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http://hdl.handle.net/1843/40868| Tipo: | Artigo de Periódico |
| Título: | The fate of Bacillus cereus and Geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs |
| Autor(es): | Arthur Kael Rodrigues Pia Ana Paula Maciel Pereira Ramon Amâncio Silva Costa Verônica Ortiz Alvarenga Luisa Freire Frédéric Carlin Anderson de Souza Sant'Ana |
| Resumo: | Alkalization is a step of cocoa processing and consists of the use of alkali and high temperature to improve the sensorial and technological qualities of cocoa. Intense food processing can select spores, which can compromise safety and quality of the final product. Thus, the aim of this study was to evaluate the fate of B. cereus and G. stearothermophilus spores during the alkalization of pre-roasted (Pr) nibs (held at 120 °C) and unroasted (Ur) nibs (held at 90 °C) using potassium carbonate (0, 2, 4 and 6% w/w). In all conditions, log-linear inactivation kinetics with a tail was observed. The inactivation rate (kmax) for B. cereus varied from 0.065 to 1.67 min−1, whereas the kmax for G. stearothermophilus varied from 0.012 to 0.063 min−1. For both microorganisms, the lowest kmax values were observed during Ur nibs alkalization. The carbonate concentration increase promoted kmax values reduction. The highest tail values were observed for G. stearothermophilus in Ur nibs alkalization, reaching 3.04 log spores/g. Tail formation and low kmax values indicated that cocoa alkalization does not cause significant reductions on bacterial spore population. Therefore, the microbiological control should be primarily ensured by the raw material quality and by avoiding recontamination in the cocoa |
| Assunto: | Bacillus cereus Geobacillus stearothermophilus Cacau |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Instituição: | UFMG |
| Departamento: | FAR - DEPARTAMENTO DE ALIMENTOS |
| Tipo de Acesso: | Acesso Aberto |
| Identificador DOI: | 10.1016/j.fm.2019.01.009 |
| URI: | http://hdl.handle.net/1843/40868 |
| Data do documento: | Set-2019 |
| metadata.dc.url.externa: | https://www.sciencedirect.com/science/article/pii/S0740002018306841 |
| metadata.dc.relation.ispartof: | Food Microbiology |
| Aparece nas coleções: | Artigo de Periódico |
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| The fate of Bacillus cereus and Geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs.pdf | 890.37 kB | Adobe PDF | Visualizar/Abrir |
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