Optimization of sanitizing process using heat against bacteria asaia bogorensis
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INSTITUTE OF CHEMICAL TECHNOLOGY , PRAGUE Department of Food Preservation and Meat Technology. Optimization of Sanitizing Process Using Heat Against Bacteria Asaia bogorensis. Petra Klodnerová, MSc Supervisor: Miroslav Čeřovský, MSc, PhD. Asaia bogorensis.

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Optimization of Sanitizing Process Using Heat Against Bacteria Asaia bogorensis

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Optimization of sanitizing process using heat against bacteria asaia bogorensis

INSTITUTE OF CHEMICAL TECHNOLOGY, PRAGUE

Department of Food Preservation and Meat Technology

Optimization of Sanitizing Process Using Heat Against Bacteria Asaia bogorensis

Petra Klodnerová, MSc

Supervisor: Miroslav Čeřovský, MSc, PhD


Asaia bogorensis

Asaia bogorensis

Fig. 2: Microscopic picture of cells.

Fig. 1: Colonies on PCA Agar.


Aim of research heat resistance of a bogorensis

Aim of Research Heat Resistance of A. bogorensis

  • technological problem

    • Asaia bogorensis = new unusual spoilage organism of still fruit-flavored bottled water

  • sanitizing process optimalization, using heat

    • find D and zvalue


Thermal inactivation parameters d and z value

3.5

3

2.5

2

Log D

1.5

1

z

0.5

7

Temperature

6

5

4

Log N

3

2

D

1

0 2 4 6 8 10 12 14

Time

Thermal Inactivation ParametersD and z value

Fig.3: Survivor curve

Fig.4: Thermal-death-time curve


Methods and instruments

10 mm

12 mm

1.9 mm

Holder of

capillary tube

41 mm

135 mm

Teflon

piston

1.5 mm

Metal capillary tube

Silicon gasket

Methods and Instruments

Fig. 6: Equipment for

capillary tube method

Fig. 5: TDT tube method


Experimental procedure

Experimental Procedure

sample preparation – suspension

cultivated 96 hr, 30 °C

TDT and capillary tube filling with sample

tube submersion in heating water bath

tube immersion in ice-water bath

heated samplemicrobial analysis

construction of microbial survivor

curve and thermal-death-time curve

D and zvalue


D and z values of asaia bogorensis in nutrient broth

D and z Values of Asaia bogorensis in Nutrient Broth


Comparison of tdt t ube m ethod and c apillary t ube m ethod

Comparison of TDT Tube Method and Capillary Tube Method


D 50 value of asaia bogorensis in mcilvaine buffer

D50 Value of Asaia bogorensis in McIlvaine Buffer


Conclusions

CONCLUSIONS

  • A. bogorensisis more heat resistant after cultivation at 30 °C than at 25 °C.

  • A. bogorensis is sensitive to relatively low temperatures (D55= 0,6 min).

  • Heat resistance of A. bogorensis at 50 °C is the least at pH 8.

  • Possibilityof heat treatment usage for optimalization of sanitizing process, whereas thermally sensitive components of equipment are not damaged.


Thank you for your attention

Thank You for Your Attention


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