Faille Christine, Membre Jeanne Marie, Kubaczka Martine, Gavini Françoise
Institut National de la Recherche Agronomique, Laboratoire de Geénie des Procédés et Technologie Alimentaires, Rue Jules Guesde, B.P.39, F-59651 Villeneuve d'Ascq cedex, France.
J Food Prot. 2002 Dec;65(12):1930-6. doi: 10.4315/0362-028x-65.12.1930.
The effect of thermal treatment on the heat resistance of Bacillus cereus spores and their ability to germinate and grow under more or less adverse conditions during sporulation was investigated. Spores produced by sporulating cells subjected to a mild heat treatment (at a temperature 15 degrees C higher than the growth temperature) were more resistant to heat than were spores produced by untreated cells. Spore germination and growth (the lag time, the maximal growth rate, and the occurrence of a decrease in population) may be greatly affected by adverse environmental conditions brought about by the addition of nisin, low temperatures, acidic pHs, and, to a lesser extent, the addition of NaCl. Furthermore, heat treatments applied to sporulating cells or to mature spores induced a modification of the lag time (interaction of both treatments). Therefore, mild heat treatments applied during sporulation may affect the heat resistance of spores and the ability of these spores to germinate under adverse conditions and may thus increase the risk associated with the presence of spores in lightly processed foods.
研究了热处理对蜡样芽孢杆菌孢子耐热性及其在孢子形成过程中或多或少不利条件下萌发和生长能力的影响。经温和热处理（温度比生长温度高15℃）的产孢细胞产生的孢子比未处理细胞产生的孢子更耐热。添加乳链菌肽、低温、酸性pH值以及在较小程度上添加氯化钠所带来的不利环境条件可能会极大地影响孢子的萌发和生长（延迟期、最大生长速率以及数量减少的发生情况）。此外，对产孢细胞或成熟孢子进行的热处理会引起延迟期的改变（两种处理的相互作用）。因此，在孢子形成过程中进行的温和热处理可能会影响孢子的耐热性以及这些孢子在不利条件下的萌发能力，从而可能增加与轻度加工食品中孢子存在相关的风险。
