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| Spore Germination and Thermal Inactivation of a Bacillus coagulans Strain Isolated from Medium-Temperature Sterilized Emulsified Sausage |
| LI Su, ZHANG Shunliang, PAN Xiaoqian, ZHAO Bing, ZHOU Huimin, REN Shuang, ZHAO Yan*, CHEN Wenhua, LI Jiapeng, QU Chao |
| Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China |
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Abstract The spore germination of a Bacillus coagulans stain isolated from medium-temperature sterilized emulsified sausage was investigated using 20 amino acids, D-fructose, D-glucose and potassium chloride as germination inducers by phase contrast microscopic morphology observation and measurement of optical density (OD) values at 600 nm with a Bioscreen growth analyzer. Also, we examined the effect of seven preservatives on spore germination and we evaluated spore inactivation after heat treatment at different temperatures. Results showed that glucose could promote the germination of Bacillus coagulans spore, and the spore germination percentage did not changed with increasing glucose concentration. A standard curve with a correlation coefficient of 0.977 8 was established to determine the spore germination percentage. Sodium nitrite, potassium sorbate, nisin and dehydrogenation sodium acetate had no effects on spore germination, whereas sodium lactate, glucose acid-δ-lactone and sodium acetate could inhibit spore germination. When treated at 100 ℃, the inactivation percentage was up to 92.09%, and at 105–120 ℃, the value was almost 100% within 15 min; however, the spores were not effectively inactivated at 90 and 95 ℃.
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