La aplicación de un choque térmico subletal aumenta latermorresistencia de Bacillus subtilis a tratamientosisotérmicos
- Antonio Luciano 1
- S. Guillén 1
- P. Fernández Escámez 1
- A. Palop Gómez 1
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1
Universidad Politécnica de Cartagena
info
- Francisco Artés Hernández (coord.)
- Mª del Carmen Martínez Ballesta (coord.)
- Ginés Benito Martínez Hernández (coord.)
- Cristina García Viguera (coord.)
- Eva Armero Ibañez (coord.)
- Manuel Tornel Martínez (coord.)
Publisher: Universidad Politécnica de Cartagena
ISBN: 978-84-17853-91-4
Year of publication: 2024
Pages: 42-45
Congress: Workshop on Agri-Food Research for young researchers (13. 2024. Cartagena)
Type: Conference paper
Abstract
Environmental stress and the application of food processing and preservation technologies, such as exposure to heat and acidity, can trigger adaptive responses in bacteria. Factors prior to heat treatment, such as exposure to an acidic medium or theapplication of a heat shock, can affect the heat resistance of microorganisms. In this study, the heat resistance of vegetative cells of Bacillus subtilis was evaluated, and the influenceof previous heat shocks on heat resistance was investigated. Heat resistance was determined at 52.5 °C in peptone water, to cells exposed, or not, to a previous heat treatment (5 min at 38 or 40 °C). The experiments conducted showed a biphasic trend inthe survival curve where a change in the slope was observed after a certain time (transition time). These results demonstrate that the heat resistance of B. subtilis is influenced by thepre-treatment conditions.