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Impact of temperature on Bacillus cereus spore germination in ultra-high temperature chocolate milk

Bacillus cereus spores are capable of surviving the harsh environment and more often, they cause great concern to the dairy industry. The current research was conducted to study the effect of temperature on germination and growth of B. cereus spores in UHT chocolate milk; the study was carried out a...

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Main Authors: Ubong, Anyi, New, Chia Yeung, Chai, Lay Ching, Nur Fatihah, A., Nur Hasria, K., Nishibuchi, Mitsuaki, Son, Radu
Format: Article
Published: Rynnye Lyan Resources 2019
Subjects:
Q Science (General)
QH Natural history
Online Access:http://eprints.um.edu.my/23219/
https://doi.org/10.26656/fr.2017.3(6).193
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spelling my.um.eprints.232192019-12-16T03:04:04Z http://eprints.um.edu.my/23219/ Impact of temperature on Bacillus cereus spore germination in ultra-high temperature chocolate milk Ubong, Anyi New, Chia Yeung Chai, Lay Ching Nur Fatihah, A. Nur Hasria, K. Nishibuchi, Mitsuaki Son, Radu Q Science (General) QH Natural history Bacillus cereus spores are capable of surviving the harsh environment and more often, they cause great concern to the dairy industry. The current research was conducted to study the effect of temperature on germination and growth of B. cereus spores in UHT chocolate milk; the study was carried out at 8°C, 25°C and 35°C over a span of seven days. The results showed that no growth was observed at 8°C. At 25°C, a rapid increase in growth was observed as early as Day 1, from an initial count of ten spores to 4.01 log10 CFU/mL. Meanwhile, at 35°C, the growth on Day 1 was more rapid in which the count promptly increased to 8.07 log10 CFU/mL. Analysis of graph trend showed that the number of vegetative cells decreased while the number of spores increased with incubation time due to nutrients exhaustion. This study fills up the data gap towards understanding the possible issues that might arise in the actual scenario and at the same time, suggests a suitable approach to minimize infection risk caused by B. cereus spores. © 2019 The Authors. Rynnye Lyan Resources 2019 Article PeerReviewed Ubong, Anyi and New, Chia Yeung and Chai, Lay Ching and Nur Fatihah, A. and Nur Hasria, K. and Nishibuchi, Mitsuaki and Son, Radu (2019) Impact of temperature on Bacillus cereus spore germination in ultra-high temperature chocolate milk. Food Research, 3 (6). pp. 808-813. ISSN 2550-2166 https://doi.org/10.26656/fr.2017.3(6).193 doi:10.26656/fr.2017.3(6).193
institution Universiti Malaya
building UM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaya
content_source UM Research Repository
url_provider http://eprints.um.edu.my/
topic Q Science (General)
QH Natural history
spellingShingle Q Science (General)
QH Natural history
Ubong, Anyi
New, Chia Yeung
Chai, Lay Ching
Nur Fatihah, A.
Nur Hasria, K.
Nishibuchi, Mitsuaki
Son, Radu
Impact of temperature on Bacillus cereus spore germination in ultra-high temperature chocolate milk
description Bacillus cereus spores are capable of surviving the harsh environment and more often, they cause great concern to the dairy industry. The current research was conducted to study the effect of temperature on germination and growth of B. cereus spores in UHT chocolate milk; the study was carried out at 8°C, 25°C and 35°C over a span of seven days. The results showed that no growth was observed at 8°C. At 25°C, a rapid increase in growth was observed as early as Day 1, from an initial count of ten spores to 4.01 log10 CFU/mL. Meanwhile, at 35°C, the growth on Day 1 was more rapid in which the count promptly increased to 8.07 log10 CFU/mL. Analysis of graph trend showed that the number of vegetative cells decreased while the number of spores increased with incubation time due to nutrients exhaustion. This study fills up the data gap towards understanding the possible issues that might arise in the actual scenario and at the same time, suggests a suitable approach to minimize infection risk caused by B. cereus spores. © 2019 The Authors.
format Article
author Ubong, Anyi
New, Chia Yeung
Chai, Lay Ching
Nur Fatihah, A.
Nur Hasria, K.
Nishibuchi, Mitsuaki
Son, Radu
author_facet Ubong, Anyi
New, Chia Yeung
Chai, Lay Ching
Nur Fatihah, A.
Nur Hasria, K.
Nishibuchi, Mitsuaki
Son, Radu
author_sort Ubong, Anyi
title Impact of temperature on Bacillus cereus spore germination in ultra-high temperature chocolate milk
title_short Impact of temperature on Bacillus cereus spore germination in ultra-high temperature chocolate milk
title_full Impact of temperature on Bacillus cereus spore germination in ultra-high temperature chocolate milk
title_fullStr Impact of temperature on Bacillus cereus spore germination in ultra-high temperature chocolate milk
title_full_unstemmed Impact of temperature on Bacillus cereus spore germination in ultra-high temperature chocolate milk
title_sort impact of temperature on bacillus cereus spore germination in ultra-high temperature chocolate milk
publisher Rynnye Lyan Resources
publishDate 2019
url http://eprints.um.edu.my/23219/
https://doi.org/10.26656/fr.2017.3(6).193
_version_ 1654960703950290944
score 13.211869

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