Literature DB >> 29216553

Mathematical quantification of the induced stress resistance of microbial populations during non-isothermal stresses.

Alberto Garre1, Juan Pablo Huertas1, Gerardo A González-Tejedor1, Pablo S Fernández2, Jose A Egea3, Alfredo Palop1, Arturo Esnoz1.   

Abstract

This contribution presents a mathematical model to describe non-isothermal microbial inactivation processes taking into account the acclimation of the microbial cell to thermal stress. The model extends the log-linear inactivation model including a variable and model parameters quantifying the induced thermal resistance. The model has been tested on cells of Escherichia coli against two families of non-isothermal profiles with different constant heating rates. One of the families was composed of monophasic profiles, consisting of a non-isothermal heating stage from 35 to 70°C; the other family was composed of biphasic profiles, consisting of a non-isothermal heating stage followed by a holding period at constant temperature of 57.5°C. Lower heating rates resulted in a higher thermal resistance of the bacterial population. This was reflected in a higher D-value. The parameter estimation was performed in two steps. Firstly, the D and z-values were estimated from the isothermal experiments. Next, the parameters describing the acclimation were estimated using one of the biphasic profiles. This set of parameters was able to describe the remaining experimental data. Finally, a methodology for the construction of diagrams illustrating the magnitude of the induced thermal resistance is presented. The methodology has been illustrated by building it for a biphasic temperature profile with a linear heating phase and a holding phase. This diagram provides a visualization of how the shape of the temperature profile (heating rate and holding temperature) affects the acclimation of the cell to the thermal stress. This diagram can be used for the design of inactivation treatments by industry taking into account the acclimation of the cell to the thermal stress.
Copyright © 2017 Elsevier B.V. All rights reserved.

Entities:  

Keywords:  Induced stress resistance; Mathematical modelling; Microbial inactivation

Mesh:

Year:  2017        PMID: 29216553     DOI: 10.1016/j.ijfoodmicro.2017.11.023

Source DB:  PubMed          Journal:  Int J Food Microbiol        ISSN: 0168-1605            Impact factor:   5.277


  4 in total

1.  Relevance of the Induced Stress Resistance When Identifying the Critical Microorganism for Microbial Risk Assessment.

Authors:  Alberto Garre; Jose A Egea; Asunción Iguaz; Alfredo Palop; Pablo S Fernandez
Journal:  Front Microbiol       Date:  2018-07-24       Impact factor: 5.640

2.  On the use of in-silico simulations to support experimental design: A case study in microbial inactivation of foods.

Authors:  Alberto Garre; Jose Lucas Peñalver-Soto; Arturo Esnoz; Asunción Iguaz; Pablo S Fernandez; Jose A Egea
Journal:  PLoS One       Date:  2019-08-27       Impact factor: 3.240

3.  Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenes.

Authors:  Alberto Garre; Jennifer F Espín; Juan-Pablo Huertas; Paula M Periago; Alfredo Palop
Journal:  Sci Rep       Date:  2020-02-27       Impact factor: 4.379

4.  Impact of Heating Rates on Alicyclobacillus acidoterrestris Heat Resistance under Non-Isothermal Treatments and Use of Mathematical Modelling to Optimize Orange Juice Processing.

Authors:  Juan-Pablo Huertas; María Ros-Chumillas; Alberto Garre; Pablo S Fernández; Arantxa Aznar; Asunción Iguaz; Arturo Esnoz; Alfredo Palop
Journal:  Foods       Date:  2021-06-28
  4 in total

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