Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution
Rice due to its high carbohydrate content, is an ideal medium for Bacillus cereus growth, a spore-producing microorganism. The objective of this study was to determine the antimicrobial activity of a grape extract in combination with heat treatments and different pH against B. cereus spores in a ric...
| Autores: | , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/341704 |
| Acceso en línea: | http://hdl.handle.net/10261/341704 https://api.elsevier.com/content/abstract/scopus_id/85177695438 |
| Access Level: | acceso abierto |
| Palabra clave: | Bacillus cereus spores Antimicrobial effects Grape extract Hurdle technology Rice Thermal treatment |
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Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solutionValdez Narváez, María InésGrau Fuentes, EvaMorató, NataliaGarzón, RaquelRodrigo Aliaga, DoloresBacillus cereus sporesAntimicrobial effectsGrape extractHurdle technologyRiceThermal treatmentRice due to its high carbohydrate content, is an ideal medium for Bacillus cereus growth, a spore-producing microorganism. The objective of this study was to determine the antimicrobial activity of a grape extract in combination with heat treatments and different pH against B. cereus spores in a rice solution. The survivor data obtained were fitted to the Weibull survival function, and the values of parameters a and b (scale and shape indexes, respectively) were determined. Results showed that the grape extract affected the survival of B. cereus spores at 90 °C and 95 °C, reaching greater logarithmic reductions in acidic pH values. This behaviour was reflected in a parameter of the Weibull survival function which decreased as the temperature increased and at acidic pH values. In addition, a secondary model was developed by relating the logarithm of a to the independent variables (temperature and pH). A global model relating B. cereus inactivation with temperature and pH was developed, and validated by calculating the accuracy factor. The results demonstrate the usefulness of grape extract as a by-product, which can be used as an additional control measure for rice, especially when combined with mild heat treatments and acidic pH values.This work was supported by the Ministerio de Ciencia e Innovación, Conselleria de Innovación, Universidades, Ciencia y Sociedad Digital, Generalitat Valenciana, TRACE-RICE (grant number MCIN/AEI/10.13039/501100011033, ACIF/2021/424, AMD-1934-1).Peer reviewedSage PublicationsConsejo Superior de Investigaciones Científicas (España)Generalitat ValencianaMinisterio de Ciencia e Innovación (España)European CommissionRodrigo Aliaga, Dolores [0000-0001-9854-111X]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/341704https://api.elsevier.com/content/abstract/scopus_id/85177695438reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésFood science and technology international = Ciencia y tecnologia de los alimentos internacionalValdez-Narváez, M. I.; Grau-Fuentes, E.; Morató, N.; Garzón, R.; Rodrigo, D. Data of manuscript Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution [DATASET]; DIGITAL.CSIC;http://hdl.handle.net/10261/379389https://doi.org/10.1177/10820132231216770Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3417042026-05-22T06:33:51Z |
| dc.title.none.fl_str_mv |
Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution |
| title |
Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution |
| spellingShingle |
Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution Valdez Narváez, María Inés Bacillus cereus spores Antimicrobial effects Grape extract Hurdle technology Rice Thermal treatment |
| title_short |
Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution |
| title_full |
Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution |
| title_fullStr |
Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution |
| title_full_unstemmed |
Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution |
| title_sort |
Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution |
| dc.creator.none.fl_str_mv |
Valdez Narváez, María Inés Grau Fuentes, Eva Morató, Natalia Garzón, Raquel Rodrigo Aliaga, Dolores |
| author |
Valdez Narváez, María Inés |
| author_facet |
Valdez Narváez, María Inés Grau Fuentes, Eva Morató, Natalia Garzón, Raquel Rodrigo Aliaga, Dolores |
| author_role |
author |
| author2 |
Grau Fuentes, Eva Morató, Natalia Garzón, Raquel Rodrigo Aliaga, Dolores |
| author2_role |
author author author author |
| dc.contributor.none.fl_str_mv |
Generalitat Valenciana Ministerio de Ciencia e Innovación (España) European Commission Rodrigo Aliaga, Dolores [0000-0001-9854-111X] Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72] |
| dc.subject.none.fl_str_mv |
Bacillus cereus spores Antimicrobial effects Grape extract Hurdle technology Rice Thermal treatment |
| topic |
Bacillus cereus spores Antimicrobial effects Grape extract Hurdle technology Rice Thermal treatment |
| description |
Rice due to its high carbohydrate content, is an ideal medium for Bacillus cereus growth, a spore-producing microorganism. The objective of this study was to determine the antimicrobial activity of a grape extract in combination with heat treatments and different pH against B. cereus spores in a rice solution. The survivor data obtained were fitted to the Weibull survival function, and the values of parameters a and b (scale and shape indexes, respectively) were determined. Results showed that the grape extract affected the survival of B. cereus spores at 90 °C and 95 °C, reaching greater logarithmic reductions in acidic pH values. This behaviour was reflected in a parameter of the Weibull survival function which decreased as the temperature increased and at acidic pH values. In addition, a secondary model was developed by relating the logarithm of a to the independent variables (temperature and pH). A global model relating B. cereus inactivation with temperature and pH was developed, and validated by calculating the accuracy factor. The results demonstrate the usefulness of grape extract as a by-product, which can be used as an additional control measure for rice, especially when combined with mild heat treatments and acidic pH values. |
| publishDate |
2023 |
| dc.date.none.fl_str_mv |
2023 2024 2024 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article http://purl.org/coar/resource_type/c_6501 Publisher's version info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.none.fl_str_mv |
http://hdl.handle.net/10261/341704 https://api.elsevier.com/content/abstract/scopus_id/85177695438 |
| url |
http://hdl.handle.net/10261/341704 https://api.elsevier.com/content/abstract/scopus_id/85177695438 |
| dc.language.none.fl_str_mv |
Inglés |
| language_invalid_str_mv |
Inglés |
| dc.relation.none.fl_str_mv |
Food science and technology international = Ciencia y tecnologia de los alimentos internacional Valdez-Narváez, M. I.; Grau-Fuentes, E.; Morató, N.; Garzón, R.; Rodrigo, D. Data of manuscript Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution [DATASET]; DIGITAL.CSIC;http://hdl.handle.net/10261/379389 https://doi.org/10.1177/10820132231216770 Sí |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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Sage Publications Consejo Superior de Investigaciones Científicas (España) |
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Sage Publications Consejo Superior de Investigaciones Científicas (España) |
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reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC instname:Consejo Superior de Investigaciones Científicas (CSIC) |
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Consejo Superior de Investigaciones Científicas (CSIC) |
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DIGITAL.CSIC. Repositorio Institucional del CSIC |
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DIGITAL.CSIC. Repositorio Institucional del CSIC |
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