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High pressure inactivation of Pseudomonas in black truffle - comparison with Pseudomonas fluorescens in tryptone soya broth

hal.structure.identifierEquipe de Recherche Agro-alimentaire Périgourdine [ERAP]
dc.contributor.authorBALLESTRA, Patricia
hal.structure.identifierEquipe de Recherche Agro-alimentaire Périgourdine [ERAP]
dc.contributor.authorVERRET, Catherine
hal.structure.identifierEquipe de Recherche Agro-alimentaire Périgourdine [ERAP]
dc.contributor.authorCRUZ, Christian
hal.structure.identifierInstitut de Chimie de la Matière Condensée de Bordeaux [ICMCB]
dc.contributor.authorLARGETEAU, Alain
hal.structure.identifierInstitut de Chimie de la Matière Condensée de Bordeaux [ICMCB]
dc.contributor.authorDEMAZEAU, Gérard
hal.structure.identifierEquipe de Recherche Agro-alimentaire Périgourdine [ERAP]
dc.contributor.authorEL MOUEFFAK, Abdelhamid
dc.date.issued2010
dc.identifier.issn0895-7959
dc.description.abstractEnPseudomonas is one of the most common genera in black Perigord truffle. Its inactivation by high pressure (100-500 MPa/10 min) applied on truffles at sub-zero or low temperatures was studied and compared with those of Pseudomonas fluorescens in tryptone soya broth. Pressurization of truffles at 300 MPa/4 °C reduced the bacterial count of Pseudomonas by 5.3 log cycles. Higher pressures of 400 or 500 MPa, at 4 °C or 20 °C, allowed us to slightly increase the level of destruction to the value of ca. 6.5 log cycles but did not permit us to completely inactivate Pseudomonas. The results showed a residual charge of about 10 CFU/g. Pressure-shift freezing of truffles, which consists in applying a pressure of 200 MPa/-18 °C for 10 min and then quickly releasing this pressure to induce freezing, reduced the population of Pseudomonas by 3.3 log cycles. The level of inactivation was higher than those obtained with conventional freezing. Endogenous Pseudomonas in truffle was shown to be more resistant to high pressure treatments than P. fluorescens used for inoculation of broths.
dc.language.isoen
dc.publisherTaylor & Francis
dc.subject.enHigh pressure
dc.subject.enTruffle
dc.subject.enInactivation
dc.subject.enPseudomonas fluorescens
dc.subject.enPseudomonas
dc.title.enHigh pressure inactivation of Pseudomonas in black truffle - comparison with Pseudomonas fluorescens in tryptone soya broth
dc.typeArticle de revue
dc.identifier.doi10.1080/08957950903533380
dc.subject.halSciences du Vivant [q-bio]/Ingénierie des aliments
dc.subject.halSciences de l'ingénieur [physics]/Génie des procédés
dc.subject.halSciences du Vivant [q-bio]/Microbiologie et Parasitologie/Bactériologie
bordeaux.journalHigh Pressure Research
bordeaux.page104-107
bordeaux.volume30
bordeaux.issue1
bordeaux.peerReviewedoui
hal.identifierhal-00472733
hal.version1
hal.popularnon
hal.audienceInternationale
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-00472733v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=High%20Pressure%20Research&rft.date=2010&rft.volume=30&rft.issue=1&rft.spage=104-107&rft.epage=104-107&rft.eissn=0895-7959&rft.issn=0895-7959&rft.au=BALLESTRA,%20Patricia&VERRET,%20Catherine&CRUZ,%20Christian&LARGETEAU,%20Alain&DEMAZEAU,%20G%C3%A9rard&rft.genre=article


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