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

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dc.creatorArthur Kael Rodrigues Pia
dc.creatorAna Paula Maciel Pereira
dc.creatorRamon Amâncio Silva Costa
dc.creatorVerônica Ortiz Alvarenga
dc.creatorLuisa Freire
dc.creatorFrédéric Carlin
dc.creatorAnderson de Souza Sant'Ana
dc.date.accessioned2022-04-07T00:42:25Z
dc.date.accessioned2025-09-08T23:04:25Z
dc.date.available2022-04-07T00:42:25Z
dc.date.issued2019-09
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.fm.2019.01.009
dc.identifier.issn0740-0020
dc.identifier.urihttps://hdl.handle.net/1843/40868
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Microbiology
dc.rightsAcesso Aberto
dc.subjectBacillus cereus
dc.subjectGeobacillus stearothermophilus
dc.subjectCacau
dc.subject.otherDutch process
dc.subject.otherCocoa processing
dc.subject.otherTail formation
dc.subject.otherInactivation kinetics
dc.subject.otherThermal resistance
dc.subject.otherSpore-forming bacteria
dc.titleThe fate of Bacillus cereus and Geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs
dc.typeArtigo de periódico
local.citation.epage106
local.citation.spage99
local.citation.volume82
local.description.resumoAlkalization 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
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0740002018306841

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