Influence of long-chain polyphosphate and heat treatment on Clostridium cochlearium and Clostridium sporogenes isolated from processed cheese spread

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Fältnamn	Indikatorer	Metadata
000		02787naa a2200301 4500
001		oai:DiVA.org:ri-8926
003		SwePub
008		160908s2007 \| \|\|\|\|\|\|\|\|\|\|\|000 \|\|eng\|
024	7	a https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-89262 URI
040		a (SwePub)ri
041		a engb eng
042		9 SwePub
072	7	a ref2 swepub-contenttype
072	7	a art2 swepub-publicationtype
100	1	a Borch, Elisabethu RISE,SIK – Institutet för livsmedel och bioteknik4 aut
245	1 0	a Influence of long-chain polyphosphate and heat treatment on Clostridium cochlearium and Clostridium sporogenes isolated from processed cheese spread
264	1	c 2007
338		a print2 rdacarrier
520		a The outgrowth of Clostridium spp. spores causes spoilage in processed cheese products due to gas and off-odor formation. The present study focuses on the response of spores of Clostridium sporogenes and Clostridium cochlearium at 25°C to polyphosphate, both alone and in combination with heat treatment. The two strains used were isolated from spoiled cheese spread. The addition of 1.5% polyphosphate but not 0.75% polyphosphate totally inhibited the growth of C. sporogenes SIK4.3; in contrast, 0.75% polyphosphate was sufficient to totally inhibit C. cochlearium CCUG 45978. The highest polyphosphate concentration tested (1.5%) was sporicidal for C. sporogenes SIK4.3 but not for C. cochlearium CCUG 45978. When 0.75% polyphosphate Bekaplus FS was combined with a holding time of 5 min at 98°C, no survival or growth of C. sporogenes SIK4.3 was detected; however, the same effect was not achieved through heating alone or through application of polyphosphate alone. C. cochlearium CCUG 45978 was more heat tolerant, as shown by higher D-values. In conclusion, the results strongly suggest that polyphosphate Bekaplus FS has the potential to restrict the growth of C. sporogenes and C. cochlearium in cheese spread stored at ambient storage temperature. Experiments with cheese are needed in order to verify this effect. Copyright ©, International Association for Food Protection.
650	7	a LANTBRUKSVETENSKAPERx Lantbruksvetenskap, skogsbruk och fiskex Livsmedelsvetenskap0 (SwePub)401032 hsv//swe
650	7	a AGRICULTURAL SCIENCESx Agriculture, Forestry and Fisheriesx Food Science0 (SwePub)401032 hsv//eng
653		a Food Engineering
653		a Livsmedelsteknik
700	1	a Lycken, L.4 aut
710	2	a RISEb SIK – Institutet för livsmedel och bioteknik4 org
773	0	t Journal of Food Protectiong 70:3, s. 744-747q 70:3<744-747x 0362-028Xx 1944-9097
856	4	u http://www.scopus.com/inward/record.url?eid=2-s2.0-33947363786&partnerID=40&md5=e36846849aad7e7d328554b92bd5f63c
856	4 8	u https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-8926

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Av författaren/redakt...: Borch, Elisabeth; Lycken, L.

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