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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

The fate of Bacillus cereus and Geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs

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Author(s):
Pia, Arthur K. R. [1] ; Pereira, Ana P. M. [1] ; Costa, Ramon A. [1] ; Alvarenga, Veronica O. [1] ; Freire, Luisa [1] ; Carlin, Frederic [2] ; Sant'Ana, Anderson S. [1]
Total Authors: 7
Affiliation:
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil
[2] INRA Avignon Univ, SQPOV, UMR408, F-84000 Avignon - France
Total Affiliations: 2
Document type: Journal article
Source: FOOD MICROBIOLOGY; v. 82, p. 99-106, SEP 2019.
Web of Science Citations: 2
Abstract

Alkalization is a step of cocoa processing and consists of the use of alkali and high temperature to improve the sensorial and technological qualities of cocoa. Intense food processing can select spores, which can compromise safety and quality of the final product. Thus, the aim of this study was to evaluate the fate of B. cereus and G. stearothermophilus spores during the alkalization of pre-roasted (Pr) nibs (held at 120 degrees C) and unroasted (Ur) nibs (held at 90 degrees C) using potassium carbonate (0, 2, 4 and 6% w/w). In all conditions, log-linear inactivation kinetics with a tail was observed. The inactivation rate (k(max)) for B. cereus varied from 0.065 to 1.67 min(-1), whereas the k(max) for G. stearothermophilus varied from 0.012 to 0.063 min(-1). For both microorganisms, the lowest k(max) values were observed during Ur nibs alkalization. The carbonate concentration increase promoted k(max) values reduction. The highest tail values were observed for G. stearothermophilus in Ur nibs alkalization, reaching 3.04 log spores/g. Tail formation and low k(max) values indicated that cocoa alkalization does not cause significant reductions on bacterial spore population. Therefore, the microbiological control should be primarily ensured by the raw material quality and by avoiding recontamination in the cocoa chain. (AU)

FAPESP's process: 16/21041-5 - Fungi and modified mycotoxins in grapes and wines: modeling the variability of formation, stability during the processing and health effects
Grantee:Luisa Freire
Support type: Scholarships in Brazil - Doctorate
FAPESP's process: 14/12313-6 - Impact of different unit operations in cocoa processing on Sporeforming bacteria
Grantee:Henrique Antonio Stelari
Support type: Scholarships in Brazil - Scientific Initiation