Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary.
Anaerobe. 2010 Jun;16(3):226-8. doi: 10.1016/j.anaerobe.2010.01.002. Epub 2010 Feb 10.
The thermal destruction kinetics of Clostridium sordellii spores was studied in this research. Decimal reduction times (D values) for C. sordellii ATCC 9714 spores ranged between 175.60 min for D(80) (the D value for spore suspensions treated at 80 degrees C) and 11.22 min for D(95). The thermal resistance (Z) and temperature coefficient (Q(10)) values of spores were calculated to be as high as 12.59 degrees C and 6.23, respectively. At 95 degrees C, the relative thermal death rate and relative thermal death time of C. sordellii ATCC 9714 spores were found to be 0.0085/min and 118 min, respectively, indicating that the death rate of spores was 118 times lower at 95 degrees C than at 121.1 degrees C. Heat treatments at up to 85 degrees C for 120 min failed to cause a 100-fold destruction in spore populations of C. sordellii ATCC 9714. By contrast, spore counts were reduced by 2 log(10) cycles within 73 min and 23 min at 90 degrees C and 95 degrees C, respectively. This is the first published report of thermal inactivation of C. sordellii spores; however, further studies are needed to confirm these results in real food samples.
本研究对索氏梭菌孢子的热破坏动力学进行了研究。C. sordellii ATCC 9714 孢子的十进制减少时间（D 值）范围为 175.60 分钟（80°C 下处理的孢子悬浮液的 D 值）至 11.22 分钟（D 值）。孢子的热抗性（Z）和温度系数（Q(10)）值分别高达 12.59°C 和 6.23。在 95°C 下，C. sordellii ATCC 9714 孢子的相对热致死率和相对热致死时间分别为 0.0085/min 和 118 min，这表明 95°C 下孢子的致死率比 121.1°C 时低 118 倍。在 85°C 下处理 120 分钟未能导致 C. sordellii ATCC 9714 孢子的种群减少 100 倍。相比之下，在 90°C 和 95°C 下，孢子数分别在 73 分钟和 23 分钟内减少了 2 个对数（10）循环。这是首次报道索氏梭菌孢子的热失活动力学；然而，需要进一步的研究来确认这些结果在真实食品样本中的适用性。
