Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone

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The effect of ozone (10 and 18 ppm in the gas supply) on the inactivation of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE 162 inoculated in peach juice using a bubble column was investigated. Microorganism growth dynamics in decontaminated juice during 14...

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Autores principales: Garcia Loredo, A.B., Guerrero, S.N., Alzamora, S.M.
Formato: JOUR
Materias:
Inactivation kinetics
Microorganism's recovery
Ozone
Peach juice
Weibull and Coroller models
Bubble columns
Cold storage
Diseases
Dynamics
Escherichia coli
Food storage
Fruits
Growth kinetics
Listeria
Microbiology
Microorganisms
Population statistics
Temperature
Thermal processing (foods)
Yeast
Listeria innocua
Low-temperature storage
Microorganism growth
Ozone concentration
Pathogenic microorganisms
Weibull
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_14668564_v29_n_p271_GarciaLoredo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_14668564_v29_n_p271_GarciaLoredo2023-10-03T16:17:22Z Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone Garcia Loredo, A.B. Guerrero, S.N. Alzamora, S.M. Inactivation kinetics Microorganism's recovery Ozone Peach juice Weibull and Coroller models Bubble columns Cold storage Diseases Dynamics Escherichia coli Food storage Fruits Growth kinetics Listeria Microbiology Microorganisms Population statistics Temperature Thermal processing (foods) Yeast Inactivation kinetics Listeria innocua Low-temperature storage Microorganism growth Ozone concentration Pathogenic microorganisms Peach juice Weibull Ozone The effect of ozone (10 and 18 ppm in the gas supply) on the inactivation of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE 162 inoculated in peach juice using a bubble column was investigated. Microorganism growth dynamics in decontaminated juice during 14 days storage (5 ± 1 °C) were also assessed. The highest ozone concentration resulted in lower counts of E. coli ATCC 11229 during most part of the treatment; however, after 12 min exposure, coliform counts were reduced by approximately 4.3 log-cycles in peach juice exposed to both ozone levels. L. innocua ATCC 33090 counts decreased 3.9 and 4.9 log-cycles after a 12-min exposure using 10 or 18 ppm ozone, respectively. For S. cerevisiae KE162, the treatment was less effective and only 1 log-cycle of reduction was achieved regardless of ozone concentration. Nonlinear inactivation curves were successfully fitted with Weibull type and modified Coroller models. Growth dynamics in ozone treated juice during cold storage depended on inoculated microorganism and ozone level applied, but surviving microorganisms faced more difficulties to grow than in unprocessed juice, especially at the highest ozone concentration. Ozone exposure (18 ppm) coupled with low temperature storage conditions seemed to be a good option for preserving peach juice. Industrial relevance Ozone processing which can be an alternative pasteurization technology has been studied for obtaining ready-to-drink "fresh-like" juices with a minimum of nutritional, physicochemical, functional or organoleptic changes. Present results indicated that ozone exposure in a bubble column could reduce pathogenic microorganisms' populations and inhibited yeast growth in decontaminated peach juice. © 2015 Elsevier Ltd. Fil:Garcia Loredo, A.B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Guerrero, S.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_14668564_v29_n_p271_GarciaLoredo
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Inactivation kinetics
Microorganism's recovery
Ozone
Peach juice
Weibull and Coroller models
Bubble columns
Cold storage
Diseases
Dynamics
Escherichia coli
Food storage
Fruits
Growth kinetics
Listeria
Microbiology
Microorganisms
Population statistics
Temperature
Thermal processing (foods)
Yeast
Inactivation kinetics
Listeria innocua
Low-temperature storage
Microorganism growth
Ozone concentration
Pathogenic microorganisms
Peach juice
Weibull
Ozone
spellingShingle Inactivation kinetics
Microorganism's recovery
Ozone
Peach juice
Weibull and Coroller models
Bubble columns
Cold storage
Diseases
Dynamics
Escherichia coli
Food storage
Fruits
Growth kinetics
Listeria
Microbiology
Microorganisms
Population statistics
Temperature
Thermal processing (foods)
Yeast
Inactivation kinetics
Listeria innocua
Low-temperature storage
Microorganism growth
Ozone concentration
Pathogenic microorganisms
Peach juice
Weibull
Ozone
Garcia Loredo, A.B.
Guerrero, S.N.
Alzamora, S.M.
Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
topic_facet Inactivation kinetics
Microorganism's recovery
Ozone
Peach juice
Weibull and Coroller models
Bubble columns
Cold storage
Diseases
Dynamics
Escherichia coli
Food storage
Fruits
Growth kinetics
Listeria
Microbiology
Microorganisms
Population statistics
Temperature
Thermal processing (foods)
Yeast
Inactivation kinetics
Listeria innocua
Low-temperature storage
Microorganism growth
Ozone concentration
Pathogenic microorganisms
Peach juice
Weibull
Ozone
description The effect of ozone (10 and 18 ppm in the gas supply) on the inactivation of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE 162 inoculated in peach juice using a bubble column was investigated. Microorganism growth dynamics in decontaminated juice during 14 days storage (5 ± 1 °C) were also assessed. The highest ozone concentration resulted in lower counts of E. coli ATCC 11229 during most part of the treatment; however, after 12 min exposure, coliform counts were reduced by approximately 4.3 log-cycles in peach juice exposed to both ozone levels. L. innocua ATCC 33090 counts decreased 3.9 and 4.9 log-cycles after a 12-min exposure using 10 or 18 ppm ozone, respectively. For S. cerevisiae KE162, the treatment was less effective and only 1 log-cycle of reduction was achieved regardless of ozone concentration. Nonlinear inactivation curves were successfully fitted with Weibull type and modified Coroller models. Growth dynamics in ozone treated juice during cold storage depended on inoculated microorganism and ozone level applied, but surviving microorganisms faced more difficulties to grow than in unprocessed juice, especially at the highest ozone concentration. Ozone exposure (18 ppm) coupled with low temperature storage conditions seemed to be a good option for preserving peach juice. Industrial relevance Ozone processing which can be an alternative pasteurization technology has been studied for obtaining ready-to-drink "fresh-like" juices with a minimum of nutritional, physicochemical, functional or organoleptic changes. Present results indicated that ozone exposure in a bubble column could reduce pathogenic microorganisms' populations and inhibited yeast growth in decontaminated peach juice. © 2015 Elsevier Ltd.
format JOUR
author Garcia Loredo, A.B.
Guerrero, S.N.
Alzamora, S.M.
author_facet Garcia Loredo, A.B.
Guerrero, S.N.
Alzamora, S.M.
author_sort Garcia Loredo, A.B.
title Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
title_short Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
title_full Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
title_fullStr Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
title_full_unstemmed Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
title_sort inactivation kinetics and growth dynamics during cold storage of escherichia coli atcc 11229, listeria innocua atcc 33090 and saccharomyces cerevisiae ke162 in peach juice using aqueous ozone
url http://hdl.handle.net/20.500.12110/paper_14668564_v29_n_p271_GarciaLoredo
work_keys_str_mv AT garcialoredoab inactivationkineticsandgrowthdynamicsduringcoldstorageofescherichiacoliatcc11229listeriainnocuaatcc33090andsaccharomycescerevisiaeke162inpeachjuiceusingaqueousozone
AT guerrerosn inactivationkineticsandgrowthdynamicsduringcoldstorageofescherichiacoliatcc11229listeriainnocuaatcc33090andsaccharomycescerevisiaeke162inpeachjuiceusingaqueousozone
AT alzamorasm inactivationkineticsandgrowthdynamicsduringcoldstorageofescherichiacoliatcc11229listeriainnocuaatcc33090andsaccharomycescerevisiaeke162inpeachjuiceusingaqueousozone
_version_ 1807317853633773568

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