The fate of Bacillus cereus and Geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs

Arthur Kael Rodrigues Pia; Ana Paula Maciel Pereira; Ramon Amâncio Silva Costa; Verônica Ortiz Alvarenga; Luisa Freire; Frédéric Carlin; Anderson de Souza Sant'Ana

Use este identificador para citar o ir al link de este elemento: http://hdl.handle.net/1843/40868

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Campo DC	Valor	Idioma
dc.creator	Arthur Kael Rodrigues Pia	pt_BR
dc.creator	Ana Paula Maciel Pereira	pt_BR
dc.creator	Ramon Amâncio Silva Costa	pt_BR
dc.creator	Verônica Ortiz Alvarenga	pt_BR
dc.creator	Luisa Freire	pt_BR
dc.creator	Frédéric Carlin	pt_BR
dc.creator	Anderson de Souza Sant'Ana	pt_BR
dc.date.accessioned	2022-04-07T00:42:25Z	-
dc.date.available	2022-04-07T00:42:25Z	-
dc.date.issued	2019-09	-
dc.citation.volume	82	pt_BR
dc.citation.spage	99	pt_BR
dc.citation.epage	106	pt_BR
dc.identifier.doi	10.1016/j.fm.2019.01.009	pt_BR
dc.identifier.issn	0740-0020	pt_BR
dc.identifier.uri	http://hdl.handle.net/1843/40868	-
dc.description.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	pt_BR
dc.description.sponsorship	CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico	pt_BR
dc.description.sponsorship	FAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo	pt_BR
dc.format.mimetype	pdf	pt_BR
dc.language	eng	pt_BR
dc.publisher	Universidade Federal de Minas Gerais	pt_BR
dc.publisher.country	Brasil	pt_BR
dc.publisher.department	FAR - DEPARTAMENTO DE ALIMENTOS	pt_BR
dc.publisher.initials	UFMG	pt_BR
dc.relation.ispartof	Food Microbiology	pt_BR
dc.rights	Acesso Aberto	pt_BR
dc.subject	Dutch process	pt_BR
dc.subject	Cocoa processing	pt_BR
dc.subject	Tail formation	pt_BR
dc.subject	Inactivation kinetics	pt_BR
dc.subject	Thermal resistance	pt_BR
dc.subject	Spore-forming bacteria	pt_BR
dc.subject.other	Bacillus cereus	pt_BR
dc.subject.other	Geobacillus stearothermophilus	pt_BR
dc.subject.other	Cacau	pt_BR
dc.title	The fate of Bacillus cereus and Geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs	pt_BR
dc.type	Artigo de Periódico	pt_BR
dc.url.externa	https://www.sciencedirect.com/science/article/pii/S0740002018306841	pt_BR
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