Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/346455
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampAlvarenga, Veronica Ortiz-
dc.contributor.authorunicampSilva, Éric Keven-
dc.contributor.authorunicampPia, Arthur Kael Rodrigues da-
dc.contributor.authorunicampBovo, Fernanda Campagnollo-
dc.contributor.authorunicampHubinger, Miriam Dupas-
dc.contributor.authorunicampSant'Ana, Anderson de Souza-
dc.typeArtigopt_BR
dc.titleSurvival variability of 12 strains of bacillus cereus yielded to spray drying of whole milkpt_BR
dc.contributor.authorAlvarenga, Verônica O.-
dc.contributor.authorBrancini, Guilherme T. P.-
dc.contributor.authorSilva, Eric K.-
dc.contributor.authorPia, Arthur K. R. da-
dc.contributor.authorCampagnollo, Fernanda B.-
dc.contributor.authorBraga, Gilberto Ú. L.-
dc.contributor.authorHubinger, Miriam D.-
dc.contributor.authorSant'Ana, Anderson S.-
dc.subjectHeterogeneidadept_BR
dc.subject.otherlanguageHeterogeneitypt_BR
dc.description.abstractThe variability in spore survival during spray drying of 12 Bacillus cereus strains was evaluated. B. cereus spores were inoculated on whole milk (7.2 ± 0.2 log10 spores/g dry weight) and processed in a spray-dryer. Twelve independent experiments were carried out in triplicate. The spore count was determined before and after each drying process, based on the dry weight of whole milk and powdered milk. Then, the number of decimal reductions (γ) caused by the spray drying process was calculated. B. cereus strains presented γ values ranging from 1.0 to 4.7 log10 spores/g dry weight, with a high coefficient of variation (CV) of 46.1%. Cluster analysis allowed to group B. cereus as sensitive (strains 511, 512, 540, 432 and ATCC 14579), intermediate (strains B18, B63, and B86) and resistant strains (strains B3, B94, B51 and 436). Three strains (one of each group) were selected for further investigation and characterization of their physicochemical and molecular (proteomics) differences. Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry (DSC) were used to determine physicochemical characteristics and glass transition temperature (Tg), respectively. No differences in signs among the three strains were found in spectra ranging from 900 to 4000 cm−1. The endothermic peak ranged between 54 and 130 °C for strain 540; between 81 and 163 °C for strain B63; and between 110 and 171 °C for strain 436. However, they showed different Tg: 88.82 °C for strain 540; 114.32 °C for strain B63; and 122.70 °C for strain 436. A total of eleven spots were identified by mass spectrometry, with the spore coat protein GerQ, sporulation protein YtfJ (GerW), and peptidyl-prolyl cis-trans isomerase being found in at least two strains. Altogether, the results suggested that the high survival variability of B. cereus spores to the spray drying process seems to be mainly associated with different Tg and protein content. The study highlights the importance of quantifying the effects of this unit operation over the target microorganisms. These data may be relevant for the development of effective measures aiming to control the occurrence of B. cereus in milk powder as well as to reduce spoilage or safety issues associated with the presence of this bacterium in foods, particularly those formulated with milk powderpt_BR
dc.relation.ispartofInternational journal of food microbiologypt_BR
dc.relation.ispartofabbreviationInt. j. food microbiol.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2018-
dc.date.monthofcirculationDec.pt_BR
dc.language.isoengpt_BR
dc.description.volume286pt_BR
dc.description.firstpage80pt_BR
dc.description.lastpage89pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0168-1605pt_BR
dc.identifier.eissn1879-3460pt_BR
dc.identifier.doi10.1016/j.ijfoodmicro.2018.07.020pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0168160518303830pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber#140035/2014-5; #4008806/2013-4; #302763/2014-7; #304475/2013-0pt_BR
dc.description.sponsordocumentnumber#33003017027P1pt_BR
dc.description.sponsordocumentnumber#2014/14891-7; 2015/24305-0; #2016/11386-5pt_BR
dc.date.available2020-07-31T13:09:43Z-
dc.date.accessioned2020-07-31T13:09:43Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-07-31T13:09:43Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-07-31T13:09:43Z (GMT). No. of bitstreams: 0 Previous issue date: 2018en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/346455-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordInactivation parameterspt_BR
dc.subject.keywordQuantitative microbiologypt_BR
dc.subject.keywordFoodborne pathogenpt_BR
dc.subject.keywordThermal processingpt_BR
dc.subject.keywordSpore-forming bacteriapt_BR
dc.identifier.source000449140800010pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-7623-8539pt_BR
dc.creator.orcid0000-0002-1994-6192pt_BR
dc.creator.orcid0000-0001-6958-388Xpt_BR
dc.creator.orcid0000-0002-9933-3969pt_BR
dc.creator.orcid0000-0001-5052-2315pt_BR
dc.type.formArtigopt_BR
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