Thermal Resistance of Acid Adapted and Non-Adapted Stationary Phase Escherichia coli O157:H7, Salmonella enterica Typhimurium and Listeria monocytogenes in Pomegranate Juice
The purpose of this study was to investigate the thermal resistance of acid adapted and non-adapted stationary phase Escherichia coli O157:H7, Salmonella enterica Typhimurium and Listeria monocytogenes in pomegranate juice. In addition, the performance of generic E. coli was evaluated as an indicato...
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Hasan Eleroğlu
2019-07-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2483 |
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| author | Zeynal Topalcengiz Sefa Işık Yusuf Alan |
| author_facet | Zeynal Topalcengiz Sefa Işık Yusuf Alan |
| author_sort | Zeynal Topalcengiz |
| collection | DOAJ |
| description | The purpose of this study was to investigate the thermal resistance of acid adapted and non-adapted stationary phase Escherichia coli O157:H7, Salmonella enterica Typhimurium and Listeria monocytogenes in pomegranate juice. In addition, the performance of generic E. coli was evaluated as an indicator. Non-adapted stationary phase cells were grown by incubating inoculated tryptic soy broth without glucose (TSB-NG) at 36±1°C for 18±2 hours. Tryptic soy broth with 1% glucose (10 g/l; TSBG) was used for acid adaptation. All media used for L. monocytogenes was supplemented with 0.6% yeast extract. After washing the cells with peptone, 5 ml of pasteurized pomegranate juice was added onto the pellet to obtain inoculated juice with a initial concentration of 107-1010 log CFU/ml. Inoculated pomegranate juice was sealed into the microcapillary tubes. Microtubes were heat treated in waterbaths at 50, 52 and 54±1°C by immersing at pre-determined time intervals. Survived populations were counted on tryptic soy agar (TSA). S. Typhimurium had the lowest thermal resistance in pomegranate juice. At 50°C, E. coli O157:H7 was the most resistant, whereas L. monocytogenes was more thermally tolerant at 52 and 54°C. Acid adaptation decreased the thermal resistance of E. coli O157:H7, but increased the heat resistance of L. monocytogenes at all tested temperatures significantly. Thermal tolerance of S. Typhimurium increased only at 50°C. The most resistant microorganism was non-adapted generic E. coli at 50 and 52°C; acid-adapted L. monocytogenes had the most thermal tolerance at 54°C. Thermal inactivation of microorganisms in pomegranate juice could be tested at lower temperatures compare to other fruit juices. This may be due to the natural antimicrobial effect and more acidic content of pomegranate juice. |
| format | Article |
| id | doaj-art-e67b528c1a1143cd8d751ca1f3ca76b1 |
| institution | Kabale University |
| issn | 2148-127X |
| language | English |
| publishDate | 2019-07-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-e67b528c1a1143cd8d751ca1f3ca76b12025-08-20T03:26:00ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2019-07-01771000100710.24925/turjaf.v7i7.1000-1007.24831187Thermal Resistance of Acid Adapted and Non-Adapted Stationary Phase Escherichia coli O157:H7, Salmonella enterica Typhimurium and Listeria monocytogenes in Pomegranate JuiceZeynal Topalcengiz0Sefa Işık1Yusuf Alan2Department of Food Engineering, Faculty of Engineering and Architecture, Muş Alparslan University, 49250 MuşDepartment of Food Processing, Vocational School of Technical Sciences, Muş Alparslan University, 49250 MuşDepartment of Primary Education, Faculty of Education, Muş Alparslan University, 49250 MuşThe purpose of this study was to investigate the thermal resistance of acid adapted and non-adapted stationary phase Escherichia coli O157:H7, Salmonella enterica Typhimurium and Listeria monocytogenes in pomegranate juice. In addition, the performance of generic E. coli was evaluated as an indicator. Non-adapted stationary phase cells were grown by incubating inoculated tryptic soy broth without glucose (TSB-NG) at 36±1°C for 18±2 hours. Tryptic soy broth with 1% glucose (10 g/l; TSBG) was used for acid adaptation. All media used for L. monocytogenes was supplemented with 0.6% yeast extract. After washing the cells with peptone, 5 ml of pasteurized pomegranate juice was added onto the pellet to obtain inoculated juice with a initial concentration of 107-1010 log CFU/ml. Inoculated pomegranate juice was sealed into the microcapillary tubes. Microtubes were heat treated in waterbaths at 50, 52 and 54±1°C by immersing at pre-determined time intervals. Survived populations were counted on tryptic soy agar (TSA). S. Typhimurium had the lowest thermal resistance in pomegranate juice. At 50°C, E. coli O157:H7 was the most resistant, whereas L. monocytogenes was more thermally tolerant at 52 and 54°C. Acid adaptation decreased the thermal resistance of E. coli O157:H7, but increased the heat resistance of L. monocytogenes at all tested temperatures significantly. Thermal tolerance of S. Typhimurium increased only at 50°C. The most resistant microorganism was non-adapted generic E. coli at 50 and 52°C; acid-adapted L. monocytogenes had the most thermal tolerance at 54°C. Thermal inactivation of microorganisms in pomegranate juice could be tested at lower temperatures compare to other fruit juices. This may be due to the natural antimicrobial effect and more acidic content of pomegranate juice.http://www.agrifoodscience.com/index.php/TURJAF/article/view/2483asit adaptasyonutermal dirençescherichia colisalmonellalisterianar suyu |
| spellingShingle | Zeynal Topalcengiz Sefa Işık Yusuf Alan Thermal Resistance of Acid Adapted and Non-Adapted Stationary Phase Escherichia coli O157:H7, Salmonella enterica Typhimurium and Listeria monocytogenes in Pomegranate Juice Turkish Journal of Agriculture: Food Science and Technology asit adaptasyonu termal direnç escherichia coli salmonella listeria nar suyu |
| title | Thermal Resistance of Acid Adapted and Non-Adapted Stationary Phase Escherichia coli O157:H7, Salmonella enterica Typhimurium and Listeria monocytogenes in Pomegranate Juice |
| title_full | Thermal Resistance of Acid Adapted and Non-Adapted Stationary Phase Escherichia coli O157:H7, Salmonella enterica Typhimurium and Listeria monocytogenes in Pomegranate Juice |
| title_fullStr | Thermal Resistance of Acid Adapted and Non-Adapted Stationary Phase Escherichia coli O157:H7, Salmonella enterica Typhimurium and Listeria monocytogenes in Pomegranate Juice |
| title_full_unstemmed | Thermal Resistance of Acid Adapted and Non-Adapted Stationary Phase Escherichia coli O157:H7, Salmonella enterica Typhimurium and Listeria monocytogenes in Pomegranate Juice |
| title_short | Thermal Resistance of Acid Adapted and Non-Adapted Stationary Phase Escherichia coli O157:H7, Salmonella enterica Typhimurium and Listeria monocytogenes in Pomegranate Juice |
| title_sort | thermal resistance of acid adapted and non adapted stationary phase escherichia coli o157 h7 salmonella enterica typhimurium and listeria monocytogenes in pomegranate juice |
| topic | asit adaptasyonu termal direnç escherichia coli salmonella listeria nar suyu |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2483 |
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