000162145 001__ 162145
000162145 005__ 20251017144650.0
000162145 0247_ $$2doi$$a10.3390/foods14122061
000162145 0248_ $$2sideral$$a144717
000162145 037__ $$aART-2025-144717
000162145 041__ $$aeng
000162145 100__ $$0(orcid)0000-0002-4915-3302$$aSalvador, Maika$$uUniversidad de Zaragoza
000162145 245__ $$aGermination and Heat Resistance of Parageobacillus and Geobacillus spp. Spores
000162145 260__ $$c2025
000162145 5060_ $$aAccess copy available to the general public$$fUnrestricted
000162145 5203_ $$aGeobacillus and Parageobacillus spores are major spoilage agents in thermally treated, shelf-stable foods, particularly milk products, due to their high heat resistance. This study aimed to investigate how spore purification, maturation time, and sporulation temperature influence the germination and heat resistance of P. thermoglucosidasius, G. thermodenitrificans, and G. stearothermophilus spores, with the goal of improving the reliability of microbial risk assessment. All three species germinate efficiently in milk, likely triggered by lactose and glucose. Ethanol-treated spores during purification germinated without heat activation, while water-washed spores required it. At least four days of maturation were needed for efficient germination, though extending maturation to seven days led to strain-dependent changes in heat resistance: it increased in G. thermodenitrificans, decreased in P. thermoglucosidasius, and remained stable in G. stearothermophilus. Sporulation at 55 °C consistently favored germination at the same revival temperature. G. stearothermophilus reached the highest heat resistance at 55 °C, whereas the other species were more resistant when sporulated at 60 °C. These findings underscore the importance of standardizing spore-preparation protocols, as key parameters such as purification, maturation time, and sporulation temperature critically affect spore properties relevant to food stability.
000162145 536__ $$9info:eu-repo/grantAgreement/ES/MICINN/PID2023-148505OB-I00
000162145 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000162145 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000162145 700__ $$0(orcid)0000-0002-1902-0648$$aCondón, Santiago$$uUniversidad de Zaragoza
000162145 700__ $$0(orcid)0000-0002-5895-2157$$aGayán, Elisa$$uUniversidad de Zaragoza
000162145 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000162145 773__ $$g14, 12 (2025), 2061 [20 pp.]$$pFoods$$tFoods$$x2304-8158
000162145 8564_ $$s2047510$$uhttps://zaguan.unizar.es/record/162145/files/texto_completo.pdf$$yVersión publicada
000162145 8564_ $$s2562156$$uhttps://zaguan.unizar.es/record/162145/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000162145 909CO $$ooai:zaguan.unizar.es:162145$$particulos$$pdriver
000162145 951__ $$a2025-10-17-14:35:55
000162145 980__ $$aARTICLE