Bacillus coagulans spore inactivation through the application of oregano essential oil and heat

Haberbeck, Letícia Ungaretti; Riehl, Carlos Alberto da Silva; Salomão, Beatriz de Cássia Martins; Aragão, Glaucia Maria Falcão

Bacillus coagulans spore inactivation through the application of oregano essential oil and heat

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dc.contributor.author	Haberbeck, Letícia Ungaretti
dc.contributor.author	Riehl, Carlos Alberto da Silva
dc.contributor.author	Salomão, Beatriz de Cássia Martins
dc.contributor.author	Aragão, Glaucia Maria Falcão
dc.date.accessioned	2021-04-26T19:32:18Z
dc.date.available	2021-04-26T19:32:18Z
dc.date.issued	2012-04-01
dc.description.resumo	The present study evaluated the effect of thermal (temperature) and thermochemical (temperature + oregano essential oil (EO)) inactivation of Bacillus coagulans spores in Nutrient Broth (NB) adjusted at 4 °Brix and pH of 4.2. Thermal treatments included temperatures between 95 and 103 °C. For thermochemical treatment, first temperature was fixed at 100 °C and EO concentration varied between 250 and 1000 μg/g. Thermochemical treatment significantly reduced the time needed to reduce a 6 log level of spores compared to thermal treatment, for example around 1.4 min with 400 μg/g of EO. Then, EO concentration was fixed at 400 μg/g and temperature varied between 90 and 100 °C. Although the first results showed a faster spore reduction with 500 μg/g, the fixed EO concentration was 400 μg/g, since it represents a lower organoleptic impact and also a significant reduction in the spores’ resistance. For instance, at 97 °C and 400 μg/g, about 4.3 min was needed to reduce the spores in 6 log, without the EO this time was 5.0 min. These findings indicate that oregano EO may be used to render B. coagulans spores more susceptible to the lethal effect of heat	pt_BR
dc.identifier.citation	HABERBECK, L.U.; RIEHL, C. A. S. ; SALOMÃO, B.C. M.; ARAGAO, G. M. F. . Bacillus coagulans spore inactivation through the application of oregano essential oil and heat. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 46, p. 267-273, 2012. Disponível em: https://www.sciencedirect.com/science/article/pii/S0023643811003100?via%3Dihub. Acesso em: 26 abr. 2020. https://doi.org/10.1016/j.lwt.2011.09.021	pt_BR
dc.identifier.doi	10.1016/j.lwt.2011.09.021
dc.identifier.issn	0023-6438
dc.identifier.uri	https://repositorio.ufrn.br/handle/123456789/32325
dc.language	en	pt_BR
dc.publisher	Elsevier	pt_BR
dc.rights	Attribution 3.0 Brazil	*
dc.rights.uri	http://creativecommons.org/licenses/by/3.0/br/	*
dc.subject	Sothermal inactivation	pt_BR
dc.subject	Weibull model	pt_BR
dc.subject	Bacillus coagulans	pt_BR
dc.subject	Oregano essential oilI	pt_BR
dc.title	Bacillus coagulans spore inactivation through the application of oregano essential oil and heat	pt_BR
dc.type	article	pt_BR