Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Enhanced Inactivation of Bacillus subtilis Spores by Carbonation with Heating in the Presence of Monoglycerol-caprate
Seiji NomaSaburo TaniTomoe NakaiNoriyuki IguraMitsuya Shimoda
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2015 Volume 21 Issue 5 Pages 745-749


We have reported that the inactivation effect of carbonation with heating (CH; 80°C, 5 MPa, 30 min) on Bacillus subtilis spores was enhanced by the addition of monoglycerol-caprate (MC10). The aim of this study was to obtaine aspects of the mechanism of this enhanced inactivation. The addition of MC10 (0.05%) to spores suspended in nutrient broth (NB) at pH 3.2 increased the inactivation of spores by heating (HT, 80°C) alone and with pressurization (5 MPa nitrogen gas). However, no inactivation effect was observed in NB at pH 6.8. The results showed that MC10 increased the number of spores with decreased resistance to heat and pressure under acidic conditions. The addition of MC10 also enhanced the ratio of spores germinated by CH. The bacteriostatic effect of MC10 was enhanced when combined with CH. This enhanced bacteriostatic effect might be responsible for inducing the high inactivation effect of CH with MC10.

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© 2015 by Japanese Society for Food Science and Technology
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