Quantifying the responses of three bacillus cereus strains in isothermal conditions and during spray drying of different carrier agents

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dc.creatorVerônica Ortiz Alvarenga
dc.creatorFernanda Bovo Campagnollo
dc.creatorArthur Kael Rodrigues Pia
dc.creatorDeborah Alves da Conceição
dc.creatorYuri Abud
dc.creatorCelso Sant'Anna
dc.creatorMirian Dupas Hubinger
dc.creatorAnderson de Souza Sant'Ana
dc.date.accessioned2022-04-07T23:23:34Z
dc.date.accessioned2025-09-09T00:48:23Z
dc.date.available2022-04-07T23:23:34Z
dc.date.issued2018-05
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo
dc.format.mimetypepdf
dc.identifier.doi10.3389/fmicb.2018.01113
dc.identifier.issn1664-302X
dc.identifier.urihttps://hdl.handle.net/1843/40908
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFrontiers in Microbiology
dc.rightsAcesso Aberto
dc.subjectBacillus cereus
dc.subjectSecagem por pulverização
dc.subject.otherSpores
dc.subject.otherLow water activity
dc.subject.otherThermal processing
dc.subject.otherDried foods
dc.subject.otherSporeforming bacteria
dc.subject.otherDairy products
dc.subject.otherMilk
dc.subject.otherFoodborne pathogens
dc.titleQuantifying the responses of three bacillus cereus strains in isothermal conditions and during spray drying of different carrier agents
dc.typeArtigo de periódico
local.citation.epage10
local.citation.issue1113
local.citation.spage1
local.citation.volume9
local.description.resumoSpray drying is a widely used method for producing milk powder. This process is not aimed to cause microbial inactivation, thus sporeforming bacteria may be abundant in the microbiota of milk powder. The first aim of this study was to determine the inactivation kinetics parameters in capillary tubes of three Bacillus cereus strains (436, B63, 540) in three menstrua (whole milk, phosphate buffer, and talc suspension) at 90, 100, and 110 C. D-values for B. cereus in the three menstrua were not significantly different at the highest tested temperature (p > 0.05). Thus, talc was chosen as a carrier agent to allow the recovery of B. cereus from spray dried materials given its low interference on inactivation kinetics. B. cereus spores were also inoculated in whole milk and skim milk following spray drying at 95, 105, and 110 C (outlet temperature). After the spray drying runs, B. cereus spores were counted and the number of decimal reductions (g) calculated. A correlation between the small diameter of the particles with the survival of spores of three B. cereus strains was found, and B. cereus 436 presented consistently the lowest g no matter temperature and a carrier agent. The highest g was found when talc powder was used, which suggest that this carrier agent does not protect B. cereus spores during spray drying. Spray drying of milk can lead to up to 4 g (strain 540) of B. cereus spores but depending on the strain less than one g (strain 436) could be observed. This study contributes to the knowledge on the microbiology of low water activity foods by providing novel findings regarding the fate of three B. cereus strains to different spray drying conditions. Acknowledging the variability of inactivation of B. cereus during spray drying is key in the current context of food safety in which the quantification of effects of unit operations must be known for the validation of processes and development of more robust formulations.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.frontiersin.org/articles/10.3389/fmicb.2018.01113/full

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