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Food Science and Technology International
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Note. Kinetic parameters of Bacillus stearothermophilus spores under isothermal and non-isothermal heating conditions Nota. Parámetros cinéticos del tratamiento isotérmico y no isotérmico de esporas de Bacillus stearothermophilus

P.M. Periago

Centro de Edafología y Biología Aplicada del Segura, Murcia, Spain

S. Leontidis

Instituto de Agroquímica y Tecnología de Alimento, PO Box 73, Burjasot, Valencia, Spain

P.S. Fernández

Centro de Edafología y Biología Aplicada del Segura, Murcia, Spain

C. Rodrigo

Departamento de Medicina Preventiva, Salud Pública, Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universitat de Valencia, Vicente Andrés Estellés 46100 Burjassot, Valencia, Spain

A. Martínez

Instituto de Agroquímica y Tecnología de Alimento, PO Box 73, Burjasot, Valencia, Spain

Thermobacteriological studies using Bacillus stearotherrnophilus spores were carried out by heating the spores under isothermal and non-isothermal conditions followed by an isothermal period. Ex perimental data obtained after isothermal heating were analyzed using a two-step linear regression procedure and a one-step nonlinear regression method. Results obtained using both analytical tech niques were close, but the 90% interval of confidence for predictions was lower when the one-step nonlinear regression was used. These results indicated the convenience of using the one-step nonlin ear regression method to obtain thermal kinetic parameters for bacterial spores. Also, the parameters obtained by a non-isothermal program followed by an isothermal heating period were similar to those obtained after isothermal heating. Nevertheless, the joint confidence regions at 90% did not overlap, indicating that there are significant differences. The z values obtained under isothermal (7.0 °C) and non-isothermal (8.5 °C) conditions are close and characteristic for this microorganisms.

Key Words: thermobacteriology • kinetics • B. stearothermophilus • spores • inactivation

Food Science and Technology International, Vol. 4, No. 6, 443-447 (1998)
DOI: 10.1177/108201329800400609
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