000145753 001__ 145753 000145753 005__ 20241122130824.0 000145753 0247_ $$2doi$$a10.3390/foods13213434 000145753 0248_ $$2sideral$$a140634 000145753 037__ $$aART-2024-140634 000145753 041__ $$aeng 000145753 100__ $$0(orcid)0000-0003-1979-363X$$aFreire, Víctor$$uUniversidad de Zaragoza 000145753 245__ $$aInfluence of Sporulation Temperature on Germination and Growth of B. weihenstephanensis Strains in Specific Nutrients and in an Extended Shelf-Life Refrigerated Matrix Under Commercial Pasteurization and Storage Conditions 000145753 260__ $$c2024 000145753 5060_ $$aAccess copy available to the general public$$fUnrestricted 000145753 5203_ $$aExtended shelf-life (ESL) refrigerated ready-to-eat foods are thermally pasteurized to ensure food safety and stability. However, surviving psychrotrophic Bacillus cereus spores can still pose a challenge. Studies predicting their behavior often overlook sporulation conditions. This study investigated the effect of sporulation temperature on germination of three Bacillus weihenstephanensis strains in specific nutrients (inosine and/or amino acids) with or without prior heat activation (80 °C, 10 min). Sporulation temperature variably affected germination, with stronger effects in moderately responsive strains and nutrients. Heat activation strongly stimulated germination, particularly in nutrients with poorer responses, mitigating differences induced by sporulation temperature. The influence of sporulation temperature on germination and growth in an ESL matrix at refrigeration temperatures (4 °C or 8 °C) in vacuum packaging after heat activation or commercial pasteurization (90 °C, 10 min) was also studied. The latter treatment increased germination rates of surviving spores; however, some strains suffered damage and lost viability upon germination at 4 °C but recovered and grew at 8 °C. These findings highlight the need to account for variability in spore recovery and outgrowth during quantitative risk assessments for psychrotrophic B. cereus in ESL foods. 000145753 536__ $$9info:eu-repo/grantAgreement/ES/MCIN/PID2019-104712RA-I00 000145753 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000145753 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000145753 700__ $$aCasañas, Lina$$uUniversidad de Zaragoza 000145753 700__ $$aLaborda, Luis 000145753 700__ $$0(orcid)0000-0002-1902-0648$$aCondón, Santiago$$uUniversidad de Zaragoza 000145753 700__ $$0(orcid)0000-0002-5895-2157$$aGayán, Elisa$$uUniversidad de Zaragoza 000145753 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000145753 773__ $$g13, 21 (2024), 3434 [23 pp.]$$pFoods$$tFoods$$x2304-8158 000145753 8564_ $$s2087202$$uhttps://zaguan.unizar.es/record/145753/files/texto_completo.pdf$$yVersión publicada 000145753 8564_ $$s2687517$$uhttps://zaguan.unizar.es/record/145753/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000145753 909CO $$ooai:zaguan.unizar.es:145753$$particulos$$pdriver 000145753 951__ $$a2024-11-22-11:53:50 000145753 980__ $$aARTICLE