Cited by 31Microbial Inactivation MethodsAdvanced Scientific Research MethodsBacterial Genetics and Biotechnology

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

Garre, Alberto, Huertas, Juan Pablo, González-Tejedor, Gerardo A., Fernández, Pablo S., Egea, Jose A., Palop, Alfredo, Esnoz, Arturo·2018·International Journal of Food Microbiology

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.

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Metadata

Authors
Garre, A., Huertas, J. P., González-Tejedor, G. A., Fernández, P. S., Egea, J. A., Palop, A., & Esnoz, A.
Affiliations
Universidad Politécnica de Cartagena (ES)
Venue
International Journal of Food Microbiology
Publisher
Elsevier BV
Published
2018-02
Volume
266
Pages
133-141
ISSN
0168-1605 (ISSN-L)
OpenAlex
W2770320460
Cited by
31
References
2
Citations by year
2026: 2 · 2025: 1 · 2024: 2 · 2023: 5 · 2022: 3 · 2021: 2 · 2020: 6 · 2019: 4 · 2018: 6
FWCI
3.21
Type
journal article
Language
en
Open access
closed
Locations
  • International Journal of Food Microbiology (publishedVersion)
  • PubMed (publishedVersion)
Funders
Spanish Government and European Regional Development Fund (ERDF) (AGL2013-48993-C2-1-R)
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
Keywords
thermal acclimation, Escherichia coli, heating rate, holding temperature, D-value, Z-score, parameter estimation
MeSH terms
Acclimatization, Escherichia coli, Food Microbiology, Kinetics, Models, Biological, Stress, Physiological, Temperature, Colony Count, Microbial, Bacterial Physiological Phenomena, Microbial Viability

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