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J. Safon - One of the best experts on this subject based on the ideXlab platform.

  • kinetics of Clostridium sporogenes pa3679 spore destruction using computer controlled thermoresistometer
    Journal of Food Science, 1993
    Co-Authors: M. Rodrigo, A. Martínez, T. Sánchez, M.j. Peris, J. Safon
    Abstract:

    A modified version of a computer-controlled thermoresistometer was used, with and without micropurge, to study the inactivation kinetics of Clostridium sporogenes PA 3679 spore destruction between 121-143 degrees C in phosphate buffer (pH 7) and in mushroom extract acidified with citric acid. A shorter temperature come up time was observed with micropurge. The thermal death time (TDT) curve for spores in phosphate buffer with micropurge followed a straight line (z=9.5 degrees C). Without micropurge the curve could be described by two lines with z = 10.0 degrees C for temperatures up to 132.5 degrees C and z = 18.3 degrees C for higher temperatures. The spore heat resistance in mushroom extract was lower than in phosphate buffer. D(T) values decreased exponentially as temperature increased, but acidification did not reduce thermal resistance at high temperatures.

  • Kinetics of Clostridium sporogenes PA3679 Spore Destruction Using Computer‐Controlled Thermoresistometer
    Journal of Food Science, 1993
    Co-Authors: M. Rodrigo, A. Martínez, T. Sánchez, M.j. Peris, J. Safon
    Abstract:

    A modified version of a computer-controlled thermoresistometer was used, with and without micropurge, to study the inactivation kinetics of Clostridium sporogenes PA 3679 spore destruction between 121-143 degrees C in phosphate buffer (pH 7) and in mushroom extract acidified with citric acid. A shorter temperature come up time was observed with micropurge. The thermal death time (TDT) curve for spores in phosphate buffer with micropurge followed a straight line (z=9.5 degrees C). Without micropurge the curve could be described by two lines with z = 10.0 degrees C for temperatures up to 132.5 degrees C and z = 18.3 degrees C for higher temperatures. The spore heat resistance in mushroom extract was lower than in phosphate buffer. D(T) values decreased exponentially as temperature increased, but acidification did not reduce thermal resistance at high temperatures.

M. Rodrigo - One of the best experts on this subject based on the ideXlab platform.

  • Mathematical model for the combined effect of temperature and pH on the thermal resistance of Bacillus stearothermophilus and Clostridium sporogenes spores.
    International journal of food microbiology, 1996
    Co-Authors: P.s Fernández, M. Rodrigo, M.j. Ocio, F. Rodrigo, A. Martínez
    Abstract:

    Two mathematical models have been studied to establish the relationship between the pH, treatment temperature and thermal destruction constant (k) of Bacillus stearothermophilus and Clostridium sporogenes spores. The study was carried out by heating the spores in mushroom extract acidified with two different acidulants (citric acid and glucono-δ-lactone). Among the models studied, the one that best described the inactivation was a second order polynomial equation, the precision of which depended on the microorganism studied.

  • kinetics of Clostridium sporogenes pa3679 spore destruction using computer controlled thermoresistometer
    Journal of Food Science, 1993
    Co-Authors: M. Rodrigo, A. Martínez, T. Sánchez, M.j. Peris, J. Safon
    Abstract:

    A modified version of a computer-controlled thermoresistometer was used, with and without micropurge, to study the inactivation kinetics of Clostridium sporogenes PA 3679 spore destruction between 121-143 degrees C in phosphate buffer (pH 7) and in mushroom extract acidified with citric acid. A shorter temperature come up time was observed with micropurge. The thermal death time (TDT) curve for spores in phosphate buffer with micropurge followed a straight line (z=9.5 degrees C). Without micropurge the curve could be described by two lines with z = 10.0 degrees C for temperatures up to 132.5 degrees C and z = 18.3 degrees C for higher temperatures. The spore heat resistance in mushroom extract was lower than in phosphate buffer. D(T) values decreased exponentially as temperature increased, but acidification did not reduce thermal resistance at high temperatures.

  • Kinetics of Clostridium sporogenes PA3679 Spore Destruction Using Computer‐Controlled Thermoresistometer
    Journal of Food Science, 1993
    Co-Authors: M. Rodrigo, A. Martínez, T. Sánchez, M.j. Peris, J. Safon
    Abstract:

    A modified version of a computer-controlled thermoresistometer was used, with and without micropurge, to study the inactivation kinetics of Clostridium sporogenes PA 3679 spore destruction between 121-143 degrees C in phosphate buffer (pH 7) and in mushroom extract acidified with citric acid. A shorter temperature come up time was observed with micropurge. The thermal death time (TDT) curve for spores in phosphate buffer with micropurge followed a straight line (z=9.5 degrees C). Without micropurge the curve could be described by two lines with z = 10.0 degrees C for temperatures up to 132.5 degrees C and z = 18.3 degrees C for higher temperatures. The spore heat resistance in mushroom extract was lower than in phosphate buffer. D(T) values decreased exponentially as temperature increased, but acidification did not reduce thermal resistance at high temperatures.

A. Martínez - One of the best experts on this subject based on the ideXlab platform.

  • Mathematical model for the combined effect of temperature and pH on the thermal resistance of Bacillus stearothermophilus and Clostridium sporogenes spores.
    International journal of food microbiology, 1996
    Co-Authors: P.s Fernández, M. Rodrigo, M.j. Ocio, F. Rodrigo, A. Martínez
    Abstract:

    Two mathematical models have been studied to establish the relationship between the pH, treatment temperature and thermal destruction constant (k) of Bacillus stearothermophilus and Clostridium sporogenes spores. The study was carried out by heating the spores in mushroom extract acidified with two different acidulants (citric acid and glucono-δ-lactone). Among the models studied, the one that best described the inactivation was a second order polynomial equation, the precision of which depended on the microorganism studied.

  • kinetics of Clostridium sporogenes pa3679 spore destruction using computer controlled thermoresistometer
    Journal of Food Science, 1993
    Co-Authors: M. Rodrigo, A. Martínez, T. Sánchez, M.j. Peris, J. Safon
    Abstract:

    A modified version of a computer-controlled thermoresistometer was used, with and without micropurge, to study the inactivation kinetics of Clostridium sporogenes PA 3679 spore destruction between 121-143 degrees C in phosphate buffer (pH 7) and in mushroom extract acidified with citric acid. A shorter temperature come up time was observed with micropurge. The thermal death time (TDT) curve for spores in phosphate buffer with micropurge followed a straight line (z=9.5 degrees C). Without micropurge the curve could be described by two lines with z = 10.0 degrees C for temperatures up to 132.5 degrees C and z = 18.3 degrees C for higher temperatures. The spore heat resistance in mushroom extract was lower than in phosphate buffer. D(T) values decreased exponentially as temperature increased, but acidification did not reduce thermal resistance at high temperatures.

  • Kinetics of Clostridium sporogenes PA3679 Spore Destruction Using Computer‐Controlled Thermoresistometer
    Journal of Food Science, 1993
    Co-Authors: M. Rodrigo, A. Martínez, T. Sánchez, M.j. Peris, J. Safon
    Abstract:

    A modified version of a computer-controlled thermoresistometer was used, with and without micropurge, to study the inactivation kinetics of Clostridium sporogenes PA 3679 spore destruction between 121-143 degrees C in phosphate buffer (pH 7) and in mushroom extract acidified with citric acid. A shorter temperature come up time was observed with micropurge. The thermal death time (TDT) curve for spores in phosphate buffer with micropurge followed a straight line (z=9.5 degrees C). Without micropurge the curve could be described by two lines with z = 10.0 degrees C for temperatures up to 132.5 degrees C and z = 18.3 degrees C for higher temperatures. The spore heat resistance in mushroom extract was lower than in phosphate buffer. D(T) values decreased exponentially as temperature increased, but acidification did not reduce thermal resistance at high temperatures.

Peter Dürre - One of the best experts on this subject based on the ideXlab platform.

  • Genome sequence of Clostridium sporogenes DSM 795^T, an amino acid-degrading, nontoxic surrogate of neurotoxin-producing Clostridium botulinum
    Standards in Genomic Sciences, 2015
    Co-Authors: Anja Poehlein, Rolf Daniel, Karin Riegel, Sandra M König, Andreas Leimbach, Peter Dürre
    Abstract:

    Clostridium sporogenes DSM 795 is the type strain of the species Clostridium sporogenes , first described by Metchnikoff in 1908. It is a Gram-positive, rod-shaped, anaerobic bacterium isolated from human faeces and belongs to the proteolytic branch of clostridia. C. sporogenes attracts special interest because of its potential use in a bacterial therapy for certain cancer types. Genome sequencing and annotation revealed several gene clusters coding for proteins involved in anaerobic degradation of amino acids, such as glycine and betaine via Stickland reaction. Genome comparison showed that C. sporogenes is closely related to C. botulinum . The genome of C. sporogenes DSM 795 consists of a circular chromosome of 4.1 Mb with an overall GC content of 27.81 mol% harboring 3,744 protein-coding genes, and 80 RNAs.

  • Genome sequence of Clostridium sporogenes DSM 795 T , an amino acid-degrading, nontoxic surrogate of neurotoxin-producing Clostridium botulinum
    Standards in genomic sciences, 2015
    Co-Authors: Anja Poehlein, Rolf Daniel, Karin Riegel, Sandra M König, Andreas Leimbach, Peter Dürre
    Abstract:

    Clostridium sporogenes DSM 795 is the type strain of the species Clostridium sporogenes, first described by Metchnikoff in 1908. It is a Gram-positive, rod-shaped, anaerobic bacterium isolated from human faeces and belongs to the proteolytic branch of clostridia. C. sporogenes attracts special interest because of its potential use in a bacterial therapy for certain cancer types. Genome sequencing and annotation revealed several gene clusters coding for proteins involved in anaerobic degradation of amino acids, such as glycine and betaine via Stickland reaction. Genome comparison showed that C. sporogenes is closely related to C. botulinum. The genome of C. sporogenes DSM 795 consists of a circular chromosome of 4.1 Mb with an overall GC content of 27.81 mol% harboring 3,744 protein-coding genes, and 80 RNAs.

Adrian Ponce - One of the best experts on this subject based on the ideXlab platform.

  • rapid endospore viability assay of Clostridium sporogenes spores
    International Journal of Food Microbiology, 2009
    Co-Authors: Wanwan Yang, Adrian Ponce
    Abstract:

    A rapid Endospore Viability Assay (EVA), previously developed for Bacillus spores, was modified for enumeration of germinable Clostridium sporogenes spores. The EVA is based on the detection of dipicolinic acid (DPA), which is released during stage I germination and quantified by terbium (III) ion Tb-DPA luminescence. Germination of C. sporogenes spores in aqueous suspension was induced by L-alanine and NaHCO_3 addition, and germinable endospore numbers were determined by reference to a standard curve. Determination of the fractions of germinable C. sporogenes spores by EVA and phase-contrast microscopy yielded comparable results of 54.0% ± 2.9% and 59.3% ± 2.6%, respectively, while only 32.3% ± 5.3% of spores produced colonies on reinforced clostridial medium (RCM). Rates of germination were measured as a function of temperature (30 °C–60 °C) using EVA, yielding a linear relationship between the square root of the rate constant and inverse temperature.

  • rapid endospore viability assay of Clostridium sporogenes spores
    International Journal of Food Microbiology, 2009
    Co-Authors: Wanwan Yang, Adrian Ponce
    Abstract:

    A rapid Endospore Viability Assay (EVA), previously developed for Bacillus spores, was modified for enumeration of germinable Clostridium sporogenes spores. The EVA is based on the detection of dipicolinic acid (DPA), which is released during stage I germination and quantified by terbium (III) ion Tb-DPA luminescence. Germination of C. sporogenes spores in aqueous suspension was induced by L-alanine and NaHCO(3) addition, and germinable endospore numbers were determined by reference to a standard curve. Determination of the fractions of germinable C. sporogenes spores by EVA and phase-contrast microscopy yielded comparable results of 54.0%+/-2.9% and 59.3%+/-2.6%, respectively, while only 32.3%+/-5.3% of spores produced colonies on reinforced clostridial medium (RCM). Rates of germination were measured as a function of temperature (30 degrees C-60 degrees C) using EVA, yielding a linear relationship between the square root of the rate constant and inverse temperature.