment, involving oscillatory pressurization at 200MPa, followed by holding the sample for 60min at atmospheric pressure and subsequent pressurization at 500MPa, resulting in a reduction in the spore count of 6.15log. Nisin significantly enhanced the effect of HPP at 300MPa. Using pressure of 200MPa for 45min with a nisin concentration of 250IU/mL enabled total spore inactivation (over 6log). No significant effect of lysozyme at a concentration of 0.05 and 0.1mg/L at 300MPa was observed. © 2012 Taylor & Francis. Source