Centre Technique pour la Conservation des Produits Agricoles (CTCPA), Unité Expertise dans la Maîtrise du Risque Industriel en Thermorésistants Sporulés (EMaiRITS), 449 avenue Clément-Ader, 84911 Avignon, France.
Université de Brest, EA3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT14.01 SporeRisk, 6 rue de l'Université, F-29334 Quimper, France.
Int J Food Microbiol. 2019 Feb 16;291:173-180. doi: 10.1016/j.ijfoodmicro.2018.11.019. Epub 2018 Nov 20.
The heat resistance of the bacterial spores of Moorella thermoacetica, Clostridium sporogenes, Geobacillus stearothermophilus and Bacillus coagulans was determined over a wide range of temperatures using the capillary method and thermoresistometer Mastia. The results showed that the two experimental methods gave similar heat resistance values excepted for Geobacillus stearothermophilus. The effect of temperature on thermal resistance was evaluated using the Arrhenius and Bigelow models. The fit of the heat sensitivity parameters of the Arrhenius and Bigelow models on the heat resistance parameter values obtained over a wide temperature range was equally good. Despite the apparent mathematical incompatibility of the two equations, it is recognized that they yield the same goodness of fit. This paper finds a mathematical reason for this convergence and explains why inside a temperature range of at least 100 °C, no significant difference in the quality of fit between these two models can be found.
采用毛细法和 Mastia 热阻计，对嗜热醋酸菌、凝结芽孢杆菌、嗜热脂肪芽孢杆菌和热解淀粉芽孢杆菌的细菌芽孢的耐热性进行了广泛温度范围内的测定。结果表明，两种实验方法除了嗜热脂肪芽孢杆菌外，给出了相似的耐热性值。使用阿累尼乌斯和比格洛模型评估了温度对耐热性的影响。在很宽的温度范围内，阿累尼乌斯和比格洛模型的热敏感性参数对耐热性参数值的拟合同样良好。尽管这两个方程在数学上明显不兼容，但人们认识到它们的拟合效果是相同的。本文找到了这种收敛的数学原因，并解释了为什么在至少 100°C 的温度范围内，这两个模型之间的拟合质量没有明显差异。
