Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/346469
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dc.contributor.authorunicampAlvarenga, Veronica Ortiz-
dc.contributor.authorunicampBovo, Fernanda Campagnollo-
dc.contributor.authorunicampPia, Arthur Kael Rodrigues da-
dc.contributor.authorunicampConceição, Deborah Alves da-
dc.contributor.authorunicampHubinger, Miriam Dupas-
dc.contributor.authorunicampSant'Ana, Anderson de Souza-
dc.typeArtigopt_BR
dc.titleQuantifying the responses of three bacillus cereus strains in isothermal conditions and during spray drying of different carrier agentspt_BR
dc.contributor.authorAlvarenga, Verônica O.-
dc.contributor.authorCampgnollo, Fernanda B.-
dc.contributor.authorPia, Arthur K. R.-
dc.contributor.authorConceição, Deborah A.-
dc.contributor.authorAbud, Yuri-
dc.contributor.authorSant’Anna, Celso-
dc.contributor.authorHubinger, Miriam D.-
dc.contributor.authorSant’Ana, Anderson S.-
dc.subjectBactérias esporuladaspt_BR
dc.subject.otherlanguageSporeforming bacteriapt_BR
dc.description.abstractSpray 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 (γ) 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 γ no matter temperature and a carrier agent. The highest γ 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 γ (strain 540) of B. cereus spores but depending on the strain less than one γ (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 formulationspt_BR
dc.relation.ispartofFrontiers in microbiologypt_BR
dc.relation.ispartofabbreviationFront. microbiol.pt_BR
dc.publisher.cityLausannept_BR
dc.publisher.countrySuiçapt_BR
dc.publisherFrontiers Research Foundationpt_BR
dc.date.issued2018-
dc.date.monthofcirculationMaypt_BR
dc.language.isoengpt_BR
dc.description.volume9pt_BR
dc.rightsAbertopt_BR
dc.sourceWOSpt_BR
dc.identifier.eissn1664-302Xpt_BR
dc.identifier.doi10.3389/fmicb.2018.01113pt_BR
dc.identifier.doi10.3389/fmicb.2018.02876-
dc.identifier.urlhttps://www.frontiersin.org/articles/10.3389/fmicb.2018.01113/fullpt_BR
dc.identifier.urlhttps://www.frontiersin.org/articles/10.3389/fmicb.2018.02876/full-
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsordocumentnumber304475/2013-0; 140035/2014-5; 4008806/2013-4; 302763/2014-7; 305804/2017-0pt_BR
dc.description.sponsordocumentnumber33003017027P1pt_BR
dc.description.sponsordocumentnumber14/14891-7pt_BR
dc.date.available2020-07-31T14:28:43Z-
dc.date.accessioned2020-07-31T14:28:43Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-07-31T14:28:43Z No. of bitstreams: 0. Added 1 bitstream(s) on 2021-01-12T13:37:16Z : No. of bitstreams: 1 000433326200002.pdf: 1364821 bytes, checksum: 406d24de076528291f621ebd20ce2005 (MD5). Added 1 bitstream(s) on 2021-01-12T13:37:16Z : No. of bitstreams: 2 000433326200002.pdf: 1364821 bytes, checksum: 406d24de076528291f621ebd20ce2005 (MD5) 000451643800001_Errata.pdf: 155908 bytes, checksum: 24e329a841ad37c5145d08386637f323 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-07-31T14:28:43Z (GMT). No. of bitstreams: 0 Previous issue date: 2018en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/346469-
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.subject.keywordSporespt_BR
dc.subject.keywordLow water activitypt_BR
dc.subject.keywordThermal processingpt_BR
dc.subject.keywordDried foodspt_BR
dc.subject.keywordDairy productspt_BR
dc.subject.keywordMilkpt_BR
dc.subject.keywordFoodborne pathogenspt_BR
dc.identifier.source000433326200002pt_BR
dc.identifier.source000451643800001-
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0001-6958-388Xpt_BR
dc.creator.orcid0000-0002-1994-6192pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-9933-3969pt_BR
dc.creator.orcid0000-0001-5052-2315pt_BR
dc.type.formArtigo original de pesquisapt_BR
dc.identifier.articleid1113pt_BR
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